Steak Bake Casserole

I often enjoyed this casserole at my mom-in-law's table...many years ago. I made it recently...for old times sake...and it's still every bit as good.

Ingredients:

• 1 1/2 lbs. round or chuck steak, cut into 1/2" strips
• 2 Tablespoons flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tablespoons flour
• 1 onion, sliced
• 1 lb. can tomatoes (about 2 1/2 cups)
• 1 (4 oz.) can sliced mushrooms, drained
• 3 tbsp. soy sauce
• 3 tbsp. molasses
• 1 (10 oz.) pkg. frozen French cut green beans
• 1 tbsp. sesame seeds

Method:

1. Sprinkle meat with flour, salt and pepper. Toss to coat.
2. Brown meat lightly in large skillet.
3. Add remaining ingredients except green beans and sesame seeds.
4. Simmer for 30-45 minutes (or until meat is tender), stirring occasionally.
5. Cook green beans as directed.
6. Add cooked beans.
7. Pour into 2 1/2 quart casserole.
8. Prepare muffin batter and drop by tablespoons onto hot meat mixture.
9. Sprinkle with sesame seeds.
10. Bake uncovered at 400°F for about 20 minutes.

Tangy Sesame Muffins:

• 1 1/4 c. flour
• 1 1/2 tsp. baking powder
• 1 tsp. dry mustard
• 1/2 tsp. salt
• 1/2 c. milk
• 1 egg, beaten
• 2 tbsp. oil

Method:

1. In mixing bowl, combine flour, baking powder, salt and dry mustard.
2. Mix milk, egg and oil...and add to dry ingredients.
3. Stir only until moistened.
   

Notes: I used fresh green beans, cooked to tender crisp...instead of frozen French cut beans.