May 12, 2010

Deluxe Steak Dinner

"For-a-Crowd" Recipes, beef, Cabbage, carrots, casserole, cheese, main dish, Rice

Presented by

34 ratings

Prep time: 34 minutes
baking time 1 hour
Servings: 6 to 8
Partner: Mexican Rice Cornbread

The more things change, the more they stay the same: Grandma served this with corn bread; I serve it with corn tortillas.

Ingredients

2 tablespoons vegetable oil
1 sirloin steak (about 1 1/2 pounds), cut into thin strips
2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup beef broth
4 cups shredded cabbage
1 1/2 cups grated carrots
1 cup long-grain rice
1 medium onion, chopped
1 (10 3/4-ounce) can cream of celery soup
1 cup water
2 teaspoons soy sauce
1/2 cup shredded Cheddar cheese

Directions

1

Heat vegetable oil in a large skillet over medium-high heat. Sauté steak in hot oil, stirring continually, until browned, about 4 minutes. Sprinkle with salt and black pepper. Stir in broth. Cook, stirring occasionally, for 15 minutes.
2

Preheat the oven to 350ºF.
3

Combine cabbage, carrots, rice and onion in a large bowl and mix well. Stir in the steak.
4

Combine soup, water and soy sauce in a small bowl and mix well. Stir into steak mixture. Spoon into a 3-quart baking dish.
5

Bake, covered, for 45 minutes. Sprinkle with Cheddar. Bake, uncovered, for 15 minutes longer.

Grandma's Secret Trick

Although the recipe calls for sirloin steak, Grandma usually used a less expensive cut, often from the round. Top round steak, sirloin tip steak, rump steak and round steak are flavorful cuts that generally cost less than sirloin steak.