I invited one set of our six gorgeous grandkids for dinner and card playing this week. Christmas vacation is almost over and next week, the oldest heads back to college and the other two are back to high school. I really wanted some time with them and an offer of what they call "GB's Farm Food" is always a good bribe. How do I know this? They bought me this sign which hangs above my stove.
Those two boys have enormous appetites and are trying very hard to gain weight for athletics. Such a wonderful problem, right? That's why I chose this hearty meat-and-potatoes menu for them! As one friend observed, "Those boys can sure put away the food!" And such a petite sister! Aren't they cute?
Baked steak is easy and lazy because the prep work is limited and it cooks pretty much unattended all afternoon. Here we go. The recipe here would serve 8-10 hungry people or 5 teenage boys.
Let's you use a less tender cut of beef which often has the best flavor. I learned the secret in my four years of food service. Cook it LOW and Slow! Note that beef shrinks as much as 25% when cooking so adjust how much you prepare with that in mind! Four ounces raw cooks down to 3 ounces.
Cut round steak into serving size pieces about palm size. They will shrink as they bake. Put olive oil in a non-stick skillet and on medium high heat, brown quickly on both sides. You may need to add a little more olive oil. Transfer to a roasting pan and "shingle" the pieces. Sprinkle with pepper and garlic powder to taste.
In same pan, combine soup, water, beef base, parsley and onion. Whisk to combine all ingrediets and pour over the meat. Cover and bake at 275 degrees for about 5 hours or until fork tender. Baking time can vary due to thickness and quality of meat. You can lower the temperature to as low as 225 degrees and increase cook time.
You'll want to check a time or two while baking to nestle each piece of meat into the gravy that's forming. It may be necessary to add a little more water especially if lid isn't tight. As long as the meat is kept moist, it's very forgiving if dinner is delayed.
I made mashed potatoes and fresh green beans to serve along side this and bought a gorgeous cheddar garlic knot bread from Hy-Vee. I served it warm.
Here's a quick look at how I did the sides.
I cooked 4 pounds of russet potatoes with about 2 teaspoons of salt til tender then drained them thoroughly. While still hot, I put a whole stick of butter and about 2 teaspoons of my new secret ingredient in the pot and let it melt. I'm shameless about how much butter I use in mashed potatoes. I use a hand masher and don't whip them. (That just cruelty to vegetables.)
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What do you mean by shingle??
By shingle I mean arrange meat in pan overlapping a bit- think of shingles on the roof!! Sorry to be tardy in answering.
What is shingle the pieces?
That means arranging them in the pan slightly overlapping each other if needed so they fit. Like shingles on a roof. I guess I picked up that terminology during my years in food service! Hope you enjoy the recipe!
Is 4 oz of the beef base the correct measurement? It seems like a lot.
Yes, that;s what I used. It's quite a bit of meat!
I take it that it’s a power soup base?
Better Than Bouillon? It is labeled “beef base.” It comes in other flavors, chicken, ham, garlic and more. Sure, it can be used to make soup but it adds a lot of flavor to gravy, sauces, and even to rice or noodles. It has become indispensable in my kitchen! I hope you try it!
How many people will it feed
Four pounds of round steak will shrink and cook down to about 3 pounds or less. That is 48 ounces of meat. When I worked in food service we generally allowed 6 ounces for a serving of meat and that is a little generous. We are accustomed to the enormous portions restaurants serve, however. It all depends on the size and age of the diners and what you serve to accompany it! That's why I say "The recipe here would serve 8-10 hungry people or 5 teenage boys." 😉 If my feet were held to the fire I'd say plan on 8 servings. Hope that helps!!
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