Melt oleo in pot.
Cut steak into pieces; roll in flour, salt and pepper.
Place meat into pot and brown until soft.
Add mixed vegetables, water and tomatoes.
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.
Using a 5
or
6-quart pot bring to a boil, then simmer bones, steak, onions and bay leaves in about 4 quarts of water for 1 to 1 1/2 hours.
(While doing this, cook barley.) Remove steak and bones.
Add vegetables, celery, cabbage and tomatoes and simmer about 20 minutes.
Shred or dice the meat, then add meat and barley.
Add
bouillon
cubes
if stronger flavor is desired.
(I usually
make this soup the night before it's to be eaten.)
Place the butter in a soup pot and allow to melt
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.
Brown and drain the ground round steak.
Meanwhile, pour the vegetable oil into a large saucepan and add the carrots, onions and celery.
Saute 5 minutes or cover and cook 5 minutes.
Stir in flour or cornstarch.
Add and stir in the beef, broth, canned tomatoes, water, Worcestershire sauce, pepper and salt.
Add drained beef to soup; bring to a boil and simmer for 25 minutes. Stir in frozen peas and parsley and simmer 5 minutes more.
This is a doubled recipe; the original recipe calls for 1 pound of beef, so adjust to taste.
Put butter in soup pot; do not burn.
Add flour and stir to form smooth paste.
Cook over medium heat without burning 3 minutes, stirring constantly.
Add consomme; stir until smooth and lightly thickened.
Bring to one full boil; add the fresh vegetables, seasoning with the tomatoes to boiling soup, then reduce heat.
Simmer 30 minutes until vegetables are almost tender.
Add frozen vegetables and browned ground meat.
Simmer additional 15 minutes.
Serve with giant oyster crackers or hot bread.
Serves 8.
Melt butter in a 4-quart pan.
Add flour; stir until smooth. Add 2 cups water and stir.
Saute steak in pan; add to mixture. Preboil onion, carrot and celery in remaining 2 cups water; add to soup.
Add all other ingredients to soup.
Bring to a boil, then simmer for 1 hour, stirring occasionally.
Makes 12 servings. Steak soup is considered \"the\" soup in Kansas City!
Coat cut up round steak with flour and fry in oil with minced onion.
Remove meat after brown and stir in brown gravy mix and blend with oil.
Add beef consomme soup and water until right gravy consistency.
Add meat again, raw potatoes and carrots and cook on low heat until vegetables are tender.
Serve over rice.
Melt butter in large Dutch oven; blend in flour to make a smooth paste and stir in hot water.
Saute beef and drain off drippings; add beef to soup.
Add fresh and frozen vegetables, seasonings and tomatoes (break up tomatoes).
Bring soup to boil, then simmer until vegetables are cooked (about 1 hour or longer). The longer the better.
You may freeze for later use.
Makes about 10 servings.
Cook beef in hot oil until browned, remove beef from pan and set aside.
Heat drippings, broth, 2/3 cup of french fried onions, tomato sauce, and Veg-all. Return beef to pot.
Heat to a simmer and cook until vegetables are fork tender.
Spoon into a bowl, and garnish with remaining french fried onions.
n small bowl.
Place beef steak and 1/3 cup marinade
Brown beef in oleo.
Add onion.
Saute a few minutes before adding mushrooms, then add beef bouillon soup.
Let this simmer for awhile.
Stir flour into sour cream.
Add sour cream to beef mixture.
Serve Stroganoff over noodles or rice.
Marinate the beef slices with the steak sauce, ginger and garlic pastes,
Mix flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle 1 side of beef steak with half of the flour mixture; pound in.
Turn beef and pound in remaining flour mixture.
Cut beef into 4 or 5 serving pieces.
Heat shortening in a 10-inch skillet until melted.
Cook beef over medium heat until brown, about 15 minutes.
Mix tomatoes (with liquid) and remaining ingredients; pour on beef.
Heat to boiling.
Reduce heat; cover and simmer until beef is tender, about 45 minutes.
Makes 4 or 5 servings.
Cut beef steak across grain into thin 1/
Begin by cutting the beef steak into strips, 3-inch long
Mix flour, salt and pepper. Sprinkle 1 side of beef steak with half of the flour mixture. Pound in. Turn beef and pound in remaining flour mixture.
Cut the beef steak into thin strips and coat with mixture of 1 tablespoon each cornstarch and soy sauce.
Cut onion, green and red bell peppers into chunks.
Heat 4 tablespoons oil in wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove beef from skillet.
Heat 2 tablespoons oil in same pan. Add vegetables and stir-fry 2 minutes.
Return the beef and add 6 tablespoons Black Bean Sauce and 4 tablespoons water.
Cook and stir until all are coated.
Set temperature control of range at broil.
Arrange steaks on broiler rack.
Place in broiler with top of steak 2 inches from heat source.
Broil 8 to 10 minutes on each side, the short cooking time for rare steak.
When steaks are browned on one side, sprinkle with 1/2 of seasoning mixture.
Turn and broil second side.
Do the same with other half seasonings.
Test for doneness by cutting slit along the bone.