Beef & Vegetable Casserole with Sour Cream Sauce
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Entrees A hearty, old-fashioned casserole featuring tender cubes of round steak layered with onions, mushrooms, peas, and carrots, all baked in a rich and tangy sour cream sauce.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 1 hour 30 mins | None | 6-8 servings |
🔪 Key Equipment
- Baking dish
- Meat mallet
- Large skillet
- Saucepan
- Wire whisk
- Aluminum foil
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1½ lbs | Round Steak | Cut into 2-inch cubes |
| 2 or 3 | Onions | Sliced |
| ½ lb | Mushrooms | Sliced |
| 1-2 tbsp | Capers | Optional |
| 1 cup | Peas | Fresh |
| ½ cup | Carrots | Diced |
| 2 | Bay Leaves | Whole |
| As needed | Salt | To taste |
| As needed | Pepper | To taste |
| 3-4 tbsp | Butter | Or fat, divided |
Sauce
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 tbsp | Flour | For thickening |
| 3 tbsp | Fat | Or butter |
| 2 cups | Sour Cream | Rich and tangy |
Instructions
Step 1: Prep and Layer
- Preheat oven to 375°F. Grease a baking dish.
- Cut the 1½ lbs round steak into 2-inch cubes. Pound well with a mallet to tenderize.
- Season the meat with salt and pepper, then brown in a skillet with 1-2 tbsp fat over medium-high heat until nicely seared.
- In the prepared baking dish, create a layer using half of the onions, mushrooms, peas, carrots, and capers.
- Add a layer of the browned meat, then top with the remaining vegetables. Ensure the top layer is meat.
Step 2: Make the Sauce and Bake
- Make the Sauce: In a saucepan, melt 3 tbsp fat over medium heat. Whisk in the 1 tbsp flour and cook for 1 minute to form a roux.
- Gradually whisk in the 2 cups sour cream. Add the 2 bay leaves and heat gently until warm and smooth, ensuring it does not boil.
- Pour the warm sauce evenly over the layers in the baking dish.
- Cover the dish tightly with a lid or aluminum foil and bake for 1.5 to 2 hours, or until the meat is completely tender and fork-pierced.
💡 Make-Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Original Recipe Scan
