Sprinkle cubed steaks with pepper and salt.
In a 12-inch skillet, over medium-high heat, in hot butter or margarine, cook 2 cubed steaks at a time until browned on both sides, about 4 minutes.
Arrange steaks on platter; keep warm.
Brown
cubed
steaks
on
both
sides
and
set
aside. Combine oil and flour in a saucepan; brown well.
Add milk and chopped green chile, stirring constantly until thickened.
Add garlic
powder and salt to taste; stir.
Place cubed steaks in a casserole and pour gravy over.
Warm in oven.
Saut onions in a little bit of vegetable oil in skillet. Sprinkle a little bit of Montreal steak seasoning on cubed steaks. Roll steak in flour. Put steaks in the pan with the onions and oil. Brown well on both sides. Then start pouring beef broth in pan with steak, stirring constantly, until you get the gravy the way you want it. Cover pan. Lower heat and cook slowly (1 hour) so the meat will be tender.
About 15 minutes before serving:
Preheat broiler.
In medium bowl, mix chili sauce, brown sugar, soy sauce and hot pepper sauce.
If steaks are large, cut each into serving size pieces. Dip each steak into chili sauce to coat.
Place steaks on rack in broiling pan.
With oven rack at closest position to source of heat, broil steaks 5 minutes without turning.
Spoon any juices in bottom of broiling pan over steaks to serve.
Makes 4 main dish servings.
In a saucepan melt butter and stir in Worcestershire sauce, lemon juice, parsley & garlic.
Brush butter mixture on both sides of steaks.
Place steaks in a wire grill basket.
Grill over hot coals for 1 to 2 minutes.
Turn basket over and grill for 1 to 2 minutes more.
Season steaks with salt & pepper.
Place each steak atop a toasted bread slice.
Spoon remaining butter mixture over steaks.
Makes 6 servings.
Combine garlic, basil and pepper.
Divide mixture in half. Press half of the seasoning mixture evenly into both sides of steaks.
Heat oil and remaining seasoning mixture in large nonstick frying pan over medium heat.
Add zucchini; cook and stir 3 minutes.
Add tomatoes.
Continue cooking 1 minute, stirring frequently.
Remove vegetables to warm platter.
Increase heat to medium high.
Parboil steaks 3 to 4 minutes, turning once. Season steaks with salt if desired.
Garnish vegetables with Parmesan cheese.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium high heat until hot.
Add steaks; cook 2 minutes on each side Combine picante sauce, lime juice, and pepper; pour over steaks.
Cover, reduce heat and simmer 10 minutes.
Sprinkle with cilantro.
Dip steaks in beaten eggs and then coat with bread crumbs. Fry in Wesson oil on medium heat until done.
Drain well.
Beat together egg and pepper.
Combine cracker crumbs and Parmesan cheese.
Dip each steak first in egg, then in crumb mixture.
In large skillet, add oil.
At medium heat, brown the steaks on both sides.
Reduce heat.
Add pizza sauce.
Cover and simmer for 20 minutes.
Serve and sprinkle with more Parmesan cheese.
br>Season both sides of cubed steaks to taste with salt and
meat tenderizer, pound the cubed steaks into 1/4-1/2
* Combine salt, pepper and flour in a shallow container. Roll cubed steaks in flour mixture to coat both sides.
* In a large skillet heat oil over med-high heat. Place cubed steaks into heated skillet and brown on both sides.
* Remove steaks, and place into a crock pot. Combine brown gravy mix and water, and pour over steaks. (Make sure you have enough liquid to cover steaks).
* Set crock pot on high to get heat going. Turn setting down to low, and let cook 6-8 hours.
Brown the cubed steaks in skillet, then drain fat.
Add all the ingredients, mix well then cover.
Cook on medium heat until steaks are tender.
Sauce:
In a medium skillet, over low heat, cook onion in butter. Add mushrooms, saute 5 minutes over medium heat. Add juice and beef broth over high heat.
until liquid reduces by half.
STEAKS:
Combine flour and pepper and coat steaks in a large skillet. Melt butter and cook steaks 3-4 minutes until browned. Pour mushroom sauce over steaks and simmer until sauce thickens slightly for 3-4 minutes.
Salt and pepper cubed steaks.
Put a little A.1. steak sauce on each cubed steak.
Get filling ready (chopped bread and flavoring). Put a handful of filling in each steak.
Roll the steak and put in ungreased Pyrex dish.
Mix mushroom soup with 1 or 1/2 can of milk. Spoon over steaks.
Cover with foil and bake at 375\u00b0 for 1 to 1 1/2 hours.
Sprinkle steaks with salt and pepper.
In a large skillet, over medium heat, melt margarine. Cook steaks until browned on both sides.
Arrange steaks on platter.
Keep warm. Into pan drippings, over medium heat, stir water, lemon juice and Worcestershire sauce.
Heat through and pour over steaks.
On wax paper, mix flour and salt.
Use to coat beef cubed steaks.
In 12-inch skillet over medium heat in hot salad oil, cook steaks until browned on both sides, about 4 minutes.
Place each steak on a slice of bread on warm platter.
Keep warm.
In large skillet with garlic press, press garlic into 2 tablespoons butter.
Add mushrooms and cook, stirring occasionally, until tender.
With slotted spoon, remove mushrooms to small bowl and set aside.
In same skillet, in butter, cook steaks until done and remove to platter.
Keep warm.
horoughly for thickening.
Brown steaks on both sides, then dip
Place cubed steaks in 9 x 13-inch pan.
Combine stewed tomatoes and flour in a 2-quart saucepan.
Stir in gravy and chili sauce. Bring to a boil; simmer 1 minute.
Pour sauce over steaks.
Cover; bake in 375\u00b0 oven 35 to 45 minutes.
Serve with hot mashed potatoes or noodles.