Crockpot Smothered Steak

Ingredients:
2 lb. round steak, cut in strips
1 tsp. pepper
1 green and one red bell pepper, sliced
1 (1 lb.) can tomatoes
3 tbsp. soy sauce
1/3 c. flour
1/2 tsp salt if you like
1 lg. onion, sliced
2 (4 oz.) cans mushrooms, drained
Extra flour to brown steak strips in

Dredge steak strips in flour and brown in skillet in oil.
Put steak strips, additional flour, salt and pepper in crockpot. Stir
well to coat steak. Add remaining ingredients. Cover and cook on low 8
hours high for 4 hours). Serve with rice.

Steak Recipes

Thanksgiving Recipes

Smothered Round Steak

2 lb ground steak
2 tsp salt
1/2 tsp ground black pepper
1 tsp ground red pepper
1 tsp ground white pepper
1 x all purpose flour, dredging
1/2 cup vegetable oil
3 ea medium onions, chopped
2 ea bell peppers, chopped
1 ea celery rib, chopped
1 cup beef stock or water

Sauteed all the ingredients, then cooked with a little liquid over a low heat for a long time
Season the roast with one half of the salt and peppers. Dust with flour on all sides
Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides
Remove the meat and pour off all but 1 tsp of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water
Stir well and reduce the heat to the lowest possible point
Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes
Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly, let tenderness be your guide

Mushroom Minute Steaks

6 beef cube steaks, about 2 pounds
1/2 t. salt
1/4 t. lemon pepper
1/2 cup dry white or red wine
1 medium green pepper, chopped, about 1 cup
1 small onion, chopped (about 1/4 cup)
2 cans sliced mushrooms, undrained (4 oz each)

Sprinkle beef steaks with salt and lemon pepper.
Cook a few steaks at a time in large skillet over medium heat
until brown, 5 to 10 minutes on each side.
Return steaks to skillet Add wine, green pepper, onion and mushrooms.
Heat over low heat until mushrooms are hot, about 5 minutes. Serves 6
Source unknown

Steak Pizzaiola

Yield: 4 servings

2 tsp olive oil
1 lb flank steak
1 small onion, chopped
3 garlic cloves, minced
1 cup canned plum tomatoes, coarsely chopped
1 Tbsp minced fresh oregano (1 tsp dried)
2 tsp balsamic vinegar
1/4 cup black olives, pitted and halved
1 tsp sugar
Salt and pepper to taste

Heat the olive oil in a large skillet over medium-high heat.
Add the flank steak and cook for 5-6 minutes per side for
medium rare, longer if desired. Remove the steak from the
skillet and keep warm.

Add the onion and garlic to the pan drippings and saute for
3 minutes. Add the tomatoes and oregano and bring to a boil.
Lower the heat and simmer for 5 minutes. Add the vinegar and
olives and simmer for 3 minutes. Add the sugar and cook for
1 minute. Season with salt and pepper. Serve the steak with the
sauce.

Nutritional Information Per Serving (4 ounces):
Calories: 208, Fat: 9 g, Cholesterol: 39 mg, Sodium: 210 mg,
Carbohydrate: 8 g, Dietary Fiber: 1 g, Sugars: 5 g, Protein: 23 g

Diabetic Exchanges: 1 Vegetable, 3 Lean Meat

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Low Fat Pepper Steak

Servings: 4

Cooking spray
3 Pounds Boneless top round steak
Thinly sliced
1-1/2 Large Bell pepper thinly sliced
2/3 Cup Water
1 Teaspoon Beef boullion
2 Tablespoons Teriyaki sauce
1 Medium Garlic clove
1 Tablespoon Plus 1 t cornstarch
1-1/2 Medium Tomato thinly sliced
2 Cups Hot cooked rice
1 Medium Onion, thinly sliced

Spray skillet with cooking spray. Saute beef and remove.
Saute onion and garlic in skillet until tender.
Add pepper and a small amount of water to onion and garlic;
cover and cook on low until tender.
Sprinkle with boullion granules and add teriyaki sauce
and 2/3 c water.

In a measuring cup, make a paste with the 1/4 cup hot water and corn starch.
Pour into the skillet and cook for a few minutes until thick.
Add tomato and cook until tender.

Serve over hot cooked rice.

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Scottish Steak Pie
1 1/2  lb. beef cubes or round steak, cubed
1/2 c. flour, seasoned with salt and
pepper
1 sm. onion, chopped
4-5 carrots, cut into 6-8 pieces
Pie crust, enough for 1 crust
1 tsp. Gravy Master or Kitchen Bouquet
Pressure cooker
Brown beef cubes dipped in flour in fry pan with the chopped onion. Place
beef, carrots and about 2 cups water in pressure cooker. Add Gravy Master. Cook
on high until cooker comes up to pressure, then reduce to medium and time for
10 minutes. Place beef & carrots in a deep dish pie plate and thicken the gravy
with flour mixed with a little cold water. Pour gravy over top of meat. Cover
with pie crust; cut vents with a sharp knife. Bake at 350 degrees for 1 hour. 

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Low Fat Recipes

Salisbury Steak with Mushroom Gravy

Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 4 2lbs. lean ground beef
1/2cup finely chopped onion
1/2cup saltine cracker crumbs
2egg whites, slightly beaten
4Tbsp. milk
1Tbsp. prepared horseradish
1/4tsp. salt
1/8tsp. pepper
1jar (12 ounces) brown beef gravy
4ounces mushrooms, sliced
2Tbsp. water

   In medium bowl, combine ground beef, onion, cracker crumbs, egg white,
milk, horseradish, salt and pepper. Mix lightly but thoroughly. Shape into 4 oval
1/2-inch thick patties.
 Heat large nonstick skillet over medium heat until hot. Place beef patties
in skillet. Cook 7-8 minutes, turning once or until centers are no longer pink
and juices run clear. Center of patty should register 160ºF on an instant read
meat thermometer. Remove from skillet and keep warm.
 In same skillet, combine gravy, mushrooms, and water. Cook over medium heat
3-5 minutes or until mushrooms are tender.
 Serve gravy over Salisbury Steak and mashed potatoes if desired.

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CrockPot Recipes

Black Angus New York Steak With Mesa Sauce 

Ingredients
For coating steak:
4 New York strip steaks (10 oz each)
olive oil
salt and pepper 

Mesa Steak Sauce:
1 cup  ketchup
2 tbsp freshly grated horseradish
1 tbsp  honey
1 tbsp  maple syrup
1 tbsp  ancho chile powder
1 tbsp  dijon mustard
salt and pepper to taste 

Salad:
3 tbsp  balsamic vinegar
1 tsp  dijon mustard
3 tbsp  olive oil
salt and pepper to taste
2 cups  watercress
2 tomatoes, sliced into 1/2 inch
1/2 cup  crumbled blue cheese 

Sauce:
Combine all ingredients for sauce in medium size bowl.
Whisk and season with salt and pepper.
Salad:
Whisk together vinegar and mustard in small bowl.
Slowly whisk oil and season.
Serve sauce over medium rare steaks.
Toss dressing over salad just before serving and serve on the side.
Steak:
Preheat griil pan over heat until smoking.
Brush steaks with oil and salt and pepper.
Grill 4-5 minutes each side, reduce heat once first side is brown.
Serve with a Salad and fries!!

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