Ingredients
2 lb. round steak, cut in cut in strips 1 tsp. salt
1/4 tsp. black pepper 1/2 cup flour
3 tbs. margarine 2 onions, sliced
1 cup water 1 clove garlic, minced
1 bay leaf 2 tbs. parsley, finely chopped
Preparation
Cut round steak into strips. Combine salt, pepper, & flour. Coat
steak strips with flour mixture. Pound flour into meat. Place
margarine in heavy skillet, add sliced onion & minced garlic. Cook
until tender. Remove & set aside. Add a little more margarine to
skillet & brown meat on both sides over medium heat. Add water, bay
leaf, & parsley. Place sautéed onions on top of steak. Cover
tightly, cooking slowly for 1-1 1/2 hours or until meat is tender. More
water may be added if necessary. Stir occasionally to prevent
sticking.
Chicken Fried Steak And Gravy
Ingredients:
--------- STEAK ---------
4 lb Round Steak; 1/2-inch Thick
1 c Milk
1 c Flour; unbleached
1/4 ts Black Pepper
1/4 ts Salt
Milk
--------- GRAVY ---------
4 tb :Fat
4 tb Flour; unbleached
1 qt Milk
Instructions:
Tenderize round steak.
Dip in milk & then flour, salt & pepper to taste.
Fry in deep fat at approcimately 375 Degrees F.
until golden brown.
After steak is done, pour off fat leaving about 4 T in pan.
Add 4 T flour.
Stir until smooth.
Add 1 qt milk.
Stir & cook until thickened for steak gravy.
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TOMATOES SMOTHERED WITH BEEF STEAK
Cut the beef steak in convenient pieces for serving; season with salt
and pepper; roll in bread crumbs; put at once into a hot frying pan,
in which are two tablespoons of butter and drippings mixed; brown
quickly on both sides; pour over the steak two cups of boiling hot,
well - seasoned tomatoes; cover and cook in a hot oven until
thoroughly done.
Southern Fried Steak with Gravy
Submitted by Carol Bartell
1 to 1 1/2 pounds round steak, cut into square (pieces) individual
servings if possible
2 medium onions, sliced
1 tablespoon shortening, lard, or butter
2 tablespoon flour
2 cups hot water
1/2 teaspoon Kitchen Bouquet
1 teaspoon ketchup (optional)
salt, pepper, cayenne, to taste
Beat steaks with meat mallot or the edge of a plate to break down
tissues. Salt and pepper. Brown the steaks in the hot shortening and
then set aside to make the gravy. In the same hot fat, brown the
onions, adding more shortening if necessary. Blend in the flour and
add 2 cups hot water and season to taste with salt, pepper, and
cayenne. Add the steaks to the gravy; add the Kitchen Bouquet and Ketchup (optional). Cover pan and let simmer until tender.
If a tomato gravy is desired, add 1 cup tomato juice or canned
tomatoes along with some minced green bell pepper and 1 minced garlic
clover. The bell pepper and onion should be browned with the onion.
Serves 4
The Works Steak Burger
1 pound lean ground beef
1 1/2 teaspoon McCormick® Grill Mates® Montreal Steak Seasoning
2 tablespoons ketchup
4 slices bacon, crisp-cooked and crumbled
1/2 teaspoon McCormick® Dill Weed
1 medium onion, cut in 1/2-inch slices
4 slices American cheese
4 hamburger rolls
Lettuce
Tomato slices
1. In a bowl, mix together ground beef, Montreal Steak Seasoning,
ketchup, bacon and dill weed. Shape into four patties.
2. Brush onion slices with oil. Place patties and onion slices on
grill over medium heat. Grill 8-12 minutes or until burgers are well-
done (160°F internal temperature) and onion is tender, turning once.
3. Add cheese slices to each burger one minute before cooking is
completed. Place on hamburger rolls. Top with lettuce and tomato.
Philly Cheese Steak Crescent Pizza
Ingredients:
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
8 oz. thinly sliced cooked roast beef (from deli)
1 tablespoon purchased Italian salad dressing
4 to 6 oz. (1 to 1 1/2 cups) shredded mozzarella cheese
2 tablespoons olive or vegetable oil
1 cup coarsely chopped green bell pepper
1 cup coarsely chopped onions
1/2 teaspoon beef-flavor instant bouillon
Prep Time: 30 Minutes
Preparation Directions:
1. Heat oven to 375°F. Unroll dough in ungreased 13x9-inch pan. Press
over bottom and 1/2 inch up sides. Firmly press perforations to seal.
Wrap beef tightly in foil. Place both crescent dough and beef in
oven. Bake at 375°F. for 10 minutes or until crust is light golden
brown.
2. Arrange warm beef over partially baked crust. Brush with salad
dressing. Sprinkle with cheese. Return to oven; bake an additional 8
to 10 minutes or until edges of crust are golden brown and cheese is
melted.
3. Meanwhile, heat oil in medium skillet over medium heat until hot.
Add bell pepper, onions and bouillon; cook and stir 3 to 5 minutes or
until tender, stirring frequently. Spoon cooked vegetables over
melted cheese.
8 servings
Chili-Cheese Steaks
2 lb Top round steak, cut 1" Thick
3 tbsp. Flour
2 tsp. Salt
2 tsp. Chili powder
1/4 tsp.Pepper
1/4 cup Shortening
2 cup Chopped onions
1 can (16 oz) tomatoes
1 cup Shredded Cheddar cheese
--------- GARNISH ---------
Thin slices red and green
Bell peppers
Parsley
--------- GARNISH ---------
Preheat oven to 350 degrees.
In cup,combine flour,salt,chili powder and pepper.
Trim excess fat from top round steak.
Cut into 6 pieces.
Place on cutting board;sprinkle with some of the flour
mixture.
With meat mallet,pound flour mixture into meat.
Turn meat over and repeat on other side.
In 10" skillet over medium high heat, cooking meat in hot
shortening until well browned on both sides.
Remove to warm platter.
In meat drippings, cook chopped onions until browned.
Stir in remaining flour mixture.
Spoon onion and flour mixture into large, shallow
casserole.
Arrange browned steaks on top.
Add tomatoes and their liquid.
Cover and bake 1 1/2 hours or until meat is fork
tender.
Spoon off any fat drippings from casserole.
Sprinkle top of steaks with shredded cheese.
Heat 5 minutes or until cheese is melted.
Makes 6 servings.
Wild West Steak Sauce
1/2 cup barbecue sauce
1/2 cup steak sauce
1/2 cup ketchup
1 teaspoon Tabasco sauce
1/2 cup white onions, minced
Whisk together all ingredients in stainless steel bowl. Store in
Vine Ripened Tomato Le Caprese Salad
1 beefsteak tomato
3 oz fresh "buffalo" mozzarella
5 leaves fresh basil
Pinch of coarsely ground black pepper
1/4 tsp white wine vinegar
1 tsp extra virgin olive oil
Slice the tomato to about 1/4 inch thickness and arrange on plate.
Slice the mozzarella about the same width and layer it between the
tomatoes. Arrange the basil between the layers of cheese and tomato.
Season with pepper. Drizzle with olive oil and vinegar. Serves 1.
Stir Fried Beef
for 4 servings :
3/4 lb Round Steak
1/4 c Olive Oil
2 Cloves Garlic, pressed
1 Jalapeno, sliced
1 Red Bell Pepper, Sliced
2 Carrots, Julienned
1/2 Head Cauliflower, florets
1 Potato, julienned
1/2 lb Mushrooms, sliced
Coriander
Parsley
12 Flour Tortillas
Cut the steaks into 1/3 inch strips. Heat oil and garlic in wok or
wide frying pan until aromatic. Add the beef strips. Saute until
browned. Remove and keep warm. Add peppers, carrot, cauliflower and
potato. Saute until tender crisp (about 5 minutes). Add the mushrooms
and return the meat to the pan. Cook 2 minutes longer or until the
meat is heated through. Wrap the tortillas in foil and warm over
medium heat in a separate frying pan until warmed through. Spoon stir
fried meat and vegetables onto the tortillas, roll up and serve.
Kung Pao Beef
for 6 servings :
Beef:
1 1/2 pounds flank steak sliced diagonally into bite size pieces
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons peanut oil divided
1/2 cup peanuts skinless, roasted
10 whole red chili peppers dried
2 green onions cut in 1/2" pieces
2 cloves garlic minced
1/2 cup waterchestnuts diced
Sauce:
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil
Combine beef, salt, egg white, and cornstarch. Mix well by hand and
set aside. In a small bowl, blend all sauce ingredients. Set aside.
Add two tablespoons oil to heated wok and stir fry beef till it loses
its pink color. Remove to serving bowl. Add two more tablespoons oil
to same wok. Toss peanuts and chili peppers in the wok and stir fry
until peppers turn dark red. Remove from wok and add to beef. Lower
heat. If necessary, add more oil. Stir fry green onions and garlic
for several seconds. (Do not let garlic burn.) Return beef, peanuts
and peppers to wok and stir fry a few seconds to combine. Add water
chestnuts and combined sauce ingredients and stir fry till heated
through and thickened.
The Works Steak Burger
1 pound lean ground beef
1 1/2 teaspoon McCormick® Grill Mates® Montreal Steak Seasoning
2 tablespoons ketchup
4 slices bacon, crisp cooked and crumbled
1/2 teaspoon McCormick® Dill Weed
1 medium onion, cut in 1/2-inch slices
4 slices American cheese
4 hamburger rolls
Lettuce
Tomato slices
1. In a bowl, mix together ground beef, Montreal Steak Seasoning,
ketchup, bacon and dill weed. Shape into four patties.
2. Brush onion slices with oil. Place patties and onion slices on
grill over medium heat. Grill 8-12 minutes or until burgers are well-
done (160°F internal temperature) and onion is tender, turning once.
3. Add cheese slices to each burger one minute before cooking is
completed. Place on hamburger rolls. Top with lettuce and tomato.
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Salisbury Steak
2 pounds lean ground venison
1/2 pound fat ground pork
seasoning
cooking oil
2 cans (10 ounce) cream of mushroom soup
2 cans (10 ounce) sliced mushrooms (drained)
2 cups milk
Mix the venison and pork together and season to taste. Form into
thick patties. Heat the oil in a skillet and brown the patties on
both sides. Drain any fat from the pan. Mix the soup, mushrooms and
milk and pour over the patties. Cover and simmer gently for 1/2 hour.
This venison recipe will serve 4 to 6.
Cheese Steak Pizza
1 prepared pizza crust (12 inch)
1/2 cup Kraft Original Barbecue Sauce or pizza sauce
1 pkg. (6 oz.) Louis Rich Grilled Beef Steak Strips
2 cups Kraft Shredded Cheese
Sliced green pepper and onion
Spread pizza crust with barbecue sauce.
Top with beef steak strips, cheese, green pepper and onion.
Place on cookie sheet.
Bake at 450 F for 8 to 10 minutes or until cheese is melted.
Chicken Pizza: Prepare as directed, substituting 1 pkg.(6 oz.)
Louis Rich Grilled Chicken Breast Strips for Beef Steak Strips
Makes 8 servings
Easy Pepper Steak
Ingredients
2 lbs. sirloin steak, thinly sliced 1 pkg. brown gravy mix
3/4 cup water 1 tbs. soy sauce
1 tbs. canola oil 1 tsp. garlic powder
1/4 tsp. black pepper 1 onion, sliced
2 bell peppers, cut in thin strips 4 cups cooked rice
Preparation
Heat oil in a large skillet & sauté steak strips until brown.
Combine brown gravy mix, water, soy sauce, garlic powder, & black
pepper. Stir into steak mixture. Bring to a boil & simmer for 10
minutes. Add onion & bell pepper & simmer 10 more minutes. Serve
over cooked rice.
Salisbury Steak with Onion Gravy
Ingredients:
1 egg
1 can (10 1/2 oz.) condensed French onion soup, divided
1/2 cup dry bread crumbs
1/4 tsp. salt
pinch of pepper
1 1/2 lb. ground beef
1 Tbsp. all-purpose flour
1/4 cup water
1/4 cup ketchup
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
6 cups hot cooked egg noodles
chopped, fresh parsley (optional)
Directions:
In a large bowl, beat the egg. Stir in 1/3 cup of the
condensed soup, bread crumbs, salt and pepper. Add the
beef. Mix gently. Shape into six oval patties.
Brown the patties in a skillet over medium heat for 3-4
minutes on each side. Remove and set aside. Discard the
drippings.
In the skillet, combine the flour and water until smooth.
Add the ketchup, Worcestershire sauce, mustard and remaining
soup. Bring to a boil. Cook and stir for 2 minutes. Return
patties to skillet. Cover and simmer for 15 minutes or until
meat is no longer pink.
Serve patties and gravy over noodles. Garnish with parsley,
if desired.
Yield: 6 servings.
