Ingredients
- 1 1/2 pounds beef blade steak, cut into cubes
- 2 teaspoons garlic salt
- 1 teaspoon pepper
- 2 medium onions, thinly sliced
- 2 tablespoons margarine or butter
- 1 1/2 cups water
- 4 medium potatoes, peeled and sliced
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 3/4 cup half-and-half
- 8 ounces light sour cream
- 2 garlic cloves, crushed
- 1 1/2 cups low-fat shredded cheddar cheese
- 1 cup crushed butter crackers, or as needed
How to Make
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Step 1: Preheat oven to 350 degrees F. Season meat with garlic salt and pepper.
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Step 2: Heat butter in a large skillet. Add beef, brown meat on all sides. Remove to a bowl.
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Step 3: Add in onions to the skillet; cook until softened. Add the beef back to skillet along with water, stir, heat to boiling. Reduce heat, simmer beef and onions covered for 45 minutes.
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Step 4: Pour meat mixture and liquid into lightly greased 9x13 pan. Arrange sliced potatoes over meat.
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Step 5: Mix soup, half-and-half, sour cream and minced garlic. Pour evenly over meat. Sprinkle cheese evenly over the top.
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Step 6: Bake in the preheated oven, uncovered, for 1 hour. Sprinkle with cracker crumbs and bake additional 30 minutes.
We hope you enjoy this recipe!
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