There is something mighty comforting about a simple baked beef supper that comes together with just a handful of pantry and refrigerator staples. This oven baked Amish-style beef and corn relish casserole has that practical country way about it, using sweet corn relish to season and moisten a humble sierra steak while it bakes into a hearty family meal. It is the kind of dish that feels right at home on a summer table when the garden is busy, but nobody wants to stand over the stove long.
This casserole is especially good with buttered egg noodles, mashed potatoes, or a scoop of fluffy white rice to catch the sweet and savory juices. A green bean side dish, sliced tomatoes, cucumber salad, or warm dinner rolls fit right in beside it, and for a cool drink, sweet tea or fresh lemonade makes the whole meal feel like an easy Sunday supper.
Oven Baked 5-Ingredient Amish Beef and Corn Relish Casserole
Servings: 4 to 6
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch casserole dish.
2. Lay the raw sierra steak flat in the prepared casserole dish. If needed, cut it into large pieces so it fits in an even layer.
3. Sprinkle the sliced onion evenly over the beef, then season with the salt and black pepper.
4. Spread the sweet corn relish over the top, covering the meat as evenly as you can.
5. Cover the dish tightly with foil and bake for 1 1/2 to 2 hours, or until the beef is tender. Remove the foil for the last 15 minutes if you would like the top a little more glazed.
6. Let the casserole rest for 10 minutes, then slice or spoon the beef and relish onto plates and serve hot.
Variations & Tips
Add a little richness: If you like a fuller pan sauce, dot the top with 2 tablespoons of butter before covering the dish for the oven. It melts down into the relish and gives the finished casserole a softer, richer flavor.
Make it a complete casserole: Tuck thinly sliced potatoes or a layer of cooked egg noodles around the beef before baking if you want the main dish and starch together in one pan. Just be sure the potatoes are sliced thin so they soften properly.
Choose the right cut: Sierra steak bakes up best when given enough time to tenderize. If you cannot find it, flank steak or round steak can work in its place, though you may need to adjust the baking time a bit depending on thickness.
Watch the salt: Since jarred corn relish can vary from brand to brand, taste a spoonful first if you can. Some are sweeter or saltier than others, so you can reduce the added salt to keep the balance just right.
Leftover tip: Leftover beef and relish reheat nicely the next day and are mighty good spooned over toast, rice, or mashed potatoes. Store covered in the refrigerator and warm gently so the beef stays tender.
