lour and black pepper, put cubed steak in flour mixture and coat
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.
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.
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.
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.
Roll steak in flour and brown in a little oil; drain or pat excess oil from steak.
Add all of the other ingredients and simmer for 2 hours or until steak is fork-tender.
nd black pepper.
Add cubed steak in flour mixture and coat
Season cubed steak or cubed venison with salt, onion powder,
Pour 1 can cream of mushroom soup and cream of chicken soup in crock-pot. Put steak in pot and pour remaining cans of soup over cubed steak.
Start cooking on high until boiling, then turn temperature down to low.
Cook until steak is done.
(Can cook on low all day while you're at work!)
Delicious served with mashed potatoes.
Cut cubed steak into small pieces and set aside.
Cook grits until done.
In a mixing bowl, place bread and pour enough hot water over to make soft.
Using potato masher, mash bread until it becomes soft. Add all other ingredients except the steak.
Mix well. Spray dish with cooking spray.
Layer dressing and steak beginning and ending with dressing.
Place in 350 degree oven for 1-1/2 hours or until golden brown and bubbly.
Salt and pepper each portion of cubed steak.
Coat with flour. Heat oil in heavy skillet. Add steak and cook until juices run clear, turning as needed to brown evenly.
Remove from oil. Stir in 2 to 3 tablespoons additional flour.
Stir and cook until flour is no longer white. Add water and mushroom steak sauce, stirring to mix.
Add steak to gravy. Reduce heat to low and cover pan. Cook until steak is tender.
Coat steak in flour, salt and pepper mixture. Fry in large skillet in hot oil until done. Drain steak on paper towel and cut steak into bite-size pieces. Place in crock-pot. Drain oil in pan you cooked steak in and mix the gravy mix following directions on packet, then add mushroom soup and 2 cans of water. Mix well and pour over the steak. Let simmer for 2 hours on low.
Prepare steak by spraying pan with Pam and adding oil in frying pan.
Heat.
Wash steak and roll in flour.
Put steak in hot grease and let brown on both sides.
Salt and pepper both sides.
After steak is done, steam by putting the lid on the pan and adding a little water.
Remove steak from pan.
Roll steak in flour and brown in oil; place steak in casserole dish.
(Salt and pepper both sides of steak during browning.)
Cut up 1 large onion all over steak.
Put water with oil from frying pan and completely cover steak.
Cover dish and bake at 350\u00b0 for 3 hours.
Cut cubed steak into serving sized pieces.
Prepare cubed steak by dredging with flour, salt and pepper mixture and browning in small amount of oil.
Drain and arrange in baking dish. Sprinkle with Parmesan cheese and spoon Ragu in the center of each piece.
Top with grated Swiss or Mozzarella cheese.
Bake for 25 minutes at 350\u00b0.
Serve hot.
Can be done with venison.
Preheat oven to 350\u00b0. In large skillet, heat 1/2-inch oil over medium heat. Flour cubed steak and brown on both sides about 3 minutes each side. Place cubed steak in baking dish.
Cook rice. Heat olive oil in non stick pan. Cut cubed steak into bite size pieces and coat with flour. Toss in pan until browned on all sides. Slice garlic very thin and chop carrots and broccoli into bite size pieces. Add these to the steak along with all the spices. slowly add the chicken broth. Simmer until thicken stirring regularly. Add the beans and heat through. Serve over rice. Enjoy the taste and aroma!