epper, then let the steak sit out to almost room
Preheat the broiler or toaster oven.
Heat the 3 tablespoons olive oil in a large skillet over medium-high heat. Add beef strips to brown.
Add onion and pepper to beef. Saute until softened and brown around the edges, about 10 minutes.
Add garlic. Cook for one minute more.
Meanwhile, brush hoagie rolls with remaining olive oil and toast under the broiler.
Pile meat mixture on rolls, and top with chopped tomatoes. Yum!
Trim any fat from steak & cut steak into 1 inch cubes.
Coat large non-stick skillet with cooking spray.
Place over medium - high heat until hot.
Add steak and cook until browned.
Remove from skillet.
Set aside.
Rinse skillet under hot water & dry. Coat again with cooking spray.
Add onion, bell pepper, & garlic to skillet & saute for 3 minutes or until tender.
Return steak to skillet.
Add tomatoes & next 4 ingredients, stirring well.
Cover meat mixture, reduce heat & simmer about 30 minutes.
Rub both sides of steak with salt and pepper.
Roll steak in flour and brown on both sides in skillet.
Put steak and onions in crock-pot.
Mix cream of mushroom soup and water and pour in skillet steak was browned in.
Bring to a boil and pour over steak and onion in crock-pot.
Cook 2 to 3 hours. I cook mine overnight on low.
ay before is great.
Steak:
Preheat oven to 450
Tenderize and stab with fork both sides of steak.
Mix all ingredients and add steak.
If marinade does not cover steak, add a little water.
Marinate 3 hours or overnight.
Broil 5 minutes per side for medium-rare.
Rub steak with side of garlic.
Chop and reserve garlic. Pound flour, salt and pepper into the steak.
Melt shortening; brown steak on both sides.
Top steak with onion slices, tomatoes, carrots, celery, green pepper and chopped garlic.
Cover and bake in preheated oven at 325\u00b0 for 2 to 2 1/2 hours.
Serve over rice.
Coat steak with flour; pound into beef.<
Trim excess fat from steak.
Cut meat into 6 servings.
In a bag, combine salt, flour and pepper.
Shake meat in flour mix. Brown meat in hot oil; transfer meat to platter, leaving oil in skillet.
Brown remainder of flour in skillet.
Stir in tomatoes, dried dill seed and carrots.
Cook for 10 minutes.
Add zucchini. Continue cooking for 30 minutes and serve.
Place the steak in a large iron skillet.
Rub Worcestershire into steak.
Sprinkle with salt and pepper.
Top with vegetables. Mix lemon juice and tomato sauce together and pour over top.
Pound steak; cut into serving size pieces.
In skillet, brown steak in shortening and pour off fat.
Add soup, water, wine, onion and salt.
Cover and cook over low heat 1 hour and 15 minutes.
Stir occasionally.
Add rice and Brussels sprouts, bring to boil.
Reduce heat; cover.
Cook 10 minutes or until done. Makes 4 servings.
In 2-quart casserole, combine potatoes, peppers and water. Cover and microwave on High for 8 to 12 minutes, or until potatoes are tender, stirring twice.
Drain; set aside.
Spray 12-inch nonstick skillet with vegetable cooking spray.
Heat skillet over medium heat.
Add beef chunks.
Cook 4 to 6 minutes until meat is pink; stir frequently.
Add potato mixture and remaining ingredients.
Cook 4 to 5 minutes or until potatoes brown and mixture is hot.
Stir frequently.
Serve hot.
In a skillet or wok over medium-high heat, brown steak, onion and thyme in oil.
Add broth; simmer for 10 minutes or until the liquid has evaporated.
Stir in tomatoes; cover and simmer 15 minutes longer.
Add the corn and heat through. Serve over rice.
In a skillet over medium heat, brown steak, onion and thyme in oil.
Add broth; simmer for 10 minutes.
Stir in tomatoes; cover and simmer 15 minutes.
Add the corn and heat through. Serve over rice.
Trim excess fat from steak.
Cut into serving size pieces. Combine flour, salt and pepper.
Dredge steak in flour mixture. Brown steak in hot oil.
Add broth and water.
Cover and simmer 30 minutes.
Turn meat and top with potatoes and onion.
Cover and simmer 20 minutes or until potatoes are done.
Sprinkle with parsley, if desired.
Serves 6.
Slice beef into 1/2-inch strips.
Heat oil in large skillet. Brown beef and remove.
In same skillet, saute onion and garlic adding more oil if necessary.
Stir in ketchup, water, vinegar, bay leaf, salt, cinnamon, nutmeg, pepper, cloves and raisins.
Add browned beef, cover and simmer 1 hour or until beef is tender. Discard bay leaf.
Serve over noodles or rice.
Trim excess fat from steak.
Cut into bite size pieces. Combine flour, salt and pepper.
Dredge steak in flour mixture and brown in hot oil.
In saucepan, combine beef broth and water. Add brown steak to this.
Cover and simmer for 30 minutes.
Turn meat and then top with potatoes and onions.
Cover and simmer 20 minutes or until done.
Cut steak; dredge in flour seasoned with salt.
Place 3 or 4 carrot strips on each piece of steak.
Wrap around carrots and fasten with toothpicks.
Brown rolls slowly in shortening and add potatoes and onions.
Pour mushroom soup over all.
Cover and simmer for 45 minutes or until soft.
Cut round steak into 1/2-inch strips.
Brown in skillet. (Steak should not be overcooked, slightly brown is sufficient.) Add mushroom soup and water.
Simmer 20 to 30 minutes over low heat.
Add beans, tomatoes and mushrooms.
Stir and simmer for 10 to 15 minutes.
Serve over rice.