Delicious Steak Eggplant Casserole Recipe: Great Rediscovery From the Past
A Recipe Discovery From the Past
We discovered a wonderful recipe for a steak-eggplant casserole in my mother's recipe box last week and decided to try it. Since my husband and I sold our home many years ago as did my mother, and we found a home where we could all live comfortably together, much merging of possessions took place. We both divested ourselves of many things when we decided to make this move. One thing we kept much of what we had gathered through the years was both of our collections of cookbooks and recipes.
We decided a while back to start going through this vast collection of recipes and try some of them, which we would label as worth keeping and repeating or culling them.
Written on a notepad piece of paper from Compere Insurance Agency from Pharr, Texas, it was in my handwriting! When I was still living at home, I must have tasted this casserole somewhere and asked for the recipe. When I left the Rio Grande Valley, the recipe stayed in my mother's recipe box, and I forgot about it. I was not doing much cooking at the time since I was staying in a nurse's dorm in the Texas Medical Center, and cooking space was limited.
She did not remember it, so we decided it was about time to make it and decide among ourselves whether this would be a "keeper" or not. We do not know from whom the recipe originated. The casserole's stew-like consistency was so scrumptiously delicious and flavorful that we voted this recipe to be a "keeper." It was rated "excellent," which is the highest rating for giving any recipe in our home. My mother is not a big meat eater, and she even had seconds which rarely happens.
One could serve this over rice, potatoes, or pasta. A good crusty piece of bread could also sop up the flavorful sauce. We paired it with a crisp green salad and bread.
- 2 pounds chuck steak, thinly sliced into strips
- 2 pounds green peppers, sliced into strips
- 1 large eggplant, sliced into strips
- 1 (14 1/2-ounce) can small diced tomatoes
- 1/2 cup green onions, chopped
- 1 (8-ounce) can tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- pinch dried oregano
- 1/4 cup oil
- 1/2 cup or more flour, (enough to coat the meat before browning)
1. Cut the meat into long strips and mix with the flour, salt and pepper.
2. Brown the meat in a pan with the oil.
3. Cut the eggplant and green peppers into long strips and chop the green onions.
4. After browning the meat, add all other ingredients into the pan and mix well.
5. Bake covered for 2 hours at 350 degrees Fahrenheit.
- Eggplant is a precious vegetable full of fiber, vitamins, minerals, and some phytonutrients.
- Most of the excellent phytonutrients reside primarily in the skin.
- At 27 calories a cup, it makes it an ideal food for those interested in losing weight.
- High in fiber, it is good for the bowels and helps to satisfy one's hunger.
- Providing a good source of potassium, manganese, magnesium, and copper, it also contains potent antioxidants that protect cell membranes from damage.
- Eggplant can also serve to fight the effects of LDL or bad cholesterol in one's body and has zero cholesterol of its own. It also has some anti-viral as well as anti-cancer effects that are under study.
Without even knowing all of this information initially, we have learned to love the taste, which is mild and melds nicely with other flavors.
It is a part of the nightshade group of plants, including potatoes, tomatoes, and sweet peppers. Eggplant grows much like a green or red pepper dangling from its stem above ground.
There are various varieties and colors, but the main ones seen in the grocery stores (at least the ones in which we shop in Houston) are the bulbous purple ones or the longer skinnier varieties of Japanese eggplant.
Do you like eating eggplant?
Below are some other eggplant recipes in video formats that you may wish to view and possibly try. Enjoy!
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2009 Peggy Woods