PENNSYLVANIA DUTCH CASSEROLE

PENNSYLVANIA DUTCH CASSEROLE

• 2 cups cooked cubed beef
• 4 cooked potatoes, diced
• 1 cooked turnip, diced
• 2 cooked carrots, diced
• 1 cooked onion, sliced
• 1 can of peas, drained (8 oz.)
• 1 can of tomatoes, drained (8 oz)
• 2 tbls. flour
• 1 can meat stock
• salt and pepper to taste

Arrange beef and vegetables in layers in buttered casserole, seasoning each layer with salt, pepper and flour;  pour meat stock over top.  Bake at 350 degrees for about 20 minutes.  Serves 4