Beef Steak-Potato Scallop

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Beef Steak-Potato Scallop to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Beef Steak-Potato Scallop, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Amount Measure Ingredient -- Preparation Method
• 1 pound Beef round steak, 1 inch thick
• Flour
• 3 Tablespoons Shortening
• 3 small Onions, thinly sliced
• 3 Tablespoons Flour
• 1 1/2 teaspoons Salt
• 1/4 teaspoon Pepper
• dash Thyme
• dash Garlic salt
• 2 cups Water
• 3 medium Potatoes, pared and thinly sliced
• Salt
• Paprika
• Heat oven to 350 degrees F. Cut meat into 1-inch cubes; coat with

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Melt shortening in skillet; brown meat

Step 2: Technique & Execution

Add onions; cook and stir until onion is tender

Step 3: Technique & Execution

Pour into ungreased 2-quart casserole; sprinkle with 3 Tablespoons flour, 1 1/2 teaspoons salt, the pepper, thyme, and garlic salt

Step 4: Technique & Execution

Pour water over mixture

Step 5: Technique & Execution

Cover; bake 45 to 60 minutes or until meat is tender

Step 6: Technique & Execution

Increase oven tmeperature to 450 degrees F