Earlier this week I had one of those “uh oh” moments in my kitchen. Those of you who cook on a semi-regular basis know what I’m talking about. It’s one of those dreadful moments when you realize you don’t have any clue what’s for dinner and your pantry is only partially stocked. Sometimes dinners forged from such a moment will make my family turn their noses up and demand delivery. Sometimes I get very lucky and the meal is just short of a stroke of genius. This week was a genius meal, if I do say so myself.
EASY BAKED STEAK
- 2 pounds round steak, excess fat trimmed and cut into serving size pieces
- 1/4 cup flour
- 2 teaspoons seasoned salt
- olive oil
- 1 large onion, sliced
- clove garlic, minced
- 1 can spaghetti sauce
- 1 small can green chilies, diced
Preheat oven to 300 degrees F. Line a 13X9 pan with aluminum foil and set aside. Heat olive oil in a skillet. While oil is heating, add flour and seasoned salt to a shallow bowl. Dredge steak in flour mixture and brown evenly in the heated oil. When browned, remove from skillet and place in lined pan. Cook onion and garlic in same skillet just until tender then add to a pot. Add spaghetti sauce and chilies and cook until heated through. Pour over the browned steak and bake for 2-3 hours, until meat is cooked through and tender.
- the amount of time needed to cook the steak will depend on how thick the cuts are. If you wish to reduce the time, pound them thinner and bake at 325 for 1 1/2-2 hours, until cooked through and tender.
- if you like your meals with a little more zing, use diced jalapenos instead of green chilies to spice things up.
- if you have leftover steak, use it to make baked steak sandwiches the following day. Add steak to a hoagie bun, top with some mozzarella or provolone, heat through and enjoy!
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Disclaimer: I take the claims of copyright infringement and plagiarism quite seriously. I currently possess thousands of recipes from various sources, some dating back to the 1950’s. I do not have the time or resources to verify where all of the recipes originated, but I make a good faith effort to verify them on the internet. If you see one of your recipes used here, no intent to infringe on your copyright was intended. Please let me know that you are the author and I will make sure to give credit where credit is due.