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.
ven on high heat. Cook steak in batches for 3-4
n high heat. Cook the beef, in batches, until browned all
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.
Set oven to 350 degrees. /Cut beef into 1/4-inch strips. /In a Dutch oven, heat oil over medium high heat until hot. /Add the beef, bell pepper, onion, garlic (1/2 at a time), stir-fry for 2-3 minutes, or until outside surface of beef is no longer pink. /Stir in uncooked rice, chili powder, salt and pepper; add in tomatoes (with their juice) and water Bake in oven, tightly covered, for 30-35 minutes, or until beef and rice are tender. /Remove from oven, stir in peas. /Serve and enjoy!
arge resealable plastic bag; add beef to bag. Seal bag and
Preheat oven to 350\u00b0.
Trim excess fat from steak.
Place in shallow glass baking dish with plenty of space around meat.
Brown beef or chuck and drain.
Cook noodles and drain.
In oblong casserole dish, place one layer of noodles with one layer of beef.
Mix the soups together and spread 1/2 of this mixture over the beef.
Sprinkle over this a little chili powder to taste. Repeat the layers:
one layer of noodles and one layer of beef and spread the remaining soup mixture over this and sprinkle a little more of the chili powder.
Bake at 350\u00b0 just until hot and melted.
Heat oven to 350\u00b0.
Trim fat from steak.
Place in a shallow glass baking dish with plenty of space around meat.
In a bowl, mix the rest of the ingredients.
Spread over steak.
Bake uncovered for 45 minutes to one hour, until steak is tender.
Slice at an angle and serve with tomato sauce from pan.
This tastes great with roasted potatoes.
Pound flour into round or chuck steak.
Cut into serving pieces.
Brown; put into casserole and pour soup and water over meat.
Cover.
Bake at 300\u00b0 for 2 hours or until tender.
Water may be added if needed.
Score fat edges of meat.
Place in shallow dish.
Combine remaining ingredients.
Pour over steak.
Let stand 3 hours at room temperature or 6 hours in refrigerator, turning steak several times.
Remove steak from marinade.
With paper towels, remove excess moisture.
Cook over hot coals about 12 minutes on each side for rare or 15 minutes on each side for medium.
Brush occasionally with the marinade.
Carve meat across grain in thin slices.
Makes 6 to 8 servings.
Five hours before serving, put steak in shallow baking pan. Combine all ingredients.
Brush steak with marinade sauce and refrigerate.
Turn occasionally and reapply sauce.
Place steak on oven rack 5-inches from heat.
Bake about 2 hours at 325\u00b0.
p to 24 hours, turning steak over occasionally.
Spray broiler
Cut chuck steak into bite size cubes.
Shake in a bag with flour until coated.
In a pot with oil, fry meat until brown on sides, stirring occasionally.
Let cook well, then add onion, celery, carrots and potatoes to water, enough to cover vegetables. Stir thick coating from bottom.
Bring to a boil, then add salt, peppers, garlic powder, basil and parsley.
Add a little flour to thicken.
Turn heat to a simmer, cooking for 2 hours.
Dunk Italian bread and enjoy!
Place the steak in the center of a large piece of aluminum foil and sprinkle with the soup mix and steak sauce.
Cover the steak with the vegetables and dot with oleo.
Sprinkle with salt. Fold foil over steak mixture and seal securely.
Place in a baking pan and bake at 400\u00b0 for 1 to 1 1/2 hours or until tender.
Take chuck steak and cut into pieces to fit in saucepan.
Mix tomatoes with garlic, oregano, salt and pepper to taste.
Pour a little tomato mixture on the bottom of pan.
Place steak and rest of tomato sauce in pan.
Cover and cook for 1 1/2 to 2 hours, over low heat, until steak is tender.
Serve over macaroni.