t as little as possible and continue cutting until all dough
Roll steak in flour and fry real brown.
Take steak up and add flour
Batter and fry cube steak.
Mix mushrooms and French onion soup together in \"crock-pot\".
Turn on high heat.
Make regular gravy with grease left from frying cube steak.
Pour this gravy into \"crock-pot\" along with mushrooms and French onion.
Mix well. Drop pieces of cube steak into mixture and let it simmer for about 4 hours.
Makes some of the best steak and gravy a hungry man ever tasted.
Great for Golden Agers who have a hard time chewing up steak.
owder and black pepper.
Add cubed steak in flour mixture and coat
Cut round steak into serving size pieces and place in 5-quart crock-pot.\tPlace in layers with onion and season with salt and pepper.
Mix mushroom soup and milk in a bowl and spread evenly over top. Start crock-pot on high for about an hour, then turn to low for 7 to 8 hours.
Serve with mashed potatoes and a salad. This is delicious.\t(If you have a smaller crock-pot, just cut recipe in half.)
Pound flour, salt and pepper into both sides of round steak. Brown meat in greased skillet; add tomato soup and simmer slowly over moderate heat until savory and tender.
Remove meat and cut into desired portions.
Cook egg noodles as directed and drain. Saute egg noodles in steak gravy.
Pour into large platter and top with Swiss steak and parsley.
Cut 1 1/2 pounds tenderized round steak into small pieces. Season and flour. Brown a small amount of water. When all are browned, cover steak with water and simmer 45 minutes to 1 hour. While steak is simmering, grate 1 1/2 cups Velveeta or American cheese. Stir cheese into steak and gravy. Simmer about 15 minutes more. Serve over rice or with mashed potatoes.
Cut meat into 4 pieces.
Trim fat.
Omit flouring and pounding meat.
Brown meat in hot oil.
In 3 1/2 to 4-quart crock-pot, place onion, celery and carrot. Sprinkle with thyme, tapioca, salt and pepper.
Pour undrained tomatoes over vegetables.
Add meat. Cover, cook on low heat for 10 to 12 hours.
Serve with hot rice or noodles.
Serves 4.
Mix together mashed potatoes with corn, peas, butter, salt and pepper.
Saute meat in oil until browned.
Remove steak and add flour to the oil. Make a light brown roux.
Add beef broth and simmer for 5 minutes.
Place a mound of potatoes on the plate, cover with steak and gravy.
Pour oil in Dutch oven.
Add steak and brown on both sides. Turn down on low heat.
Cover.
Cook for 1 hour until tender. Check during cooking and keep water enough to cover meat while cooking.
Use your favorite steak sauce, ketchup or barbecue sauce to make a thin gravy.
Cook rice to serve steak over.
Cut steak into bite-size pieces.
Brown in skillet with onion and green peppers in small amount of oil.
Mix soup and milk in crock-pot.
Add gravy and bouillon.
Stir in meat, onion and green peppers.
Cook 8 to 10 hours on low in crock-pot.
(The longer it cooks, the more tender the meat.)
Cook noodles according to directions.
Drain.
Spoon steak and gravy oven noodles.
Serve.
Cut steak into serving pieces.
Add salt and pepper to flour; mix well.
Dredge steak in flour.
Heat oil and brown meat on both sides.
Add remaining flour mixture to oil in pan, stirring well to form paste.
Brown, then add hot water and chopped onion. Bring to boil.
Add browned steak and simmer for 1/2 hour or until steak is tender.
Serve over mashed potatoes or cooked rice.
Salt and pepper the steak to your liking, then dredge in the flour.
Fry steak until brown and place in crock pot.
Add water, soup, and gravy mix.
Cover and cook on low 6 to 8 hours.
Serve with mashed potatoes or rice.
salt and pepper together.
Pound this mixture into the Swiss steak on
Roll steak in flour and salt and pepper.
Brown in Crisco oil. Remove from pan and place in Dutch oven.
Add a little more flour to grease in frying pan like you are going to make gravy.
Add water and Kitchen Bouquet.
Pour over steak and bake 3 hours at 350\u00b0, covered.
Cook steak in a little shortening until brown.
Sprinkle with Worcestershire sauce over steak while cooking.
Remove from pan. Add 2 tablespoons shortening and flour . Stir until brown on medium heat.
Add brown gravy mix.
Stir in water, then milk.
I use a whisk to prevent lumps.
Cook until thickened.
Pour into bowl over steak and add salt and pepper to taste.
Spread butter in center of a 20-inch piece of heavy-duty foil.
Cut Swiss steak into serving pieces.
Arrange on foil, slightly overlapping each piece.
Sprinkle with onion soup mix, mushrooms, green pepper, tomatoes, salt and pepper. Mix juice, A.1. sauce and cornstarch.
Pour over Swiss Steak. Wrap foil over and double fold edges to seal tightly. Place in baking pan.
Salt and pepper each portion of cubed steak.
Coat with flour. Heat oil in heavy skillet. Add steak and cook until juices run clear, turning as needed to brown evenly.
Remove from oil. Stir in 2 to 3 tablespoons additional flour.
Stir and cook until flour is no longer white. Add water and mushroom steak sauce, stirring to mix.
Add steak to gravy. Reduce heat to low and cover pan. Cook until steak is tender.
Unfold steak and pound between sheets of waxed
Mix dry ingredients together. Roll steak in this flour mixture. Fry in 1/2 cup oil on medium-high until medium brown. Remove steak and set aside. Saute onions in the excess oil. Remove and set aside with steak. Add enough flour to drippings to make a paste. Stir constantly on medium-high heat. Add 1/2 cup milk and about 1 1/2 cups water. Cook until thick. Pour gravy in crock-pot with steak and cook on high about 4 hours.