Dinner - The Man Meal (Poor Man's Steak and Potato Casserole) recipes

Author: Denise Duran  

The man meal is a baked casserole with red potatoes, hamburger meat, and broccoli. Each serving provides 429 kcal, 43g protein, 18g carbohydrates (of which 11g sugars), 16g fat (of which 5g saturates), 6g fibre and 1g salt.

Round Steak and Potato Casserole Recipe

Round Steak and Potato Casserole Recipe
Round Steak and Potato Casserole. Discover our recipe rated 4/5 by 8 members.
Provided by: jdavenport
Yields: 0 servings
Number of ingredients: 13
  • 1 lb round steak, cut into one-inch cubes
  • 3 tablespoons shortening
  • 3 small onions, sliced thin
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • Dash of thyme
  • Dash of garlic powder
  • 2 cups water
  • 3 tablespoons flour
  • Thinly sliced potatoes
  • 1 teaspoon salt
  • 1 stick margarine
  • Paprika
How to cook:
  1. Flour meat, brown in shortening and stir until tender. Pour into ungreased 9X13 pan, baking dish. Sprinkle w/ flour. Add salt, pepper, thyme, garlic powder, onion and water. Bake in a 350 F oven for 60 minutes. Increase temp to 400 F. and arrange thinly sliced potatoes, sprinked with salt, butter and paprika, over the top. Bake 30 minutes longer.
Notes: Garlic Butter Steak and Potatoes Skillet, Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside. 3. Keep the …

The Man Meal (Poor Man's Steak and Potato Casserole)

The Man Meal (Poor Man's Steak and Potato Casserole)
The man meal is a baked casserole with red potatoes, hamburger meat, and broccoli. It's topped with melted cheese and potato chips. Playfully named "the man meal" because it includes the basic food groups - meat and potatoes.
Provided by: Aileen
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 11
  • 1 lb. ground beef
  • 1 medium yellow onion, chopped
  • 2 lbs. red potatoes
  • 3 cups broccoli florets, chopped
  • 1 can cream of mushroom soup
  • 1 cup chicken broth
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 cups grated cheddar cheese
  • 1 bag lays potato chips
  • Calories: 425 calories
How to cook:
  1. Preheat the oven to 350 degrees. Grease a 3 quart casserole dish and set aside.
  2. Cook the onion and ground beef over medium-high heat until the onion is soft and the meat is no longer pink.
  3. Slice the potatoes into 1/4 inch rounds and arrange on the bottom of the casserole dish. Once the ground beef is cooked, layer it over the potatoes and top with chopped broccoli.
  4. Whisk together the cream of mushroom soup, chicken broth, Italian seasoning, salt, and pepper. Pour it evenly over the casserole.
  5. Sprinkle the cheese on top. Loosely cover the casserole dish with foil, ensuring the foil does not touch the cheese.
  6. Bake for 45 minutes. Uncover and bake for another 15 minutes.
  7. Serve with chips.
Notes: Baked Pork Steak with Potatoes and Carrots, Instructions. Preheat oven to 425 degrees F. Spray a 13 x 9 inch baking dish with nonstick cooking spray. Season both sides of pork steak with salt and pepper. Heat oil in large skillet over medium, brown both sides of pork steak. Arrange pork steaks in prepared baking dish.

Steak and Potato Foil Packets

Steak and Potato Foil Packets
Steak and Potato Foil Packets contain the most tender and deliciously seasoned beef and potatoes. This simple recipe includes instructions for oven, grill, and campfire!
Provided by: Caytlin McCleery
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 10
  • 2 pounds steak (cubed, sirloin or your favorite cut)
  • 2 pounds red potatoes (cut into bite size pieces)
  • 2 jalapenos (finely chopped)
  • 6 tablespoons butter (salted, softened)
  • 2 tablespoons parsley (chopped)
  • 2 teaspoon salt
  • 2 teaspoon black pepper
  • 2 teaspoons granulated garlic
  • 1 tablespoons Worcestershire sauce
  • 4 sprigs rosemary (about 2 inches in length, optional)
  • Calories: 793 kcal
  • Carbohydrate: 39 g
  • Protein: 51 g
  • Fat: 49 g
  • Saturated Fat: 25 g
  • Trans Fat: 1 g
  • Cholesterol: 183 mg
  • Sodium: 1515 mg
  • Fiber: 4 g
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Cube the steak into bite size pieces. Trim any extra sinew off.
  2. Cube the potatoes into bite size pieces and par cook the potatoes by boiling them for 5 minutes. This can be done on the stove top or simply in the microwave in a microwave safe dish with added water. You want them to still be a bit hard, but turning tender.
  3. Place chicken and vegetables on foil
  4. Lay out 4 pieces of aluminum foil, approximately 14x18 inches each. Lay 1/2 pound of beef onto each piece of foil and onto of that, 1/2 pound of potatoes. and top that with chopped jalapenos.
  5. Make sauce
  6. In a small mixing bowl, whisk together butter, parsley, salt, pepper, garlic, and Worcestershire sauce. Divide evenly and spoon onto the potatoes and beef. Lay a sprig of rosemary across the top.
  7. Add parmesan, wrap packets
  8. Wrap up foil packets to close.
  9. Grill or bake
  10. Oven: 375 degrees, 25-30 minutes; Grill: 400 degrees, 15-20 minutes.
Notes: Steak and Potato Foil Packs Recipe: How to Make It, Cut each steak into 4 pieces, for a total of 8 pieces. In a large bowl, combine steak, potatoes, onion, rosemary, garlic, salt and pepper. Divide mixture among eight 18x12-in. pieces of heavy-duty foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly. Place packets on grill or in oven; cook until …

Beef casserole

Beef casserole
This comforting beef casserole is a perfect winter warmer and, although it seems rich, it is actually suitable for a low-calorie diet of 1200–1500 calories a day. Each serving provides 429 kcal, 43g protein, 18g carbohydrates (of which 11g sugars), 16g fat (of which 5g saturates), 6g fibre and 1g salt.
Provided by: Justine Pattison
Total time: 150 minutes
Cook time: 120 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 18
  • 700g/1lb 9oz braising steak, trimmed of excess fat and cut into 3-cm/1¼-in chunks
  • 2 tbsp olive or sunflower oil
  • 2 onions, thinly sliced
  • 2 tbsp plain flour
  • 2 tsp dried mixed herbs
  • 150ml/5fl oz red wine
  • 450ml/16fl oz beef stock, made with 1 stock cube
  • 2 tbsp tomato purée
  • 1 bay leaf
  • 3 carrots (about 300g/10½oz), peeled and thickly sliced
  • 300g/10½oz closed cup mushrooms, sliced
  • sea salt and freshly ground black pepper
  • handful fresh flatleaf parsley, roughly chopped, to garnish
  • 575g/1lb 4½oz floury potatoes, preferably Maris Piper or King Edward, peeled and cut into roughly 5-cm/2-in chunks
  • 25g/1oz butter
  • 4 tbsp semi-skimmed milk
  • 100g/3½oz kale, trimmed, hard stalks removed, roughly chopped
  • sea salt and freshly ground black pepper
  • Calories: 1200–1500kcal
  • Carbohydrate: 18g
  • Fat: 16g
  • Fiber: 6g
  • Protein: 43g
  • Saturated Fat: 5g
  • Sugar: 11g
How to cook:
  1. Preheat the oven to 180C/160C Fan/Gas 4. Season the beef well with salt and pepper.
  2. Heat half of the oil in a large, non-stick frying pan and fry the beef in two batches for 2–3 minutes, or until browned on all sides. Transfer to a casserole dish using a slotted spoon or spatula once each batch is done.
  3. Add the remaining oil and the onions to the pan and fry over a medium–high heat for 4–5 minutes, or until lightly browned. Place the onions into the casserole dish and sprinkle with the flour and dried herbs. Toss well together.
  4. Pour the red wine and stock into the casserole dish and add the tomato purée and bay leaf. Stir well and bring to a simmer on the hob. Cover with a lid and bake in the oven for 1½ hours.
  5. Carefully remove the casserole from the oven and stir in the carrots and mushrooms. Cover and bake for a further 45 minutes, or until the beef and vegetables are just tender.
  6. Meanwhile, to make the kale mashed potato, place the potatoes into a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Drain well then return to the saucepan. Mash with the butter and milk until smooth. Season with salt and pepper.
  7. Place the kale into a saucepan and add 500ml/18fl oz water. Cover with a lid and bring to the boil for 5 minutes, or until tender, removing the lid and stirring the kale three or four times as it cooks. Drain well then stir into the mash.
  8. Serve the kale mash alongside the casserole, garnished with the parsley.
Notes: Baked Steak and Potatoes Recipe, Place steak and potatoes into large mixing bowl. Season with salt, pepper, garlic, and onion to taste. I use about a pinch of everything. Pour in balsamic vinagerette. Stir everything together and then put into baking dish. Use a baking dish that is large enough that the salad dressing covers the steak and …
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