beefpotatocass

Madeline's Beef and Potato Casserole

Madeline's Beef and Potato Casserole
Preheat oven to 350 Degrees

1-1/2 pounds of very lean stew beef or round steak
6 Large potatoes
2- 10.5-ounce cans of Cream of Mushroom soup
2- 10.5-ounce cans of French Onion soup (not cream of or dry soup mix)
 Dry soup mix can be used but changes the taste drastically.
1 cup of all-purpose flour
Garlic Powder (optional)
Season Salt (optional)
Fresh parsley leaves (optional)

Peel the potatoes and cut them into large chunks and then boil the potatoes until cooked but still firm in texture, then drain, rinse and set aside.
Cut stew meat or round steak into 1-inch chunks.
Pour flour into a medium size bowl. One by one, flour each piece of beef; shake off the excess flour and drop the beef chunks into a lightly oiled, preheated skillet. Season reasonably and fry until lightly browned, turning each piece often. Remove the browned pieces of beef and place them on a paper towel to drain off excess oil, and then set them off to the side.
In a large mixing bowl, combine the cooked potatoes, fried beef pieces, 2 cans of Cream of Mushroom soup and 2 cans of French Onion soup and with a large spoon, mix thoroughly.
Pour the beef and potato mixture into a large baking dish and place uncovered in a preheated 350-degree oven.
Bake approximately 35-45 minutes or until the soup part of the mixture begins to boil to the top and forms lightly crusted bubbles.
Remove the casserole from the oven and serve while hot.

Madelines Beef and Potato Casserole

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