Saute steak with onions and butter.
Simmer 20 minutes.
Add sour cream, mushrooms and flour.
Simmer 5 more minutes.
larified butter and fry the onions for 3 mins. Put the
Place beef steak, olive oil, garlic, oregano, onion, white vinegar, beef stock, and salt in a gallon-size plastic bag.
Turn until all the ingredients mix together.
Refrigerate at least 4 hours or a couple of days (or freeze for later use).
Place contents of bag in a heavy skillet and bring it to a boil.
Lower heat to low, cover and cook for about 40 minutes or so. The meat will be very tender and tasty.
Serve with white rice and fried plantains.
Begin by cutting the beef steak into strips, 3-inch long
Mix garlic, black pepper, adobo, oregano and vinegar together and rub into steak.
Heat oil in skillet on low, cook onions until barely cooked (keep crisp and white).
Remove onions and drain on paper towels.
On high fry steaks rapidly on each side until brown.
Serve with onions.
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.
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.
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.
Heat butter and oil in large skillet over med heat.
Cook onion for 4 min, stirring.
Meanwhile, sprinkle steak with salt and pepper.
Turn the heat to high, move onion to the edge of the skillet, and place steak in the middle.
Cook steak for 8 min or to your preferred doneness, turning once.
Top each steak with onions.
Rub steak with flour to coat generously.
Brown in oil in a large heavy skillet.
Remove steak; set aside.
Saute onion and celery until tender in same skillet.
Stir in remaining ingredients and return steak to skillet and cover.
Simmer 2 hours or until meat is tender.
Remove meat from gravy.
Let gravy stand in pan about a minute or until grease rises to top.
Skim off grease. Heat gravy again to boiling.
Slice steak.
Serve with hot gravy and creamed potatoes.
Pound steak with meat mallet.
Cut into serving pieces.
Heat oil.
Combine flour, salt and pepper.
Cover both sides of steak pieces with flour.
Slowly brown the steak in hot oil, turning once.
Lower the heat; add onion and brown a few minutes.
Add water.
Cover and simmer 1 hour.
Add more water, if needed.
an either do the same with potato and just boil or
Season the meat with salt and pepper and rub each side with flour. Place in bottom of slow cooker. Lay onions over top and pour in beef broth and port.
Brush mushrooms with olive oil and lay evenly over meat. Sprinkle with vinegar. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
When ready to serve, transfer steak with mushrooms to a deep platter. Stir in goat cheese, if using and pour gravy over meat.
Enjoy!
Preheat oven to 180\u00b0C.
Trim any fat from steak.
Mix together the mustard, brown sugar, flour, salt and pepper.
Rub mixture into the steak, and cut into large squares.
Place steak in an ovenproof dish and cover with sliced onions.
In a small bowl mix together the vinegar, Worcestershire sauce, ketchup and water.
Pour the sauce over the steak and onions Cover and bake for 1 1/2 hours.
Check sauce during cooking and add more water if required.
b>onions and fry for 2-3 mins. Sprinkle with sugar and deglaze with
Combine ground beef, onion, egg, a pinch of salt and sambal paste then divide into 4 patties. Heat 1 tsp oil and cook patties for 2-3 mins per side. Add pineapple to pan and saute briefly.
In another pan, heat 1 tsp oil and saute spring onions briefly. Add chili sauce and season.
Assemble chopped steaks on serving plates with onions and pineapple. Garnish with rosemary.
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.
Preheat grill. Coat steak with oil. Season. Grill until browned on both sides and cooked to your liking. Set aside, cover and let rest for 10 mins. Slice thinly.
Arrange greens, cucumbers, shallots and cashews on a serving platter. Set aside.
To make the nam jim dressing, blend or process all ingredients until smooth. Drizzle over vegetables then arrange sliced steak over top. Garnish with cilantro leaves.
00b0F. Line a baking tray with parchment paper. Toss the beet