Melt 1 tablespoon butter in heavy medium saucepan over medium-
Cut meat into 4 pieces.
Trim fat.
Pound and brown in skillet.
Transfer meat to an 8 x 8 x 2-inch baking dish.
In same skillet, combine undrained tomatoes, onion, celery, carrot and thyme.
Bring to boiling, scraping up any browned bits in pan. Pour over meat.
Cover and bake at 350\u00b0 1 hour or until tender. Serve over hot rice or noodles.
Serves 4.
Cook& stir mushrooms, onion, garlic, salt, lemon juice& Worcestershire sauce in 1/4 cup butter until mushrooms are tender.
Stir in parsley; keep sauce warm.
Melt 2 Tbsp.
Butter in skillet; turning once, cook tenderloin slices over medium-high heat to medium doneness, about 3 to 4 minutes on each side.
Serve with mushroom-butter sauce.
Use a skillet just big enough to fit the steak in one layer.<
eat until hot. Sprinkle salt in skillet.
Place steaks over salt
Cut the steak into one-inch strips and place in skillet.
Pour a
Cut steak into serving portions.
Coat with four.
Brown on both sides in shortening in skillet.
Place in crock pot. Sprinkle onion over steak.
Add soup and water to pan drippings in skillet; mix well.
Pour over steak.
Cook on low for 6 hours or until steak is tender.
cup dressing over steak and seal in a Ziploc bag. Refrigerate
nto both sides of the steak.
Cover and refrigerate for
Cut steak into serving portions.
Coat with flour.
Brown on both sides in shortening in a skillet.
Place in a crock-pot. Sprinkle onion over steak.
Add soup and water to pan drippings in skillet; mix well.
Pour over steak.
Cook on low for 6 hours or until tender.
Yield:
4 servings.
Brown steak in skillet of hot oil (after rolling in seasoned flour).
After just browned, remove from skillet.
Make a thickening gravy with oil and leftover flour.
Pour in milk until thin.
Replace meat in skillet and simmer until gravy thickens. Serve with homemade biscuits!
Place steak in oven ready pan.
Spread A.1. steak sauce over all.
Sprinkle dry soup mix over steak.
Spread mushroom soup on top of all; cover tightly with cover or foil.
Let bake for 1 1/2 hours or until tender.
This makes its own gravy.
Brown and delicious.
Enjoy.
Makes 4 servings.
Cook steaks in skillet sprinkled with salt until brown. Combine peppercorns, water and steak sauce in hot skillet.
Cook over medium heat, loosening browned food particles.
Stir in whipping cream and black pepper.
Bring to boil; reduce heat and simmer 3 to 4 minutes to slightly thicken.
Add steak.
Simmer 5 minutes or until desired degree of doneness.
Stir occasionally.
Roll steak pieces in flour.
Brown steak in skillet.
Combine all other ingredients.
Pour over browned steak.
Let simmer for 2 1/2 hours, stirring occasionally.
When steak is done, you also have your gravy for potatoes.
Brown steak cubes, pepper and onion in a skillet.
Melt Velveeta and Ro-Tel tomatoes in a pan over medium heat.
(For a milder cheese sauce, use less Ro-Tel.)
When cheese is melted, add to steak in skillet, then pour in your uncooked Minute rice. Simmer over low heat until rice is cooked, stirring occasionally. Serves 4.
Cut steak into 2
1/2 to 3 inch pieces.
Heat shortening in large skillet.
Coat steak with flour, salt and pepper.
Brown steak in shortening over medium heat (about 10-15 minutes).
Cut peppers and onions into large rings.
Layer meat, peppers, and onions in crock pot.
Cover with tomatoes and tomato juice.
Cook on low heat for 3 to 4 hours.
Serve over cooked rice.
Brown steak in skillet and layer in large baking dish.
Saut pepper and onion rings in same skillet until just limp and layer over steak.
Pour spaghetti sauce over steak and vegetables.
Cover with tin foil.
Bake about 45 minutes on 350 degrees.
Remove from oven.
Remove foil.
Sprinkle cheeses over top and return to oven until it melts.
Serve over noodles or spaghetti.
Blend flour and spices.
Dip steak strips in flour; dip in egg mixture and flour mixture again.
Lightly brown steak in skillet on medium heat.
Place browned steak in 9 x 13-inch pan.
Cook onions in remaining oil until clear.
Set onions over steak; add 1/2 cup water.
Tightly seal with foil.
Bake at 350\u00b0 for 2 hours. Don't peek, the onions and steam make the steak fork-tender. Leftover steak make great sandwiches.
Set out electric skillet with tight lid.
Tenderize meat with meat hammer.
Mix flour, Accent, salt and pepper.
Dip meat in flour mixture.
Heat margarine in skillet, add steak and brown evenly on both sides.
Add beef broth, water and bay leaf to meat. Cover and simmer 1 1/4 hours, (may have to add more water).
Remove meat to warm platter.
Pour vegetable soup and catsup into skillet and heat thoroughly and pour sauce over meat.
Remove bay leaf. Serves 6.
Sprinkle both sides of steak generously with lemon-pepper. Let dry marinate and come to room temperature.
Heat heavy iron skillet on almost high heat.
Drop steak in skillet.
It will stick and smoke.
Press gently against side of steak with spatula until it comes loose.
Turn and repeat.
The steak will be sealed on the outside and juicy on the inside.