Prep 40 mins
Cook 3 hrs
This is an awesome way to make an inexpensive cut of steak, good enough for any company. My Aunt from England married a Polish soldier after WW II and this was one of his favorite meals. She made it for us the last time we visited them, and she gave me the recipe. It is now one of my family's favorites too, and we're not even Polish!! It is not at all for the calorie counters amongst us, so of course it tastes fantastic!!! You can leave out the potato, and serve the dish over nice broad egg noodles instead. Because you can cook it longer without overcooking it is a good recipe for company, if you are anything like me, I get visiting, and dinner is always later than I anticipate.
- 4 lbs beef steaks, cut into serving sized pieces
- 2 large onions, diced coarsely
- 1 lb mushroom, halved
- 2 1⁄2 lbs potatoes, diced coarsely
- 1 cup heavy cream
- 2 (5 g) envelopesbeef bovril powder, individuals
- 1⁄4 lb butter, as needed
- 6 tablespoons flour, as needed
- Coat steak in flour, and sear on both sides in very hot butter. Adding butter as required. Remove meat to large covered casserole dish.
- Add onion (and more butter) to skillet and saute 5 minutes. Remove to casserole.
- Saute mushrooms (in yet more butter if required) for 5 minutes. Remove to casserole.
- Add diced potato to casserole, then pour on the cream. Add enough water to just cover, and the contents of the beef bouillon envelopes.
- Bake at 325 degrees covered, for 3 hours. Longer is ok too.
DEELISH! DH said it was EXCELLENT. I'm always looking for an easy, new Polish recipe. This went together very quickly yet came out very tender. DH forgot the bullion at the store, so I just used beef broth in place of the water, didn't seem to make a dif. I did add one large finely chopped garlic clove during the last 2 mins while the mushrooms were sauteing. I halved the recipe since there's just us two. I used chuck steak and baked in a 9x9 foil-covered pyrex casserole. Served over mashed, boiled potatoes. Thanks, Cathie. This one's a keeper!