Combine garlic powder and black pepper in a medium bowl. Cut
Sprinkle steak with paprika and set aside.
Brown garlic in oleo; add steak, onions and green peppers and continue cooking until vegetables are wilted.
Add tomatoes and broth; cover and simmer over low heat for about 15 minutes.
Blend water and cornstarch with soy sauce and stir into steak mixture; cook until thickened.
Serve over rice.
Makes 6 servings.
Sprinkle steak with paprika and allow to stand while preparing other ingredients.
Cook steak and garlic in butter until meat is browned.
Add onions and green peppers; continue cooking until vegetables wilt.
Add tomatoes and broth.
Cover and simmer about 15 minutes.
Blend water with cornstarch and soy sauce.
Stir into steak and cook until thickened.
Serve over beds of fluffy rice. Serves 6.
Sprinkle steak with paprika and allow to stand while preparing other ingredients.
Cook steak and garlic in butter until meat is brown.
Add onions and green peppers; continue cooking until vegetables are wilted.
Add tomatoes and broth; cover and simmer about 15 minutes.
Blend water with cornstarch and soy sauce.
Stir into steak and cook until thickened.
Serve over rice.
Cut round steak into bite size pieces and brown.
Add all ingredients, except rice, and let simmer for 30 minutes on low. Serve with rice.
While rice is cooking, salt and pepper steak and cut into 1/2-inch pieces.
Using a large skillet, melt margarine and add meat to margarine and brown.
Add garlic and broth; cover and simmer 30 minutes.
Stir in sliced onion and bell peppers; cover and cook 5 minutes more.
Blend cornstarch, water and soy sauce; stir into meat mixture.
Cook 5 minutes more or until gravy is thick. Serve over hot rice.
Makes 6 servings.
Sprinkle steak with paprika.
Let stand while preparing other ingredients.
Cook steak in butter and garlic salt until browned. Add onion and green pepper.
Add tomatoes and broth; cover and simmer 15 minutes.
Sprinkle meat with paprika.
Let stand for 5 minutes.
In large skillet or pan, brown meat in butter.
Add garlic, broth and cooking sherry.
Cover and simmer for 30 minutes.
Stir in onion and green peppers.
Cover and cook for 5 minutes.
Blend cornstarch, water and soy sauce.
Stir into meat mixture.
Cook until thick.
Serve with rice and top with tomatoes.
Method: While rice is cooking, pound meat to
Flour and salt steak.
Brown in bacon grease.
Remove steak and make loose gravy with flour, tomatoes and water.
Now return steak to gravy mixture.
Add peppers, bouillon cubes, soy sauce or Kitchen bouquet and onions.
Cover and simmer for 20 to 30 minutes. (If gravy gets thick, add more water.)
Stir occasionally. Prepare rice according to directions.
Spread rice into a buttered 11 x 13-inch dish or large bowl.
Top rice with steak and gravy mixture.
Saute mushrooms, onions and peppers in large skillet or wok with olive oil and Lawry's seasoning salt.
Prepare rice in separate pot as instructed on box.
Prepare steak.
Trim fat off tender chuckeye steak and cut in tiny slices.
Fry meat with butter or oil and add garlic for tenderness.
Mix steak with vegetables and add curry powder.
Stir well on low heat (simmer).
Add rice, stir.
Add soy sauce when served if desired.
Sprinkle steak with paprika and set aside while preparing other ingredients.
Brown garlic in margarine and add steak, onions and green peppers.
Continue cooking until vegetables are wilted.
Add tomatoes and broth.
Cover and simmer on low heat about 15 minutes.
Blend water with cornstarch and soy sauce. Stir into steak.
Cook until thickened.
Serve over fluffy rice. Makes 6 servings.
As
the
rice cooks, pound steak to 1/4-inch thickness
While rice is cooking, pound steak to 1/4 inch thickness.<
While rice is cooking, pound steak to 1/4-inch thick
Pound steak 1/4 inch thick. Sprinkle with paprika. Cut in strips. Let stand for 10 minutes. Brown meat in olive oil and add garlic and broth.
Simmer covered for 30 minutes. Add onions, peppers and tomatoes. Cook for 5 minutes.
Blend cornstarch in water and soy sauce. Stir into meat mixture. Cook for 2 more minutes and serve over hot rice.
Slice steak into 1/4-inch strips.
Brown steak in oil.
Add cornstarch.
Stir until cornstarch is mixed well with steak.
Add broth, water chestnuts, soy sauce and bell peppers.
Simmer for approximately 10 minutes.
Add rice.
Cover and let set until rice is fluffy approximately 10 minutes.
Cut steak in strips.
Brown quickly in oil.
Drain on paper towel.
In skillet, place gravy mix, adding extra cup of water. Place steak, peppers and onion in gravy mix; bring to a boil. Reduce heat to low.
Simmer 30 minutes.
Prepare rice as directed on package.
Pour gravy and steak mix over rice.
Sprinkle steak with meat tenderizer and let stand about 4 hours.
About 30 minutes before serving, melt Crisco in a heavy skillet.
Cut steak in 1/2-inch strips.
Add to hot shortening. Put vegetables on top.
Cover and cook until steak is done and vegetables are tender.
Add soy sauce, cornstarch and water.
Cook about 1 minute, until gravy is thick.
Serve over hot rice with cole slaw and rolls.
Makes a meal.
Serves 4.
Pound steak to 1/2-inch thickness.<