eel oven-safe frying pan.
Lightly salt and pepper the steak
Rinse steak (rub down with mixture of softened margarine, salt, pepper and garlic salt); broil in oven until cooked the way you like it.
While steak is in oven, fry bacon until crisp.
Cool and crumble into small pieces.
Set aside in small bowl.
Melt Velveeta in microwave or in double boiler.
When steak is done, ladle cheese over steak; crumble bacon on top of cheese and garnish with onion slices or cooked onion.
Put cream of mushroom soup and water in a 5-quart Dutch oven. In large skillet, put 1/4 cup oil.
Roll steak pieces in flour; brown quickly.
Drop in Dutch oven with soup and water.
Leave oil in frying pan.
Add 1/4 cup flour to pan and brown.
Add salt and pepper.
Add enough to make thin gravy.
Add this to Dutch oven; cover and simmer until meat is tender, about 1 1/2 hours.
Brown steak, after rolling in flour, in cooking oil.
Remove steak from pan and add tomatoes.
Stir to make a sauce and return steak to pan.
Cook in oven 1 hour at 350\u00b0.
Serve over rice.
Pound dry mustard, salt, pepper and flour into steak and brown in a little fat. Place tomatoes, brown sugar, Worcestershire sauce, onions and diced carrot in oven dish and pour over steak. Cover and bake at 350\u00b0 for 1 hour.
Dredge steak in flour. Brown well on both sides in hot fat. Place meat in 1 1/2-quart casserole.
Pour off excess fat. Scrape up brown drippings left in pan and add to meat.
Sprinkle onion, parsley, salt and pepper over all. Add tomato sauce. Cover and bake in oven at 350\u00b0 for 1 1/2 hours. Makes 4 generous servings.
Place in baking pan 2 pats of margarine, 1/2 envelope of onion soup, round steak, 2 pats of margarine on top of steak and 1/2 envelope onion soup.
Cover with tinfoil and bake 1 hour at 350\u00b0.
Lay ingredients in bottom of dish.
Put all cream stuff on top of steak.
Put
mushrooms
on last.
Put on top.
Stick in oven at 225\u00b0 for 4 hours.
Don't peek.
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.
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.
ecipe posting.
Roll cubed steak around in the seasoning mix until
Brown steak in Crisco oil; when you turn your steak, add butter.
Lay steak out.
Mix flour in drippings; brown real brown and add salt and pepper to taste.
Add water and stir continually until you get consistency you want.
Place steak back in gravy and let simmer on medium for 30 minutes.
Saute steak in 1/2 of the oil.
Brown meat well.
Remove from pan.
Put remaining oil in pan, lower heat and saute onions and garlic.
Put steak back in pan.
Add sugar, water and soy sauce. Lower heat to simmer, cover tightly and cook 1 hour.
Add mushrooms after about 45 minutes.
Brown steak strips in oil.
Add some soy sauce.
While browning meat, cook Rice-A-Roni according to package directions. Mix meat and Rice-A-Roni.
Cook vegetables in hot oil to desired tenderness in a large pan or wok.
Put vegetables over rice and steak mixture.
Top with Chinese noodles.
Brown steak strips in olive oil, soy sauce, ginger and garlic until tender.
Add 3/4 cup water to mixture.
Cook on medium to low flame for about 35 minutes.
Add onions, celery and parsley. Cook for ten minutes on low to medium flame.
Add cornstarch to remaining 1/4 cup water.
Stir into skillet and heat until thickened.
Serve over cooked rice.
Stir
flour into strips of meat.
Add soy sauce and let set for 1/2 hour.
Saute onions and bell peppers in 1/4 stick margarine.
Brown
steak
in 1/4 stick margarine; stir to keep from
burning.
Add
peppers,
onions,
salt and pepper.
Cook rice
in
water.
When done, stir rice into meat mixture.
Add more soy sauce to desired taste.
Mix salt, pepper and paprika with flour.
Dip steak pieces in seasoned flour, then in egg and water beaten together.
Dip again in flour.
Brown on both sides in hot fat.
Cover; cook slowly 20 or 30 minutes.
Brown steak strips in hot Wesson oil, add bouillon, peppers, onion, celery and cornstarch, soy sauce, salt and pepper to taste. Cook over low heat in covered fry pan for 45 minutes.
In large deep skillet, brown steak strips in vegetable oil over medium heat 3 minutes.
Add onion and garlic; stir-fry 3 to 4 minutes.
Add soy sauce, tomato sauce, stewed tomatoes and sugar. Heat to boiling, stirring often to dissolve sugar.
Add green pepper strips and celery and heat through.
Mix cornstarch with sherry until smooth.
Add to skillet; bring back to a low boil, stirring until sauce is thickened and translucent.
Stir in mushrooms.
Serve over rice.
Combine flour, paprika, salt, fat, onions, water and sour cream.
Roll steak cubes in flour mix; brown in fat and add chopped onions.
Add water and mix well.
Gradually add sour cream.
Cover and simmer for 1 hour.
Serve with rice or noodles.