mall bowl; mix well. Place beef steak and marinade in food-safe
For Tomato Relish:
Add all
nd onion. Saute for 2 minutes.
Add round steak, paprika, salt, pepper
Season the round steak with the sea salt.
cut the steak into palm
lowly for 5 minutes, stirring occasionally.
Cool.
Place steak and
eep warm.
Meanwhile, cut round steak lengthwise in half, then slice
Prepare noodles as label directs.
Drain.
Stir in 2 tablespoons butter.
Keep warm.
Cut round steak lengthwise in half, then with knife held in slanting position, almost parallel to the cutting surface, slice across width of each half into 1/8-inch thick slices.
Brown onions and green peppers.
Dice the top round steak. Put into pan with peppers and brown.
Add hot water and half bottle of Worcestershire sauce.
Cook for approximately 45 minutes.
Mix flour and water to make gravy.
br>Sprinkle one side of beef boneless round steak with half of the
Cook noodles.
Brown beef top round.
Mix flour, pepper, dry mustard, chopped onion, soup and sour cream.
Mix noodles, beef and mixture.
Top each steak slice with a piece of pancetta, 1 slice pepper and 2 basil leaves. Season to taste. Roll up and secure with a toothpick.
Heat oil in a large skillet on high heat. Cook beef rolls for 5 mins, turning, until browned on all sides. Finish seam-side down.
Pour pasta sauce over beef rolls and sprinkle with olives. Bring to a boil. Reduce heat to low and simmer 10-15 mins, until cooked through, turning once. Serve with orzo, and top with arugula leaves.
Heat oil in a large skillet on medium heat. Add ginger and cook for 1 min. Add beef and rendang paste and cook, stirring, for 5 mins, or until fragrant.
Bruise lemongrass by squashing with thick edge of a knife blade. Tie in a loose knot and add to beef with stock. Bring to a boil. Reduce heat to low; simmer for 1 hour, or until beef is tender. Stir in coconut milk and simmer for 15 mins, or until meat is very tender and sauce has thickened slightly.
Remove lemongrass and serve topped with chili pepper and coconut.
Cook linguine according to package directions. Meanwhile, sprinkle beef with salt and pepper. in a large skillet, saute beef in 2 teaspoons oil until juices run clear. Remove and keep warm.
In the same pan, saute red pepper and onion in remaining oil until tender. Add spinach and rosemary; cook and stir until spinach is wilted. Stir in cream cheese, sour cream, and milk; heat through (do not boil). Drain linguine, top with mushroom mixture and beef.
Trim fat from beef.
Cut beef into strips (2 x 2
Trim fat from beef; cut beef into strips (2 x 1 x 1/4-inch). Heat oil in a large skillet.
Add beef; cook, turning frequently until brown, about 5 minutes.
Stir in water, onion, garlic salt and ginger.
Heat to boiling; reduce heat.
Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin.
Add green pepper strips during last 5 minutes of simmering.
mix well.
Place 1 steak piece between 2 pieces of
arge stove top pot, pour in olive oil.
Cut round steak in
n paper towels.
Score steak by making shallow cuts at
Brown the round steak in a pan, then place the meat in a square pan.
Place the prepared Stove Top stuffing onto the meat, then fold over, making it one rounded piece.
Place pieces of bacon, mushrooms and onions on top of the meat.
Pour 1 can of beef broth over the top of the meat.
Cover with foil; bake at least 2 hours at 350\u00b0.
Slice and serve.
For the marinade, mix well all