Roll steaks real thin.
Spread a thin layer of mustard on them. Add a slice of ham and 1 quarter dill pickle.
Roll each steak and fasten with toothpick.
Dredge in seasoned flour.
Brown in small amount of hot oil.
Place single layer of steak rolls in baking pan.
Put some of seasoned flour in oil and make a thin water gravy.
Pour over steaks, enough to cover.
Bake at 350\u00b0 for 1 hour.
Sprinkle salt and pepper on steak.
Thinly spread mustard on top.
On top of steak, layer the following:
bacon strips, onions and mushrooms.
Roll up steak and pin together with toothpicks. Grease or spray pan.
Sprinkle flour on top of steak for crust. Bake at 350\u00b0 for 1 hour.
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.
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n mixing bowl. Add the steak bites and toss to evenly
Pat steak tips dry with paper towels
ecipe online (http://simplyrecipes.com/recipes/steak_fajitas/) that calls for the
ne side of each pounded steak.
Sprinkle salt and pepper
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.
nd cooled.
eggs (some recipes separate the eggs and beat
Bacon goes under steak, one slice under each end
Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.
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On a floured surface, coat steak strips with flour. Using a
Spread steaks with mustard.
Place slice of bacon length of steak, then pickle slice across this, towards top of steak.
Roll. Enter toothpick through steak roll, making sure end is secure. Brown in deep fry pan.
Remove, add water and bouillon, stir. Return steak rolls to pan, reduce heat and simmer in covered pan for 1 hour.
Season steak with salt, pepper and seasoned salt to taste.
In a large skillet, melt butter and add sliced onion. Cook on medium low heat, cook until onions become tender and lightly browned. About 10 minutes.
Meanwhile, cook steak on the grill until it reaches your desired liking.
Add sourcream to the onions and stir to combine. Pour the mixture over the top of the grilled steak.
Variation: You could add mushrooms with onions during the saute. This restaurant did not to my recollection, but that would also be yummy.
eavy saucepan.
Add the steak rolls, brown well on all
Cut round steak in 4 pieces.
Lay a strip of bacon lengthwise on each piece of round steak and a pickle spear crosswise.
Roll steak around pickle and secure with a toothpick.
Brown in bacon grease.
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Cut round steak into serving portions.
Wrap around sausage links.
Secure with a toothpick.
Brown.
Add 1 quart tomatoes, onion, caraway seed, salt and pepper.
Add liquid from can of sauerkraut.
Cook 45 minutes.
Add sauerkraut and simmer 30 minutes longer.
Serve hot.
e sure to keep the Steak Tartare refrigerated until ready to