This oven-baked Amish-inspired beef and bacon jam casserole is the kind of practical, hearty main dish that fits right into a busy weeknight while still feeling special enough for Sunday supper. Beef coulotte steak stays flavorful in the oven, and a layer of jarred bacon jam adds smoky sweetness that mingles with a short list of pantry-friendly ingredients to create a rich, savory sauce as it bakes. It is an easy recipe to turn to when you want a comforting meat-and-gravy style dinner without a lot of prep.
Serve this casserole with mashed potatoes, buttered egg noodles, or roasted baby potatoes to catch the savory juices in the baking dish. For balance, add a simple green vegetable such as steamed green beans, roasted broccoli, or a crisp salad with a tart vinaigrette. Warm dinner rolls or thick slices of bread also pair nicely if you want to round it out into a full, comforting meal.
Oven Baked 5-Ingredient Amish Beef and Bacon Jam Casserole
Servings: 4 to 6
Ingredients
1 1/2 to 2 pounds beef coulotte steak
1 cup store-bought jarred bacon jam
1 medium yellow onion, thinly sliced
1 cup beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon salt, or to taste
Directions
1. Preheat the oven to 350°F. Lightly grease a baking dish large enough to hold the beef in a single layer.
2. Place the raw beef coulotte steak in the baking dish and season it with the salt and black pepper.
3. Spread the bacon jam evenly over the top of the beef, then scatter the sliced onion over it.
4. Pour the beef broth and Worcestershire sauce around and partly over the meat so the dish stays moist as it bakes.
5. Cover the dish tightly with foil and bake for 45 minutes. Uncover and continue baking for 15 to 25 minutes more, or until the beef reaches your preferred doneness and the onions are tender.
6. Let the casserole rest for 10 minutes before slicing the beef against the grain. Spoon the pan juices and softened onions over the top when serving.
Variations & Tips
Add mushrooms: Scatter 8 ounces of sliced mushrooms around the beef before baking if you want more earthy flavor and extra sauce in the dish. They cook down nicely with the broth and onions.
Use a different cut: If coulotte steak is not available, top sirloin or a small chuck roast can work well. Just keep in mind that thicker or tougher cuts may need a longer covered baking time.
Keep an eye on salt: Bacon jam and broth can both vary quite a bit in saltiness, so it is wise to season the beef lightly at first and adjust after baking once you taste the pan juices.
Make it a fuller casserole: For a more complete one-pan dinner, add peeled baby potatoes or thick carrot slices around the meat before it goes into the oven. They will absorb the flavorful juices as the casserole cooks.
Slice properly: Coulotte is especially tender when sliced thinly against the grain after resting. That short resting time helps the juices stay in the meat instead of running into the pan.