Heat oven to 325.
Cut beef steak lengthwise in half and then crosswise into 1/4\" strips; set aside.
Shake flour in oven bag.
(Leave excess flour in bag).
Place sauce ingredients and onion in bag.
Squeeze bag to mix well, blending in flour.
Place beef in bag, turning to coat.
Place bag in 13 x 9\" pan, arranging ingredients in even layer.
Close bag with nylon tie.
Cut 6 1/2-inch slits in top.
Bake 45-50 minutes or until beef is tender.
Serve beef in rolls.
Begin by cutting the beef steak into strips, 3-inch long
Cook pasta in boiling water according to packet instructions. Drain and keep warm.
Heat olive oil in a large frying pan over medium heat. Add steaks and cook for five minutes each side or until browned. Remove from pan.
Add vegetables. Cook for 3 minutes. Remove from pan and mix with pasta.
Combine French Style Beef Steak Cooking Sauce with 1 1/2 cups of water. Bring to the boil.
Return steaks to pan, simmer for 1 minute.
Serve with pasta and vegetable mix. Garnish with parsley.
hree minutes.
Note: As Steak Tartar is uncooked dish, choice
Pound steak until flattened.
Mix bread crumbs, Provolone cheese, pine nuts and garlic.
Spread evenly over 1/2 of round steak.
Flip other half over bread crumb mixture.
Place in nonstick baking dish.
Top with stewed tomatoes.
Sprinkle Parmesan cheese and reserved bread crumbs over steak.
Drizzle with olive oil and lemon juice.
Bake at 375\u00b0 for 30 to 35 minutes.
Serves 6.
Approximate preparation time, 15 minutes. Cooking time, 35 minutes.
br>Spray both sides of steak.
Generously spray skillet with
Mix flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle 1 side of beef steak with half of the flour mixture; pound in.
Turn beef and pound in remaining flour mixture.
Cut beef into 4 or 5 serving pieces.
Heat shortening in a 10-inch skillet until melted.
Cook beef over medium heat until brown, about 15 minutes.
Mix tomatoes (with liquid) and remaining ingredients; pour on beef.
Heat to boiling.
Reduce heat; cover and simmer until beef is tender, about 45 minutes.
Makes 4 or 5 servings.
Mix flour, salt and pepper. Sprinkle 1 side of beef steak with half of the flour mixture. Pound in. Turn beef and pound in remaining flour mixture.
Stack beef steaks; cut lengthwise in half
Cut a 3/4-inch round steak into serving size pieces.
Dredge meat into flour, salt and pepper mixture.
Pound flour into meat with a meat mallet.
In an iron Dutch oven, brown meat on both sides in hot oil.
Drain fat and add tomatoes and vegetables. Bring to a boil on top of stove with a lid.
Transfer to a 350\u00b0 oven for 1 hour and 15 minutes.
Serve over a bed or rice.
Rub steak with flour to coat generously.
Brown in oil in a large heavy skillet.
Remove steak; set aside.
Saute onion and celery until tender in same skillet.
Stir in remaining ingredients and return steak to skillet and cover.
Simmer 2 hours or until meat is tender.
Remove meat from gravy.
Let gravy stand in pan about a minute or until grease rises to top.
Skim off grease. Heat gravy again to boiling.
Slice steak.
Serve with hot gravy and creamed potatoes.
Cut beef across the grain into thin strips, 1/8-inch thick. Combine soy sauce, garlic and ginger.
Add beef and set aside while preparing vegetables.
Heat oil in large skillet or wok. Add beef and toss over high heat until browned and tender.
Add vegetables and toss for about 10 minutes.
Vegetables should be tender but still crisp.
Mix cornstarch with water.
Add to pan and stir until thickened.
Add tomatoes and heat through.
Cut steak into thin strips. Dredge in flour, salt and pepper. Brown in fat. Add mushrooms, onion and garlic. Stir in broth. Cook, covered, for 1 hour. Add sour cream and heat. (Do not boil.) Serve over 3 cups cooked rice.
nd shake to mix. Add beef cubes to the bag, seal
Take your round deer steak and cut into strips.
Add your 1/2 cup of Dale's steak seasoning and the Montreal steak seasoning (sprinkle to your liking).
Let marinate for at least 2 hours. Then melt your butter or margarine and simmer strips with bell pepper and onion for about 1 hour.
(Cover your skillet.)
n small bowl.
Place beef steak and 1/3 cup marinade
Marinate the beef slices with the steak sauce, ginger and garlic pastes,
Cut beef into 1/8-inch slices.<
Cut beef steak across grain into thin 1/
Cut the beef steak into thin strips and coat with mixture of 1 tablespoon each cornstarch and soy sauce.
Cut onion, green and red bell peppers into chunks.
Heat 4 tablespoons oil in wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove beef from skillet.
Heat 2 tablespoons oil in same pan. Add vegetables and stir-fry 2 minutes.
Return the beef and add 6 tablespoons Black Bean Sauce and 4 tablespoons water.
Cook and stir until all are coated.