% `Onion Tenderized Steak Keywords: Steak, Beef 1 medium onion 3 or 4 (or 5 or 6) cloves garlic 2 - 3 strips of bacon 2 8 oz steaks Salt and pepper to taste - Chop everything up very fine. Works well in a food processor since the bacon seems to absorb the onion juices and prevents tearing. Place resulting mush in a skillet on medium and wait until bacon pieces start sizzling a little. Add steaks. Cook until almost done, brush aside onion mush and brown the steaks a little if they need it. Serve steaks with or without the onions and bacon, depending on your cholesterol level. From: Bob Butler ~ `Flank Steak Creole Categories: Crockpot Meats Servings: 4 2 lb Flank steak 1 ea Salt and pepper 2 T Green pepper, chopped 2 T Onion, chopped 1 T Tomato paste 1/2 t Prepared horseradish 1/4 t Sugar 1/2 c Water 2 c Stuffing mix, herb-seasoned 1/4 c Water, cold 2 t Cornstarch 1 T Tomato paste - Score one side of meat. Sprinkle with salt and pepper. Combine green pepper, onion, 1 T tomato paste, horseradish, sugar, 1/2 cup water, and stuffing. Spoon stuffing mixture down middle of unscored side of flank steak. Fold ends over and overlap long sides; skewer together. Place on metal rack or trivet in crockpot. Cover and cook on low for 8 to 10 hours. Remove meat. Turn control to high. Dissolve cornstarch in 1/4 c cold water; stir in 1 T tomato paste. Add to juices in pot. Cook on high for 15 to 20 minutes or until slightly thickened. Slice steak across the grain. Pass sauce with the steak. Poke Along Crock Pot Cook Book - jean hores From: Jean Hores ~ `Steak Diane Here's a good one that I use (from Craig Clairborn's 60 Minute Gourmet) Ingredients: ------------ 1 lb Top quality sirloin pounded thin (1/4") (I get my butcher to slice it that thin to start - no pounding necessary) 3 tbl Butter 2 tbl Olive Oil 1/4 tsp Chives or Shallots (If you use chives, then add 1 clove chopped garlic) (I usually use freeze-dried chives) 1 tbl beef stock or boullion 1/2 tsp Worchester sauce 1/2 tsp Dijon mustard 1 tbl Dry sherry 1/2 tbl parsley - Instructions ------------ Salt and pepper steaks Heat 2 tbl of butter and 2 tbl of oil until very hot Add 1/2 the steaks to the pan and saute 1 or 2 minutes on the first side and half that time on the second. Watch carefully or you'll end up with a pan full of shoe leather. Remove steaks and keep warm Turn heat down to medium and add chives/shallots/garlic (which ever) and cook for 10 or 20 seconds. Add sherry and mustard and blend until smooth (30 seconds) Add parsley, worchester sauce and beef stock and cook a minute Remove from heat and swirl in 1 tbl butter until just melted Dress steaks with sauce. Fine eating - Total cooking time 4 minutes! From: Alan Claver ~ `Beer 'n' mushroom steaks Categories: Main dish Meats Sauces Servings: 4 4 ea Thick good quality steaks 4 T Vegetable oil 1/4 t Garlic powder 1 x Pepper to taste 1 lb Mushrooms, sliced 4 T Vegetable oil 1 t Lemon juice, fresh squeezed 1 t Flour 1 c Beer 2 t Soy sauce 1/4 t Garlic powder 1 x Salt and pepper to taste 1 T Grated fresh ginger - Brush steaks with oil, season with garlic powder and pepper and put them on to grill. Meanwhile, make the sauce: saute sliced mushrooms in oil and lemon juice until tender. Add flour and beer and mix thoroughly. Bring to a boil. Add soy sauce, garlic powder, salt, pepper, and ginger to mixture and stir. Pour over cooked steaks before serving. From Calgary Herald, Wednesday, July 5, 1989 ~ `Smothered Round Steak Categories: Main dish Meats Cajun Servings: 4 2 lb Round steak 2 t Salt 1/2 t Ground black pepper 1 t Ground red pepper 1 t Ground white pepper 1 x All-purpose flour (dredging) 1/2 c Vegetable oil 3 ea Medium onions, chopped 2 ea Bell peppers, chopped 1 ea Celery rib, chopped 1 c Beef stock or water - Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, 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 teaspoon 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. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6 From: Fred Towner ~ `SAUSAGE-STUFFED FLANK STEAK 1 flank steak (London Broil) 1 to 1-1/2 lbs. 1/2 lb. Italian sausage 1/2 cup chopped onions 1 cup crumbled fresh bread 1/2 cup fresh grated Parmesan cheese 1 to 2 tbsp. olive oil 3 to 4 cups chopped tomatoes 1 cup chopped onions 1/2 tsp. black pepper 1 tbsp. tomato paste (optional) 1/4 cup Parmesan cheese Parsley (optional) - Pound the steak with a meat mallet (or the bottom of a heavy cast- iron skillet, or a batticarne); remove the sausages from their casings and saute the sausages with the 1/2 cup of onions - use a skillet. Pour off any grease and combine the sausage with the bread crumbs and the 1/2 cup of Parmesan cheese. Fill the center of the steak with the stuffing. Skewer the meat together on the top and ends with metal skewers or with wooden toothpicks. Brown the steak in the olive oil on all sides, turning *carefully* so that the skewers don't pull out or the stuffing doesn't ooze. Pour the tomatoes, the 1 cup of onions and the black pepper around the steak. Cover and simmer gently for 1 hour. Carefully remove the meat. Puree the tomato-onion mixture in a blender or a food processor. Return the puree to the pan. Cook down until it's thickened. Season and add tomato paste if you wish to use it. Serve on a platter, spooning the tomato sauce over the meat. Garnish with the cheese and parsley. Delightful served with spaghetti tossed in garlick butter and cheese, cold broccoli salad (for you broccoli eaters out there), and a fruit torte for dessert. Wine: Maybe a Sienese Sangioveto.... ~ `Deviled Swiss Steak Categories: Steak Beef Meats Servings: 10 3 lb Beef Round Steak * 2 t Dry Mustard 1 1/2 t Salt 1/4 t Pepper 2 T Cooking Oil 4 oz (1 cn) Sliced Mushrooms 1 T Worcestershire Sauce 1 x Carrot Curls Or Parsley * Round Steak should be cut 3/4 to 1-inch thick. - Cut round steak into serving size pieces. Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet. Brown steak quickly in oil in large frying pan. Pour off drippings. Drain liquid from mushrooms and add enough water to make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5 minutes of cooking time. Remove steak to warm serving platter and top with mushrooms. Garnish with carrot curls and parsley or celery leaves. ~ `STEAK DIANE II Effort: Easy; elegant with a flare! Servings: 2 Ingredients Amounts RIB EYE STEAKS..............2, no more than 1/2-inch thick, about 6 oz BUTTER........................2 Tablespoons, preferably sweet butter DRY VERMOUTH..................1/4 Cup FRESH CHIVES..................1/4 Cup, chopped FRESH PARSLEY.................2 Tablespoons, finely chopped DIJON STYLE MUSTARD...........1/2 teaspoon WORCESTERSHIRE SAUCE..........1/2 teaspoon SALT AND FRESH GROUND PEPPER..To taste BRANDY........................1/8 Cup, (experiment with favorite liqueur DIRECTIONS 1. In large skillet (or chafing dish if you are preparing at table), mel butter, then add vermouth. Stir and bring to a bubble. 2. Add chives, parsley, mustard, and worcestershire sauce. 3. Simmer mixture, stirring occasionally, for a few minutes. 4. Add steaks and cook over high heat about 2 or 3 minutes on each side. 5. Season steaks with salt and ground pepper to suit your taste. 6. Heat brandy, and add to skillet; set ablaze using extra long fireplac matches to ignite, and cook a moment longer.(USE EXTRA CAUTION AS WHE DOING ANY FLAMING DISH..) 7. Serve on hot plates, spooning or pouring sauce over steaks. From: Lefty Frizzell ~ `Baked Steak And Lima Beans Servings: 8 1 lb Dry Lima Beans 6 c Water 4 ea Slices Bacon 2 lb Round Steak (cutin 1"strips) 18 oz (1 cn) Tomato Juice 1 T Packed Brown Sugar 1/2 t Salt, Or To Taste 1 t Dry Mustard 1/2 t Black Pepper - Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp. Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture. Bake covered in 325 degree F. oven til tender, about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated cheese to taste. ~ `Round Steak Servings: 4 3 lb Round Steak, 1/2" Thick 2 lb Potatoes 8 oz Tomato Sauce 1 1/2 t Salt 1/2 t Ground Pepper 1/2 t Ground Cumin 1 ea Large Clove Garlic, Smashed 1 x Water - Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2 inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce. ~ `PHILADELPHIA STEAK SANDWICH 1 8" round Italian loaf, very fresh 10 oz beef steak or roast, sliced very thin across the grain olive oil for frying pizza sauce 4 slices provolone cheese fried sliced yellow onions pickled jalapeno peppers (optional) - Slice the loaf in half through the center and then in half so that you have 2 half-moon sandwiches. Grill the beef on a hot griddle in a little hot olive oil. Do not overcook. Place the meat on a bottom half of the sandwich, top with pizza sauce and cheese. Broil until melted. Top with onions and optional peppers. Place lid on sandwich and enjoy. From Debra Heng to Robert Brooks 24-May-9 ~ `STEAK AU POIVRE VERT "green peppercorn steak." . . 2 tbsp. green peppercorns (poivre vert), rinsed, drained (*) (cf. note) 1 tbsp. soft butter 1 tsp. Dijon mustard 4 fillets or other tender steak (about 1-1/4 to 2 lbs., about an inch thick) 1 tbsp. peanut oil 2 tbsp. brandy (try Asbach-Uralt) salt 1 shallot, finely chopped (or 2 tbsp finely-chopped onion) 1 tsp. tomato paste 1/2 cup whipping cream 1/4 cup dry white burgundy (if you wouldn't drink it, don't try to use it here!) - Crush all but 1 tsp. of the green peppercorns thoroughly. Mix to a paste with the butter and the mustard. Spread the mixture over both sides of the steaks. Cover and refrigerate for at least two hours. . Cook the steaks in a heavy 10-inch frying pan over moderately high heat in heated oil or butter until well-browed on both sides, three to four minutes per side for rare to medium-rare. Remove the pan from the heat. Sprinkle the brandy over the steaks and ignite it, baste with the juices until the flames subside. . Remove the steaks to a warm serving dish and sprinkle with salt to your own liking. Keep the steaks warm. . Stir the shallot, tomato paste, cream and burgundy into the pan in which the steaks were cooked and de-glaze the pan, scraping the pan drippings and the brown substance sticking to the pan up into the sauce. Boil rapidly, stirring frequently, until the sauce is reduced and thickened to cling nicely. Pour the sauce over the steaks and sprinkle with the reserved teaspoonful of green crushed peppercorn. (NOTE:) - Look for green peppercorns in cans or jars in stores which feature imported French food specialties. They are the immature peppers that ripen into black pepper, preserved in brine while they're still soft-textured and mild. From Janice Norman to All 22-Jun-9 ~