hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
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.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Season steak with salt and a good grinding of pepper. Melt 2 tbsp of the butter in a large heavy-bottomed skillet on high heat. When butter foams and starts to brown, add steak in batches; cook for 3 mins each side. Remove from pan and keep warm.
Add remaining 2 tbsp butter, Worcestershire sauce, garlic, parsley and chives. Swirl pan to mix sauce; simmer for a few seconds, adding a little more butter if you like.
Serve steaks with crispy potatoes and salad.
an over medium heat. Season steak then add to pan along
Heat a large frying pan on high and spray with oil. Sear steaks in batches, cooking 1 minute on each side, until browned and cooked to taste. Remove from pan and keep warm.
Deglaze the pan by adding the brandy and garlic over high heat. Stir in cream and Worcestershire sauce and season to taste. Simmer, stirring, 3-4 minutes until thickened slightly.
Return steaks to pan, turning to coat in sauce. Reheat gently 1 minute. Serve drizzled with sauce and sprinkled with parsley.
Stir in cream and Worcestershire sauce. Add mushroom mixture; cook and
eat is.
For the Sauce.
Melt butter in a
In a large skillet, saute steaks in butter for 2 minutes on each side or until meat reaches desired doneness.
Combine the grape juice, Worcestershire sauce and mustard; stir into cooking juices. Bring to a boil; cook for 1 minute. Remove steaks and keep warm.
Cook the sauce 1-2 minutes longer or until it reaches desired thickness. Season with salt and pepper. Serve sauce over the cube steaks.
Heat olive oil in a large frying pan over medium heat. Saute onion and garlic for 1 min. Remove from pan.
Increase heat to high. Sear steaks for 1 min per side. Remove from pan.
Deglaze pan with brandy and wine. Stir in sour cream and Worcestershire sauce. Season to taste. Simmer, stirring, for 2-3 mins, until thickened slightly.
Return onion and steaks to pan, turning to coat in sauce. Reheat gently for 1 min. Sprinkle with parsley and serve with potato wedges and salad.
Coat one side of steak with mustard.
Sprinkle with pepper. Roll steak to coat both sides with mustard.
Set aside.
In a large skillet, melt butter.
Cook shallots and garlic until soft.
Stir in mushrooms, steak sauce, 1 teaspoon mustard, capers and broth. Cook to reduce slightly.
Unroll steak.
Place in sauce and cook as desired, turning once.
Pour Irish Mist over all and ignite carefully.
When flame dies, serve immediately.
Serves 2.
ll outside fat off the steak. The steak should now weigh about
Lay each steak between 2 sheets of plastic
Combine margarine and Worcestershire sauce in a large nonstick skillet;
Trim fat from steak and cut into moderate size pieces.
Melt the butter over low heat and saute the garlic.
Coat the steak pieces with Worcestershire sauce and place in the frying pan.
Add the lemon juice and pepper.
Turn when brown, then simmer until done.
an juices.
whilst the steak is cooking saute onions and
ny gristle.
Cut each steak into quarters. Place the steaks
lame is extinguished.
Remove steak from pan to a heated
Combine oleo and Worcestershire sauce in a large skillet. Place
Pound meat to 1/2-inch thickness.
Mix crushed garlic with oil and salt.
Rub into steak; cover and let stand for at least 1 hour. Seal steak in buttered pan; turn and smear sealed side with mustard.
Reduce heat when both sides are sealed.
Remove meat; add wine and sauces to pan and bring to a boil.
Reduce heat and stir in cream; do not boil.
Serve over steak.