Sprinkle meat tenderizer on both sides of steak.Refrigerate for 30 minutes.
Season steak with all other ingredients.Refrigerate steak for 1 hour.
Turn broiler below oven on by setting the temperature to about 425-450 degrees. Place steak on boiler tray away from flames,and broil until desired wellness.
Coat steak in flour.
Brown the steak.
Put in crock-pot. Cover crock-pot with a piece of foil between lid.
Cook on low for 2 hours.
Prepare gravy and serve over steak.
If using store bought restaurant style chips*, place them in an
Brown steak on both sides in shortening just until brown (not done).
Place meat in casserole dish.
Cover the steak with water. Take grease used in browning steak and add salt, pepper and flour.
Let flour get dark with heating.
Pour this mixture into steak and water.
Cover with tinfoil.
Cool 1 hour at 350\u00b0 or until tender.
Gravy will thicken with cooking.
s the closest recipe I've found to the Restaurant-Style Mexican Boracho
o manually and dredge the steak in flour. Then pour flour
Place a little grease in frying pan; add a steak.
Let fry until brown on both sides, about 15 minutes.
Fill another pan with water and bring to boil.
Take steak out of frying pan and place in water.
Cook in water until you break one open and it's not red in center.
Take steak out of water and replace back in frying pan. Steak gravy recipe follows.
reate a dry, non-sticky restaurant style rice.
Drain rice, making
Mix together biscuit mix and cheese. Add enough water to mix well (little less than 1 cup).
Drop by teaspoon onto greased sheet.
Top with butter and sprinkle with \"Restaurant Style Garlic Bread Sprinkle.\"
Bake at 400\u00b0 for 7 to 9 minutes.
Add all the ingredients to broth.
Bring to a boil.
Simmer for 1 hour.
This is good served with the restaurant style Tostitos.
Salt and pepper steak; roll in flour until well coated.
In deep frying pan, fry steak on medium heat in salad oil until browned on all sides.
Remove steak to side dish.
Pour off oil, leaving crumbs in bottom of frypan.
Reduce heat; stir in onion into crumbs and cook until almost done.
Add soup and water, stirring until mixture is smooth.
Return steak to mixture.
Cover and cook slowly 20 to 25 minutes on low heat, stirring occasionally.
Use gravy over rice, noodles or creamed potatoes. Serves 4 to 6.
Preheat oven to 350 degrees F (175 degrees C).
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.
Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Mix enough flour, salt and pepper to coat steak.
Roll steak in flour mixture.
Brown quickly in hot oil.
Place steaks in crock-pot.
Stir left over seasoned flour into hot grease.
Brown about a minute.
Then add soup, water and teaspoon of Kitchen Bouquet.
Heat until hot, bubbly and slightly thickened.
Pour over steaks and cook on low setting for 5 to 6 hours.
Serve over rice or creamed potatoes.
Roll steak in flour and brown on both sides in skillet.
Put steak and onions in crock-pot.
Mix cream of mushroom soup and water and pour in skillet steak was browned in.
Bring to a boil and pour over steak and onion in crock-pot.
Cook 2 to 3 hours. I cook mine overnight on low.
Salt and pepper each portion of cubed steak.
Coat with flour. Heat oil in heavy skillet. Add steak and cook until juices run clear, turning as needed to brown evenly.
Remove from oil. Stir in 2 to 3 tablespoons additional flour.
Stir and cook until flour is no longer white. Add water and mushroom steak sauce, stirring to mix.
Add steak to gravy. Reduce heat to low and cover pan. Cook until steak is tender.
Soak steak in Italian dressing several hours in refrigerator.
Cut steak in 2 pieces.
Combine flour, salt, and pepper.
Pound into steak with meat pounder.
In skillet, brown steak in oil; drain.
Top steak with green pepper, onion, mushrooms, and combined tomato sauce, water, and spices.
Cover and simmer 45 minutes or until veggies are tender.
Top with cheese and continue cooking until cheese melts.
Serve over hot cooked noodles.
Cut any large pieces of steak into roughly 4-inch-wide
Cut steak into small pieces; roll in flour, salt, pepper and meat tenderizer.
Brown steak in skillet with oil.
Slice onion over steak.
Turn heat down; pour gravy over steak.
Cover and simmer for 5 minutes, or until steak is tender.
Onion may be omitted.
Trim excess fat from the steak.
Combine seasoning and lightly rub both sides of steak with spice mixture.
Spray meat generously on both sides with nonstick cooking spray.
Cover and refrigerate overnight.
Spray unheated grill rack with nonstick cooking spray. Place steak on grill and cook 5 minutes on each side for medium or until desired doneness.
Coat steak with flour.
Add salt and pepper.
Fry until brown on both sides.
Remove steak from pan.
Add onion to pan and saute until tender.
Stir in 1 tablespoon flour and let brown.
Add milk and water.
Return steak to pan.
Cover and let simmer for 30 to 45 minutes.