Cut steak across the grain into thin
Remove fat from meat and brown.
Cut into bite size pieces. Add mushrooms and gravy.
Cook noodles and drain.
Serve steak and gravy over noodles.
ogether in a bowl; add steak. Pour cream cheese mixture into
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.
f required.
PREPARE THE STEAK:
Take the finely sliced
Salt and brown steak pieces on both sides, set aside.
Add onions, cook until tender.
Stir in broth, soy sauce and garlic. Cover and simmer 10 minutes till meat is tender.
Add green peppers, cook 5 minutes.
ree to use your own recipe or store bought, we just
Partially freeze steak and slice diagonally across grain into 3\" strips. (When we first made this recipe we only had hamburger in the house. We later made it with steak and found we preferred it with hamburger.)
Cook mushrooms, onion and garlic over medium-high heat until browned, stirring frequently. Add flour and next four ingredients, stirring well. Bring to a boil; reduce simmer 15 minutes, stirring occasionally.
Stir in sour cream; cook until heated throughly (do not boil.) Serve over warm angelhair pasta and garnish with parsley.
minutes.
Add round steak, paprika, salt, pepper. Cook until
Salisbury Steak.
In a large bowl
Boil venison on high until foam comes to the top of kettle. Skim off foam and boil on medium-low for almost 1 hour.
Drain and rinse lightly.
Cut up and fry in butter flavored Crisco and onion.
Stir in mushrooms, steak sauce (undiluted) and Worcestershire sauce.
Season with Mrs.
Dash no salt.
Stir in stroganoff mix.
Mix it according to directions on packet.
Add sour cream.
Simmer until heated through.
Add cooked noodles.
Cut steak into 1/4-inch strips.
Coat with salt and pepper. Drop into bottom of slow cooker with onion.
Mix garlic salt, Worcestershire sauce, bouillon and catsup.
Pour over meat.
Cover and cook on low for 6 to 8 hours or until tender.
Turn control to high.
Add mushrooms.
Dissolve flour in small amount of water. Add to meat mixture, stirring, until blended.
Cook on high for 15 minutes or until slightly thickened.
Stir in sour cream; turn off heat.
Serve over rice or noodles.
Makes 5 to 6 servings.
owls and top with beef stroganoff. Sprinkle with chives and serve
erving bowls. Top with the stroganoff and sprinkle with parsley to
eated through.
Serve beef stroganoff with rice. Sprinkle with chives
Cook steak strips in 1/4 cup margarine in 10-inch skillet over medium heat, stirring occasionally, until light brown.
Sprinkle steak with salt, thyme and pepper.
Stir in mushrooms, onion and water.
Heat to boiling; reduce heat.
Cover and simmer until steak is tender, about 20 minutes.
Cook noodles as directed on package.
Mix soup and milk; stir into steak mixture.
Heat until soup is hot.
Drain noodles; toss with 1 tablespoon butter and poppy seed.
Serve Stroganoff over noodles.
Makes 4 servings.
Cut round steak into narrow 2-inch strips.
Slice onion and then cut slices in half.
Brown round steak and onion with garlic. When browned, add just enough water to cover meat (approximately 1 1/2 to 2 cups).
Cover and simmer for 2 hours, checking occasionally to make sure it has enough water.
Add cream of mushroom soup and stir until smooth.
Add sour cream and again stir until smooth.
Serve over cooked egg noodles.
If desired, you may add a large can of sliced mushrooms to the stroganoff.
Partially freeze steak; slice diagonally across grain into
Cut steak diagonally across the grain into 1/4-inch thick slices. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and black pepper into a 3-quart slow cooker; stir well.
Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add to slow cooker; stir well. Cover with the lid; cook on High for 1 hour. Reduce heat to Low and cook until steak is tender, 7 to 8 hours.
Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in sour cream. Serve over noodles.
Trim all excess fat from steak and cut into 3-inch strips, about 1/2-inch wide.
Combine 1/2 cup flour, the salt, pepper and dry mustard.
Toss with steak strips to coat thoroughly.
Place coated steak in crock-pot.
Stir in onion rings and mushrooms. Add beef broth.
Stir well.
Cover and cook on low setting for 8 to 10 hours.
Before serving, combine sour cream with 1/4 cup flour.
Stir into crock-pot.
Serve stroganoff over noodles. Garnish with parsley.
Serves 8.