br>Sprinkle one side of beef boneless round steak with half of the
200 degrees C).
Place beef chuck steak on a work surface and
With sharp knife, cut and discard fat and bones from chuck steak; cut meat into strips 1/4-inch wide.
In a large bowl, toss chuck with flour, salt and pepper.
In a large skillet over medium heat, in salad oil, brown steak.
In crock-pot or pan on stove, add onion soup mix, extra onions, 1 cup cold water, chili sauce and meat.
Heat on low for 2 hours. Serve garnished with parsley over bow tie noodles.
Serves 6 to 8.
Combine the first 6 ingredients.
Pour marinade over the chuck steak.
Chill overnight, then broil or grill steak.
Serves 4. Preparation:
10 minutes.
Place chuck steak on large sheet of foil in baking pan.
Combine the mushroom and onion soups and spread over meat.
Quarter the potatoes and carrots and arrange around steak.
Sprinkle with salt and pepper.
Then wrap tightly in the foil and bake in a preheated 450 degree oven for 1 hour.
sing). Sprinkle one side of beef steak with half of the flour
Cut steak into thin strips.
Sprinkle with meat tenderizer. Brown in oil in skillet.
Cut green peppers into thin strips.
Add onion, garlic, green peppers and celery to steak.
Saute for about 2 minutes or until vegetables are partially tender.
Combine cornstarch, beef stock and soy sauce; add to steak mixture.
Cook, stirring, until liquid is slightly thickened and begins to simmer. Add salt and pepper.
Serve immediately over rice.
onger.
Stir in the beef broth. Return the steaks to
In a large skillet, heat oil and brown beef.
Stir in onion soup mix blended with 1 1/2 cups water.
Simmer, covered, stirring occasionally for 30 minutes.
Add green peppers and simmer, covered, for 10 minutes or until beef is tender.
Stir in cornstarch, blended with remaining water.
Bring to a boil; then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Serve over hot cooked rice.
Makes 6 servings.
p to 24 hours, turning steak over occasionally.
Spray broiler
Broil steak on a rack until rare; cut into thin strips.
Heat oil in skillet.
Add red pepper strips and saute until tender. Add steak, broth and soy sauce and cook for 3 minutes.
Gradually stir in dissolved cornstarch and cook until sauce thickens. Season with pepper.
Makes 2 servings.
Cut steak cold from fridge into thin
Dredge steak in flour, sprinkle with half
Fry bacon in skillet until light brown.
Drain; crumble and reserve.
Discard all but 2 tablespoons drippings in skillet.
Add steak; brown well on both sides.
Add wine, water, salt, parsley, pepper, bouillon cubes and reserved crumbled bacon.
Bring to boil over high heat.
Cover.
Simmer over low heat for 1 to 1 1/2 hours or until steak is almost fork-tender.
eat in hot oil, cook chuck steak until well browned on both
Place steak on foil.
Put over steak the sliced onion, Worcestershire sauce, powdered beef bouillon and 1/4 to 1/2 cup sweet vermouth.
Close foil around steak, folding the ends so the liquid won't escape.
Roast in slow oven (300\u00b0) for 4 1/2 hours.
In small skillet, heat oil and brown beef; drain.
Stir in soup mix and garlic powder, blended with 3/4 cup water.
Cover and simmer 15 minutes.
Add green pepper and tomato; simmer, covered, 15 minutes or until beef is tender.
Stir in cornstarch, blended with remaining water.
Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Serve, if desired, over hot cooked rice.
On rack in broiling pan, broil beef cubes, turning to brown all sides until rare, about 6 minutes. Set aside.
Stir beef, 1/4 cup flour, salt
arge resealable plastic bag; add beef to bag. Seal bag and