Sirloin Steak Casserole

This is similar enough to swiss steak to be comforting, but different enough not to be boring. I often substitute freshly minced garlic for the garlic powder. Serve with mashed potatoes and a green vegetable; I prefer green beans with this.

• Ready In: 1 hr 50 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup all-purpose flour
• 2  teaspoons salt
• 1  teaspoon  freshly ground black pepper
• 1  tablespoon mustard powder
• 2  lbs  sirloin steaks
• 3  tablespoons  vegetable oil
• 2  cups  sliced mushrooms
• 1  onion, peeled and sliced
• 1  cup red wine
• 1⁄4 cup  packed brown sugar
• 2  teaspoons Worcestershire sauce
• 1  teaspoon garlic powder
• 1 (19 ounce) can tomatoes, undrained

Directions

1. Preheat oven to 325F degrees.
2. In a small dish, combine flour, salt, pepper and dry mustard; transfer to a plastic bag.
3. Cut steak into strips, larger than for stir fry, and place in a large bowl; pour just enough of the red wine onto meat to moisten; reserve remaining wine.
4. In a large skillet over medium-high heat, heat oil.
5. Shake steak strips in flour mixture, then brown floured meat in hot oil; place browned strips in a large casserole dish; you may need more oil to brown all your beef.
6. When done, pour any meat juice/red wine left in bowl steak was in onto browned meat.
7. Add remaining ingredients, including reserved red wine, to casserole and stir to combine.
8. Cover tightly and bake for 1-1/2 to 2 hours, or until steak is tender.