Mix sauce ingredients together.
Refrigerate for at least one hour before using.
Trim excess fat from pork steak.
If possible, cut it in half.
Put half of the pork steak in bottom of a crockpot.
Spread some of the sauce on top of the steak.
Lay the other half on top of that.
Pour the remainder of the sauce onto the steak.
Cook on high for 2 hours.
Turn down to low and cook another 45 minutes to 1 hour or until tender and falling off the bone.
killet on high heat. Brown steak and kidney, in two batches
Marinate beef in soy sauce and oil at least one hour, turning frequently.
Place all in a frypan and add chopped onions, peppers and celery.
Cook 1 1/4 hours, covered, and stirring frequently.
Place steak in oven ready pan.
Spread A.1. steak sauce over all.
Sprinkle dry soup mix over steak.
Spread mushroom soup on top of all; cover tightly with cover or foil.
Let bake for 1 1/2 hours or until tender.
This makes its own gravy.
Brown and delicious.
Enjoy.
Makes 4 servings.
Mix all ingredients thoroughly and marinate steak for one hour.
Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.
Pre-heat grill on high.
Season steaks with salt and pepper, place on grill and cook for roughly 5 min on each side (or to your liking).
Rinse garbanzos and mix with tomatoes, red onions, olive oil and balsamic vinegar.
Place garbanzo salad mixture on plate. Slice cooked steak into strips and layer atop.
Garnish with fresh basil.
Find more fresh recipes ideas online at walmart.ca/recipes.
n mixing bowl. Add the steak bites and toss to evenly
Pat steak tips dry with paper towels
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.
Heat a large, heavy-bottomed saucepan on high heat. Spray with no stick cooking spray. Brown steak in batches for 2 mins. Set aside.
Heat oil in same pan on medium heat. Cook carrots, leek and turnip for 5 mins, stirring, until leek is just tender.
Add barley and stir to coat. Add stock, tomato paste and thyme along with steak. Stir to combine. Bring to a boil.
Reduce heat to low; simmer, covered, for 1 hour, or until beef is very tender.
ew steaks.
Pat each steak dry with paper towels and
ecipe online (http://simplyrecipes.com/recipes/steak_fajitas/) that calls for the
Trim steak, and sprinkle with tenderizer.
Brown on both sides in hot fat and arrange in a shallow casserole.
Sprinkle with soup mix.
Add bay leaf, sliced peppers, tomatoes and sherry.
Cover and bake at 350* for 1 hour or until tender.
Brown blade
steak.
Trim off fat and
Sprinkle steak with sauce, pepper and small amount of salt. Roll in flour.
Brown each piece of steak in skillet with olive oil.
Have heat high enough to brown quickly.
Place in baking dish with 1/2 cup of water to cover and bake at 350\u00b0 for 1 hour. This was one of Mama's old recipes.
Cut steak into 3cm cubes.
Heat both seeds in dry pan, stirring until they pop, taking care not to burn; cool.
Combine seeds, steak, coriander, curry powder, ginger, garlic, paste, vinegar and oil in bowl, mix well; cover, refrigerate overnight.
Heat extra oil in pan, add onions, cook, stirring, until soft.
Add steak mixture, cook stirring, about 10 minutes.
Stir in undrained crushed tomatoes and puree, simmer, covered, about 50 minutes or until steak is tender.
o room temperature.
Brush steak with olive oil, then press
Marinate steak a few hours.
Fry steak until medium.Remove from pan.
Fry peppers and onions.
Add marinade to pan.
Add steak to pan.
Toss in noodles that have been cooked in boiling water just until they seperate.
Mix and serve.
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Remove bone from steak.
Thinly slice steak; set aside.
In small bowl combine soup, water, sherry, soy sauce, ginger and crushed green pepper or red peppers until crisp.
Transfer to bowl. In skillet over high heat in 1 tablespoon hot oil, stir-fry carrots and peppers until crisp.
In same skillet, stir-fry pork half at a time, until pork is no longer pink.
Stir in cooked vegetables and soup mixture.
Heat to boiling.
Serve over rice.
Makes 4 servings.