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Ingredients
2 pounds lean sirloin of beef cut into slices ⅜ inch thick
¼ cup butter
5 or 6 Idaho potatoes, about 2 pounds
¾ pound onions, peeled, cut in half and thinly sliced, about 2 ½ cups
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons flour
1 ½ cups fresh or canned beef broth
Nutritional analysis per serving (8 servings)
32 grams carbs; 87 milligrams cholesterol; 341 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 12 grams fat; 4 grams fiber; 831 milligrams sodium; 29 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees.
- Step 2
Cut each slice of beef into three or four pieces.
- Step 3
Heat the butter in a large skillet and cook half of the meat over high heat until browned on one side, about a minute. Turn the pieces and brown on the second side, about 30 seconds. As the pieces are browned, remove them. Brown the second batch, combine the pieces and set aside.
- Step 4
Peel the potatoes and cut them into ⅛-inch-thick slices.
- Step 5
Arrange half the potato slices on a baking dish (an oval dish 15 by 11 by 2 inches is ideal). Cover the potato layer with the meat slices, edges slightly overlapping. Reserve the accumulated meat juices. Scatter the onions evenly over all. Sprinkle evenly with salt, pepper and flour. Pour the reserved meat juices over the onion layer.
- Step 6
Arrange the remaining potato slices neatly and symmetrically, overlapping, to cover the dish. Pour the beef broth over all.
- Step 7
Place the dish in the oven and bake about 1 ½ hours.
Private Notes
Comments
A hearty and filling dish for a cold evening. I leave the potatoes unpeeled for a bit more texture.