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Round Steak En Casserole

Sear both sides of a steak weighing about two pounds sufficiently to prevent the juices from escaping. This is best done on an iron griddle or iron frying-pan. Place in casserole, which has previously been heated, and add whatever vegetables are preferred, -carrots, potatoes cut in balls, and small onions, peeled. Over all pour two cups of rich brown stock or hot water and beef extract if stock is not obtainable. Cover and allow to cook slowly for about an hour. Add more stock if needed. The vegetables used in a casserole should alway be browned in a little butter or dripping before being placed in the casserole.