>to 400 degrees F (200 degrees C).
Place beef chuck steak
Steak can be browned in oil,
Tenderize steak before marinating.
Combine first 5 ingredients.
Add steak and
With edge of saucer, pound steak well on both sides to tenderize.
Cut into serving pieces.
Dredge with flour.
Brown well in enough hot oil to cover bottom of skillet.
Season to taste with onion and garlic salts and pepper.
Mix together soups, carrots with liquid, and tomato sauce.
Pour over steak.
Cook, tightly covered, over low heat for 1 to 1 1/2 hours or until tender.
Turn meat and stir sauce twice during cooking.
Tenderize steak by pounding with a mallet. Cut into 3 inch long strips.
Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended.
In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan).
Coat steak pieces in flour. Shake off excess. Then dip in the egg mixture and again in flour.
Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil.
Salt and pepper steak.
Heat oil in skillet.
Sear steak on high heat.
Remove from skillet to warm dish and lower heat.
Cook onions and garlic until transparent.
Add stock, tomato, spices and heat.
Return steak to pan and cook steak in sauce, long enough to tenderize meat.
This sauce may also be used for braising an eye of round which has been rubbed with garlic and seasoned with salt and pepper.
When tender, slice and serve.
Preheat oven to 375\u00b0F.
Pound steak to tenderize.
Dredge both sides in flour, salt and pepper.
In heavy oven proof skillet heat oil, add steak and brown on both sides, remove add stock, bring to boil, scraping bits off pan.
Add Worcestershire sauce, more salt and pepper to taste; remove from heat.
Layer half the onions in pan, add steak, layer rest of onions, broth, spoon some broth on top.
Bake for 2 hours, covered, basting steak after 1 hour.
Remove to cutting board and slice.
Serve with the gravy.
Tenderize steak according to package directions.
Slice thinly
Brown steak in a pan.
Drain.
Remove any grease from pan. Put steak pieces back in pan.
Add bell pepper strips and onion slices.
Mix tomato-rice soup with 1 can water and Worcestershire sauce.
Pour over steak, peppers and onions.
Salt and pepper to taste.
Stir and cook over low heat or simmer for 30 minutes.
Preheat oven to 325\u00b0.
Cut round steak into serving size pieces
Cut any large pieces of steak into roughly 4-inch-wide
Slice onions and peppers in rings.
Brown lightly in oil. Remove from heat and remove them from oil.
Remove all fat from steaks.
Pound steaks to tenderize.
Mix flour, salt and pepper. Cover steaks in flour, shake off excess and brown both sides in oil used for peppers and onions.
Pour off oil.
Place onion and pepper rings on top of steak, then spread soup over all.
Add water to almost cover meat.
Simmer for 2 hours adding water as needed to keep meat nearly submerged.
(Can be done in slow cooker.)
Dice onion.
Mash tomatoes.
Mix onion and tomatoes in pan; bring to a boil.
Cut meat into steak portions.
Pound meat to tenderize.
Salt and pepper.
Dip in flour.
Brown meat on both sides.
Stack meat in large pot.
Pour tomatoes and onion over meat.
Add water until steak is covered.
Simmer two hours.
an, place baking mix. Coat steak pieces in flour mixture, dip
Tenderize steak or have it tenderized.
Cut into serving pieces.
Rub on salt and pepper.
Sear steak just until pink is gone in a small amount of oil in hot skillet.
Transfer to baking dish.
Spread soup over steak.
Slice jalapenos thin and sprinkle over cheese soup.
Cover with foil.
Bake at 350\u00b0 for 40 to 50 minutes.
sheets of plastic wrap. Tenderize steak completely by pounding thin with
Tenderize steak, then cut into small strips.
Combine flour, salt and pepper in a large bowl.
Roll steak strips in flour. Brown in skillet.
Cover let simmer for 20 minutes.
Take cover off and cover steak with water.
Let come to a boil.
Turn heat down and simmer for about 1 hour.
During cooking time, check and add water as needed to keep steak covered.
Cut steak into serving size pieces.
Place in large frypan with oil.
Cover with onion soup mix, tomatoes, spices and wine/vinegar.
Cook on simmer for 1 1/2 to 2 hours.
Stir occasionally.
Serve with potatoes, rice or noodles.
Wonderful way to tenderize in an inexpensive cut of meat! You'll love the aroma as it cooks.
Tenderize steak.
Beat egg and milk.<
Sprinkle steak pieces with meat tenderizer. Pound with mallet to tenderize meat.
Melt Crisco in a 4-quart saucepan.
Add sliced onion and paprika.
Simmer until onion is soft and tender.
Add steak pieces; brown on both sides, then cover with water.
Add beef bouillon, salt and pepper to taste.
Bring to a boil.
Turn heat down; simmer for 1/2 hour or so.
Peel and cut potatoes. After meat has cooked for 1/2 hour, add potatoes and cook until potatoes are tender.