Beef & Vegetable Casserole with Sour Cream Sauce

A classic, comforting casserole of tender beef and vegetables baked in a rich sour cream sauce.

Author

Unknown

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Recipe

Measurements	Ingredients
1½ lbs	Round Steak
2 or 3	Onions, sliced
½ lb	Mushrooms, sliced
1-2 tbsp	Capers (optional)
1 cup	Fresh Peas
½ cup	Diced Carrots
2	Bay Leaves
	Salt & Pepper
3-4 tbsp	Butter or Fat, divided

Sauce

Measurements	Ingredients
1 tbsp	Flour
3 tbsp	Fat or Butter
2 cups	Sour Cream

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Instructions

1. Preheat oven to 375°F. Grease a baking dish.
2. Cut the meat into 2-inch cubes. Pound well to tenderize.
3. Season the meat with salt and pepper and brown it in a skillet with 1-2 tbsp of fat.
4. In the baking dish, create a layer with half of the onions, mushrooms, peas, carrots, and capers.
5. Add a layer of the browned meat, then top with the remaining vegetables. The top layer should be meat.
6. Make the Sauce: In a saucepan, melt 3 tbsp fat. Whisk in the flour and cook for 1 minute. Gradually whisk in the sour cream. Add the bay leaves and heat gently, but do not boil.
7. Pour the sauce over the layers in the baking dish.
8. Cover and bake for 1.5 - 2 hours, or until the meat is tender.

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