lour and black pepper, put cubed steak in flour mixture and coat
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.
Saute the cubed steak in a large frying pan in about 1 to 2 tablespoons of butter over medium heat for about 3 minutes on each side.
Remove cubed steak and reserve remaining melted butter in a pan; saute mushrooms until brown.
Sprinkle flour over mushrooms and butter and blend in.
Add wine and beef stock and cook until mixture comes to a boil.
Add cubed steak and juices in dish.
In a nonstick skillet, sprayed with cooking spray, brown steak on both sides, searing in juices.
Place all the ingredients in the crock pot except the egg noodles.
Cook on 6 hours high or 8-10 hours on low.
Once the cubed steak is finished cooking, cook the egg noodles as directed on package.
Serve cubed steak over egg noodles.
Brown cubed steak.
Pour soup and milk over steak and simmer for approximately 30 minutes.
Serve over rice.
Flour cubed steak.
Brown in shortening over medium heat. Sprinkle onion soup mix over meat.
Mix mushroom soup with water and pour over meat.
Cover and simmer 1 1/2 hours.
(Can transfer to baking dish and bake 1 1/2 hours.)
Brown cubed steak in frypan on both sides; put in a large pot. Add 3 cups of water, flour, onion, mushrooms and dried soup; stir.
Bring to a boil; reduce heat and simmer for 2 hours.
Cover pot while simmering.
May have to add water as gravy thickens. Stir occasionally.
Heat oil in a large skillet on high heat. Cook beef in batches for 5 mins, until starting to brown. Stir in onions and carrot, and cook for 2 mins.
Reduce heat to medium. Add tomatoes, bourguignon seasoning, mushrooms and 1 3/4 cups water. Bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 30 mins, until meat is very tender. Serve with mashed potato and sprinkle with parsley.
killet on high heat. Cook beef in 2 batches, stirring, for
ayer.
Cook until the cubed steaks are golden brown, aprroximately
Fry floured cubed steak in frying pan.
Then take out and fry some onions in same pan.
Remove and drain grease.
Put steak back in pan and pour one
can of cream of celery soup and one can of cream of mushroom soup over steak.
Then put onion on top.
Put lid on and simmer for 20 minutes.
Layer beef cubes and mushrooms in a large baking dish. Sprinkle soup mix over mushrooms.
Spoon mushroom soup on top. Arrange carrots and potatoes around edge of baking dish.
Bake tightly covered at 300\u00b0 for 3 hours.
Yield:
4 servings.
Brown beef, then add soup and wine.
Simmer for 2 1/2 hours. Serve over noodles or rice.
Serves 4.
May use crock-pot.
risco.
Dredge pieces of steak in flour, then brown on
In bowl, mix flour, pepper, and parsley. (You can use any seasonings you wish to make a seasoned flour.).
Thoroughly/thickly coat beef cubes (or cubed steak) with seasoned flour and place in slow cooker.
Add beef broth, cover.
Cook on low 8-10 hours.
Serve over rice or mashed potatoes.
Put all the above in pot, rinse can of mushroom soup and add about 1 can of water in all.
Cook all day (about 8 hours on high).
Serve steak 'n' gravy over rice.
Combine stuffing mix and water.
Spread each beef cubed steak with stuffing mixture.
Roll and fasten with wooden picks.
Brown beef rolls in oil in 10-inch skillet.
Drain.
Mix tomato sauce, salt, thyme, rosemary and poultry seasoning.
Add tomato sauce mixture and onions to skillet.
Heat to boiling.
Reduce heat. Cover and simmer until beef is tender, about 1 hour.
Combine all ingredients in 2 (4-quart) slow cookers (this is a very large recipe). Cover. Cook on low 10 to 11 hours.
Trim separable fat from steak nd remove bone.
Pound