Recipe: Steak Bake Casserole with Tangy Muffins

STEAK BAKE CASSEROLE

1 1/2 lbs. sirloin steak, cut in narrow strips
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
1 onion, sliced
1 green pepper, sliced
1 lb. canned tomatoes
4 oz. can mushroom stems and pieces, drained
3 tbsp. molasses
3 tbsp. soy sauce
1 (10 oz.) pkg. frozen French cut green beans, thawed and drained
FOR THE TANGY MUFFINS:
1 1/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. cooking oil
1 egg
1 tsp. dry mustard

Heat oven to 400 degrees F.

Place meat in 3 quart casserole. Sprinkle with flour, salt and pepper. Toss to coat meat.

Bake uncovered at 400 degrees for 20 minutes. Add onion, pepper, tomatoes, mushrooms, molasses and soy sauce, mix well.

Cover and bake at 400 degrees F for 30 minutes.

MEANWHILE, PREPARE THE MUFFIN BATTER:
Combine flour, baking powder, dry mustard and salt in mixing bowl. Combine milk, oil and egg; add to dry ingredients all at once stirring until dry particles are moistened.

After the casserole has baked for 30 minutes, stir in green beans. Drop muffin batter by tablespoon onto hot mixture. Bake at 400 degrees F for 15-18 minutes.

Makes six to eight servings