egrees C).
Place beef chuck steak on a work surface and
With sharp knife, cut and discard fat and bones from chuck steak; cut meat into strips 1/4-inch wide.
In a large bowl, toss chuck with flour, salt and pepper.
In a large skillet over medium heat, in salad oil, brown steak.
In crock-pot or pan on stove, add onion soup mix, extra onions, 1 cup cold water, chili sauce and meat.
Heat on low for 2 hours. Serve garnished with parsley over bow tie noodles.
Serves 6 to 8.
Combine the first 6 ingredients.
Pour marinade over the chuck steak.
Chill overnight, then broil or grill steak.
Serves 4. Preparation:
10 minutes.
Place chuck steak on large sheet of foil in baking pan.
Combine the mushroom and onion soups and spread over meat.
Quarter the potatoes and carrots and arrange around steak.
Sprinkle with salt and pepper.
Then wrap tightly in the foil and bake in a preheated 450 degree oven for 1 hour.
eat in hot oil, cook chuck steak until well browned on both
Place the steak in the center of a large piece of aluminum foil and sprinkle with the soup mix and steak sauce.
Cover the steak with the vegetables and dot with oleo.
Sprinkle with salt. Fold foil over steak mixture and seal securely.
Place in a baking pan and bake at 400\u00b0 for 1 to 1 1/2 hours or until tender.
Take chuck steak and cut into pieces to fit in saucepan.
Mix tomatoes with garlic, oregano, salt and pepper to taste.
Pour a little tomato mixture on the bottom of pan.
Place steak and rest of tomato sauce in pan.
Cover and cook for 1 1/2 to 2 hours, over low heat, until steak is tender.
Serve over macaroni.
Place steak on foil.
Put over steak the sliced onion, Worcestershire sauce, powdered beef bouillon and 1/4 to 1/2 cup sweet vermouth.
Close foil around steak, folding the ends so the liquid won't escape.
Roast in slow oven (300\u00b0) for 4 1/2 hours.
Mix salt, pepper and flour, pounding this into chuck steak. Brown steak in fat.
Slice onion over steak.
Add green pepper and 1 1/2 cups tomato juice.
Cook slowly for approximately 2 hours. Twenty minutes before steak is done, add mushrooms.
Serves 5.
Place sliced onions in bottom of oblong baking pan.
Put steak in pan and pour sauce over steak.
Bake in a 350\u00b0 oven until almost done.
Add potatoes and carrots.
Bake until vegetables are tender.
Heat oven to 350\u00b0.
Trim fat from steak.
Place in a shallow glass baking dish with plenty of space around meat.
In a bowl, mix the rest of the ingredients.
Spread over steak.
Bake uncovered for 45 minutes to one hour, until steak is tender.
Slice at an angle and serve with tomato sauce from pan.
This tastes great with roasted potatoes.
Place foil in roasting pan, enough to wrap over steak, potatoes and carrots.
Place steak in pan.
Combine soups and pour over steak.
Add potatoes and carrots; wrap.
Bake at 450\u00b0 for 1 hour.
Score fat edges of meat.
Place in shallow dish.
Combine remaining ingredients.
Pour over steak.
Let stand 3 hours at room temperature or 6 hours in refrigerator, turning steak several times.
Remove steak from marinade.
With paper towels, remove excess moisture.
Cook over hot coals about 12 minutes on each side for rare or 15 minutes on each side for medium.
Brush occasionally with the marinade.
Carve meat across grain in thin slices.
Makes 6 to 8 servings.
Five hours before serving, put steak in shallow baking pan. Combine all ingredients.
Brush steak with marinade sauce and refrigerate.
Turn occasionally and reapply sauce.
Place steak on oven rack 5-inches from heat.
Bake about 2 hours at 325\u00b0.
Pound flour into round or chuck steak.
Cut into serving pieces.
Brown; put into casserole and pour soup and water over meat.
Cover.
Bake at 300\u00b0 for 2 hours or until tender.
Water may be added if needed.
Preheat oven to 350\u00b0.
Trim excess fat from steak.
Place in shallow glass baking dish with plenty of space around meat.
Heat a frying pan; add oil; fry the steak a minute on both sides.
Add vinegar, add any salt, add the onions and let them fry a couple of minutes.
Add a little water (just enough to cover bottom of pan).
Add carrots, celery, garlic, and any salt and pepper.
Bring to a simmer; cover and cook for 45 minutes to 1-1/2 hours.
Only remove the cover to see if you need to add water.
Roll steak in flour.
In heavy kettle, add oil and brown both sides of steak.
Add tomato paste, water, onion soup mix, caraway seed and bay leaves.
Cook slowly until fork-tender.
Good in crock-pot.
Mix marinade ingredients. Add chuck steak or small roast, turning occasionally.
Grill over charcoal. Baste with marinade, if desired.
Lay chuck steak on foil and pour soup mix over.
Wrap tightly in foil.
Bake 1 1/2 to 2 hours.