This is a family favorite and I’ve had many rave reviews from guests when I’ve served it. A friend found the original recipe in a cookbook (not sure which one but I’m thinking it might have been a Betty Crocker cookbook) many years ago and shared it with me. I changed and added several things to make it fit our family’s taste. This isn’t difficult to make but it does take about three hours from start to finish because of the long baking time.
I put this dish on a diet a few years ago. I’ve posted the “recipe on a diet” version at the end of this post. The great thing? I can’t tell any difference in the taste. I hope your family enjoys it! I hope you’ll also join me on my Facebook page at https://www.facebook.com/MichelleCoxInspirations?fref=ts.
2 lb. braising strips (sirloin stir fry)
2 Vidalia (or other sweet) onions – sliced thin
1 cup water
1-2 dashes of Kitchen Bouquet
6-8 potatoes, peeled and sliced thin
1 ¼ cups of milk
1 can cream of mushroom soup
1 cup sour cream
1 teaspoon salt
¼ teaspoon pepper
1 cup shredded cheddar cheese
Spray a non-stick skillet with cooking spray. Cook the meat and onions until the meat is browned and the onions are tender. Add the cup of water and the Kitchen Bouquet. Heat to boiling; reduce the heat and cover. Simmer for 50 minutes.
Heat the oven to 350 degrees. Pour the meat into a 13x9x2 casserole that has been sprayed with cooking spray. Arrange the potato slices on top of the meat.
Combine the milk, soup, sour cream, salt, and pepper. Pour the mixture over the potatoes. Sprinkle with the cheese. Cover with foil and bake 60-90 minutes or until the potatoes are fork tender. (Since ovens vary, you might want to check this a time or two when you make it the first time. It usually takes the longer amount of time for the potatoes to get tender so you will probably want to check it several times.)
*If desired, you can take the foil off at the end of the baking time, add a little extra cheese, and let it melt for a few minutes in the oven.
A few tips:
1.Kitchen Bouquet is a browning and seasoning liquid and it is usually found near the Worcestershire and steak sauces in most grocery stores.
2. During the long cooking process, the onions will cook up and basically disappear, so you will just get the wonderful flavor without big pieces of onion.
3. Make sure the pieces of meat aren’t too tiny or they will cook faster than the potatoes. I’d suggest something about the size of stew beef or maybe a trifle bit smaller.
“Recipe on a Diet” version:
Use the same basic ingredients and cooking process, except use six medium potatoes. Be sure to use lean sirloin with no visible fat. Replace the milk with skim milk. Use 98% fat free cream of mushroom soup and fat free or low fat sour cream. Sprinkle with 1/2 cup of fat-free cheddar cheese and top with 1/2 cup 2% cheddar cheese. (The 2% melts better and gives it the “normal” melted cheese look.)