mall bowl; mix well. Place beef steak and marinade in food-safe
heese and butter.
For Steak:
Put 1/2 cup
Season the round steak with the sea salt.
cut the steak into palm
or 2 minutes.
Add round steak, paprika, salt, pepper. Cook until
eep warm.
Meanwhile, cut round steak lengthwise in half, then slice
ccasionally.
Cool.
Place steak and marinade in plastic bag
br>Sprinkle one side of beef boneless round steak with half of the
Prepare noodles as label directs.
Drain.
Stir in 2 tablespoons butter.
Keep warm.
Cut round steak lengthwise in half, then with knife held in slanting position, almost parallel to the cutting surface, slice across width of each half into 1/8-inch thick slices.
Brown onions and green peppers.
Dice the top round steak. Put into pan with peppers and brown.
Add hot water and half bottle of Worcestershire sauce.
Cook for approximately 45 minutes.
Mix flour and water to make gravy.
Cook noodles.
Brown beef top round.
Mix flour, pepper, dry mustard, chopped onion, soup and sour cream.
Mix noodles, beef and mixture.
Top each steak slice with a piece of pancetta, 1 slice pepper and 2 basil leaves. Season to taste. Roll up and secure with a toothpick.
Heat oil in a large skillet on high heat. Cook beef rolls for 5 mins, turning, until browned on all sides. Finish seam-side down.
Pour pasta sauce over beef rolls and sprinkle with olives. Bring to a boil. Reduce heat to low and simmer 10-15 mins, until cooked through, turning once. Serve with orzo, and top with arugula leaves.
Cook linguine according to package directions. Meanwhile, sprinkle beef with salt and pepper. in a large skillet, saute beef in 2 teaspoons oil until juices run clear. Remove and keep warm.
In the same pan, saute red pepper and onion in remaining oil until tender. Add spinach and rosemary; cook and stir until spinach is wilted. Stir in cream cheese, sour cream, and milk; heat through (do not boil). Drain linguine, top with mushroom mixture and beef.
mix well.
Place 1 steak piece between 2 pieces of
Brown the round steak in a pan, then place the meat in a square pan.
Place the prepared Stove Top stuffing onto the meat, then fold over, making it one rounded piece.
Place pieces of bacon, mushrooms and onions on top of the meat.
Pour 1 can of beef broth over the top of the meat.
Cover with foil; bake at least 2 hours at 350\u00b0.
Slice and serve.
Season beef slices with salt and pepper;
Heat oil in a large skillet on medium heat. Add ginger and cook for 1 min. Add beef and rendang paste and cook, stirring, for 5 mins, or until fragrant.
Bruise lemongrass by squashing with thick edge of a knife blade. Tie in a loose knot and add to beef with stock. Bring to a boil. Reduce heat to low; simmer for 1 hour, or until beef is tender. Stir in coconut milk and simmer for 15 mins, or until meat is very tender and sauce has thickened slightly.
Remove lemongrass and serve topped with chili pepper and coconut.
Trim fat from beef.
Cut beef into strips (2 x 2
In a crock pot, toss the beef with the flour until evenly coated.
Mix in the onions.
In a small bowl, stir together the tomato paste, red wine, cumin, cinnamon, lemon juice, and water until well blended.
Stir into the beef mixture.
Cover and cook on low 6 to 7 hours or until meat is tender, but not falling apart.
Stir in the sugar.
Serve over noodles or rice, topped with the walnuts and Feta cheese.
with a sharp knife, cut round steak into 6 serving pieces.
arge stove top pot, pour in olive oil.
Cut round steak in