Cook pasta in boiling water according to packet instructions. Drain and keep warm.
Heat olive oil in a large frying pan over medium heat. Add steaks and cook for five minutes each side or until browned. Remove from pan.
Add vegetables. Cook for 3 minutes. Remove from pan and mix with pasta.
Combine French Style Beef Steak Cooking Sauce with 1 1/2 cups of water. Bring to the boil.
Return steaks to pan, simmer for 1 minute.
Serve with pasta and vegetable mix. Garnish with parsley.
or serving.
Place the steak and just 1/2 cup
b>beef to taste. Heat the oil in a deep heavy-bottom frying pan
il in a large frying pan and saute the steak on high heat
In a large frying pan, heat oil over high heat. Working in batches, brown beef for 1-2 mins. Set aside and cover to keep warm.
Add butter and saute mushrooms and garlic for 1-2 mins, or until mushrooms are tender. Add wine, stock and mustard. Cook, stirring, for 1 min. Add cream and bring to a boil. Reduce heat and simmer, uncovered, for 2-3 mins, or until sauce thickens slightly.
Return beef to pan along with artichokes, tomatoes and spinach. Stir until heated through. Serve on a bed of steamed rice.
Cut steak into 4 serving size pieces.
Pound steak 1/4-inch thick.
Dredge in flour.
Brown steaks in 2 tablespoons of butter in large frying pan for 2 minutes on each side. Remove to platter and keep warm.
Spread both sides of steaks with mustard and sprinkle with Worcestershire sauce.
Cook chives in remaining butter for 1 minute.
Stir in brandy and broth.
Stir over high heat until reduced by half.
Return steaks to frying pan and heat through, about 1 to 2 minutes.
n a large deep frying pan, add the beef and cook for 10
Heat the oil in a large frying pan until very hot, add the beef and fry for 2-3 minutes to seal on all sides.
Add onion, garlic, tomatoes, parsley, and bay leaf, season with salt and pepper and heat to simmering point.
Reduce the heat to low, cover and cook for 20 minutes.
Remove the lid, raise the heat, bring to the boil and continue to boil rapidly, uncovered for 5 minutes to reduce the amount of liquid.
Before serving sprinkle with the fresh cilantro.
Coat beef strips with mixture of 1
f the oil in a frying pan. Add half the skewers and
Heat oven to 325.
Cut beef steak lengthwise in half and then crosswise into 1/4\" strips; set aside.
Shake flour in oven bag.
(Leave excess flour in bag).
Place sauce ingredients and onion in bag.
Squeeze bag to mix well, blending in flour.
Place beef in bag, turning to coat.
Place bag in 13 x 9\" pan, arranging ingredients in even layer.
Close bag with nylon tie.
Cut 6 1/2-inch slits in top.
Bake 45-50 minutes or until beef is tender.
Serve beef in rolls.
Prepare beef according to taste.
Melt 1 tablespoon of butter in frying pan.
Add green pepper and onion.
Fry until onion is cooked.
Add prepared steak chopped into bite-sized pieces with remaining butter.
Cook until steak is done.
Add taco seasoning to meat.
Stir until blended.
Heat tortillas separately in microwave about 30 seconds.
Put ingredients on tortillas, about 3 tablespoons each, roll and serve.
Place the ground beef in a bowl with the
Heat butter and oil in a wide nonstick frying pan; add steak and cook until well browned on both sides and cooked to desired doneness, 3 to 5 minutes per side for rare.
Add brandy and set aflame, shaking pan until flame dies.
Remove meat and keep warm. Add shallots to pan; cook, stirring, until soft, 2 to 3 minutes. Add peppercorns, cream, mustard, tarragon and any accumulated steak juices.
Boil, stirring, until shiny bubbles form, 3 to 4 minutes.
Spoon sauce over meat and noodles.
eat a large non-stick frying pan over high heat. Brush the
b>frying pan. Heat oil over high heat, about 30 seconds. Add beef to pan
Cut steak into small pieces.
Salt, pepper, and flour all pieces.
Brown steak in frying pan with small amount of oil. Brown on both sides.
Place steak in baking dish.
Saute onion in meat drippings and place over meat.
Heat 2 tablespoons of oil in a large frying pan.
Fry the beef in oil for 5 minutes, stirring constantly.
Add the orange rind, beef stock, salt and pepper and mushrooms.
Cook gently for 10 minutes.
Remove from heat.
(If anyone likes onions, fry them up now in the pan.).
Stir in the natural yoghurt, heat through very very gently, then serve straightaway with rice.
Marinate the beef slices with the steak sauce, ginger and garlic pastes,
Salt, pepper and roll in flour 4 servings cubed chuck steak. Brown chopped onion.
Brown both sides of steak in frying pan. Place in casserole.
Pour almost all grease from pan with browned, chopped onion over steak.
Pour over steak 1 can mushroom soup mixed with 3/4 cup water.
Then place browned onions on top. Bake, covered, for 2 to 3 hours or until steak is tender at 250\u00b0 to 300\u00b0.