This recipe I’ve adapted from my mom’s recipe, that she has also adapted, from a recipe she had in an old French cookbook, dated from the late 60’s. This is what cooking is all about, adapting recipes that are passed on and on and on. She actually got me a photocopy of the original recipe, and I understood why she adapted the recipe herself.
The original recipe called for canned steak! Yes canned steak! What the hell is that!?! They said to be careful not to over cook the canned steak as it would fall apart and look unappetizing! Duhh ya really! 🙁 . So anyway, absolutely no canned steak for me. My mom uses the tenderized steak. Because we didnt have a lot of money, she would use a cheaper cut of meat.
I prefer using round steak myselt. Still not too expensive and I find the taste to be superior. Baked in a casserole, in a yummy sauce, it just gets super tender and melts in your mouth. My mother uses canned veggies. Again, I prefer frozen veggies. I find them fresher and more aldente than the canned version.
I love making food that reminds me of my chilhood. It’s funny how certain smells can transport you almost 40 years back in time. This dish was my mom’s signature dish when we had company over for dinner, and still is! Everytime I visit, she makes this for us!
- 4 round steaks
- 1 small onion (sliced)
- 1/2 cup of flour
- 2 tbsp of olive oil
- 2 cups of frozen mixed veggies (thawed)
- 4 medium potatoes (quartered)
- 1 can of condensed tomato soup
- 1 1/2 cups of water
- 1 tbsp of corn starch
- Salt and pepper to taste
- Parsley for garnish
- Flour the steaks on each side.
- In a large skillet, heat up 2 tbsp of olive oil and add the steaks and onions.
- Season the steaks with salt and pepper.
- Brown the steaks on each side for about 5 minutes.
- Transfer the steaks and onions into a Dutch oven (or an oven safe dish that you cover with aluminium foil)
- Add the thawed out, mixed veggies.
- In a bowl, mix the water with the condensed tomato soup and corn starch.
- Poor over the veggies and steaks.
- Place the potato quarters on top.
- Cover and bake in a preheated oven at 375F for 1 1/2 hours.