London Broil

 

Ingredients

1 tblsp. butter or margarine

2 medium onions, thinly sliced

1/4 teasp. salt

2 tblsp. salad oil

1 teasp. lemon juice

2 cloves garlic, crushed

1/2 teasp. salt

1/4 teasp. pepper

2-pound high quality flank steak, scored (your butcher can do this for you).

Procedure

Melt butter in skillet. Add onions and 1/4 teasp. salt; cook and sstir until onions are tender. Keep warm over low heat.

 

Stir together salad oil, lemon juice, garlic, 1/2 teasp. salt and the pepper; brush on top side of the meat. Set oven control to broil and/or 550 degrees. Broil meat 2 to 3 inches from heat about 5 minutes or until brown. Turn meat; brush with oil mixture and broil 5 minutes longer.

 

Cut meat across the grain at a slanted angle into thin slices; serve with onions. Serves 6 to 8.

Ingredients

Steak Diane

 

1/2 cup thinly sliced fresh mushrooms

2 tblsp. minced onion

1 clove garlic, crushed

1/8 teasp. salt

1 teasp. lemon juice

1 teasp. Worcestershire sauce

1/4 cup butter or margarine

2 tblsp. snipped parsley

2 tblsp. butter or margarine

1-pound beef tenderloin, cut into 8 slices

 

Procedure

Cook and stir mushrooms, onions, garlic, salt, lemon juice and Worcestershire sauce in 1/4 cup of butter until mushrooms are tender. Stir in parsley; keep sauce warm.

 

Melt 2 tblsp. butter in skillet; turning once, cook tenderloin slices over medium-high heat to medium doneness, about 3 to 4 minutes on each side. Serve with mushroom-butter sauce. Serve immediately.

Serves 4.

 

Note: This was my ex-husbands favorite! Anytime his birthday or something special came up, he wanted this. It is soooo quick and easy to make, but people don't believe it.

 

 

 

 

 

Cube Steaks With Fresh Tomato Sauce

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Ingredients

1/4 cup salad oil

2 lbs. beef or veal cube steaks

6 medium tomatoes, peeled

1/4 cup chopped green onions

2 tblsp. sugar

2 teasp. salt

2 teasp. basil

2 tblsp. cornstarch

Procedure

 In a 10 or 12 inch skillet over medium-high heat, in hot salad oil, cook steaks, a few at a time, 2 or 3 minutes on each sideor until of desired doneness; place on warm platter and keep warm. Chop 3 tomatoes and slice 3.

 

Reduce heat to medium; to same skillet add 1/4 cup water, chopped tomatoes, green onions, sugar, salt and basil. In cup, blend cornstarch and 1/4 cup cold water until smooth; gradually stir into tomato mixture and cook stirring until thickened. Add sliced tomatoes and cook until heated through. Spoon tomato mixture over steaks

Serving Information

• Serves: 6
• Fat: g
• Calories:

 

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Chili-Cheese Steaks

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Ingredients

3 tblsp. all-purpose flour

2 teasp. salt

2 teasp. chili powder

1/4 teasp. pepper

1  2-pound beef round steak, cut about 1" thick, cut into 6 pcs.

1/4 cup shortening

2 cups chopped onions

1  16-ounce can tomatoes (I use crushed)

1   4-ounce pkg. shredded sharp cheddar cheese (1 cup)

Procedure

Preheat oven to 350 degrees. In cup, combine flour, salt, chili powder and pepper. Trim any excess fat from round steak; place meaton board and sprinkle with some flour mixture. With meat mallet or edge of saucer, pound mixture into meat. (This helps tenderize it). Turn and repeat on other side.

 

In 10 inch skillet over medium-high heat, in hot shortening, cook meat until well browned on all sides; remove meat to board. In drippings, cook onions until browned; stir in remaining flour mixture.

 

Into large, shallow casserole, sppon onion mixture. Arrange steaks on top, then add tomatoes and their liquid. Cover and bake 1-1/2 hours or until meat is fork-tender. Spoon any fat from casserole. Sprinkle steaks with cheese. Heat 5 minutes or until cheese is melted.

Serving Information

• Serves: 6
• Fat: g
• Calories:

Sweet-Sour Beef With Vegetables

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Ingredients

salad oil

sugar

cornstarch

soy sauce

2 teaspoons red table wine

1 lb. beef round steak, cut into 1" chunks (I used fondue cubes)

2 large green peppers, cut into strips

2 stalks celery, sliced diagonally

1/3 cup chopped onion

3 tblsp. ketchup

1-1/2 teaspoons Worcestershire sauce

4 medium tomatoes, cut into chunks

3 cups hot cooked rice

Procedure

Early in the day:

In shallow baking dish, for marinade, combine 1/4 cup salad oil, 4 teaspoons sugar, 2 teaspoons cornstarch, 4 teaspoons soy sauce and wine. Add round steak chunks and turn over to coat with marinade. Cover and refrigerate, turning meat occaisionally.

 

About 40 minutes before serving:

In covered 8" skillet over medium-high heat, heat meat and marinade to boiling. Reduce heat to low; simmer 30 minutes or until meat is tender, stirring occaisionally. With slotted spoon, remove meat; set aside, leaving liquid in skillet. To skillet, add 1 tablespoon salad oil, green peppers, celery and onions; cover and cook over medium heat until tender-crisp.

 

Meanwhile, in small bowl with fork, combine 2 tablespoons sugar, 1 tablespoon cornstarch, 1 tablespoon soy sauce, ketchup and Worcestershire; gradually stir into vegetables and cook, stirring constantly, until mixture is slightly thickened.

 

Add tomatoes and meat and cook, stirring occaisionally, until heated through. Serve with the rice.

 

Note: My family really enjoyed this!

Serving Information

• Serves: 4
• Fat: g
• Calories:

Burgundy Meat Balls

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Ingredients

1 lb. lean ground beef

3/4 cup dried bread crumbs

3/4 cup milk

1 small onion, minced

1 teasp. cornstarch

1 teasp. salt

1 egg

1/4 cup salad oil

2 tablespoons all-purpose flour

1 cup red Burgundy

1 beef-bouillon cube or envelope

Procedure

In large bowl mix well first 7 ingredients; shape into 1" balls. In 12" skillet over medium-high heat, in hot salad oil, cook meatballs, a few at a time, until browned, removing them as they brown.

 

Into drippings remaining in skillet, stir flour until blended. Gradually stir in 1 cup of water, Burgundy and bouillon and cook over medium heat, stirring constantly, until bouillon is dissolved and mixture is thickened. Add meatballs and heat to boiling. Reduce heat to low; cover and simmer 15 minutes.

 

Note: These are great for a party or you can enjoy as a meal served over rice.

Serving Information

• Serves: 6 when served as dinner
• Fat: g
• Calories:

Hungarian Goulash

6-8 servings 3 hours (30 min prep, 2 hrs 30 min cooking) I thought this was very good. I don't know how authentic it is, but we liked it, so that is what counts. I found this recipe in my 1973 Betty Crocker cookbook.    1/4   cup shortening   2   lbs beef chuck or beef round steak , cut into 1 inch cubes   1   cup sliced onions   1   clove garlic, minced    1/4   cup catsup   2   tablespoons Worcestershire sauce   1   tablespoon brown sugar   2   teaspoons salt   2   teaspoons paprika    1/2   teaspoon dry mustard   1   dash red cayenne pepper   1 1/2   cups water   2   tablespoons flour    1/4   cup water   3   cups hot cooked noodles 1. Melt shortening in large skillet. 2. Add beef, onion and garlic; cook and stir until meat is brown and onion is tender. 3. Stir in catsup, Worcestershire, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water. 4. Cover; simmer 2 to 2 1/2 hours. 5. Blend flour and 1/4 cup water; stir gradually into meat mixture. 6. Heat to boiling, stirring constantly. 7. Boil and stir 1 minute. 8. Serve over noodles.

Steaks On The Grill by keen5  (1 review) My ex husband always did steaks like this. It is so tasty, that I cannot eat a steak any other way. I am basing servings on my family. Prep time does not include the marinating of the steaks. 5    New York strip steaks or rib eye steaks, medium thickness   A-1 Steak Sauce (to taste)   Worcestershire sauce (to taste)   seasoning salt (I use Season-All)   dried parsley flakes 1. In a glass baking dish, lightly sprinkle each steak with seasoned salt on both sides and rub into meat. 2. Generously sprinkle with A-1 sauce and rub in on both sides of meat. 3. Sprinkle with Worcestershire sauce on both sides and rub in. 4. Sprinkle both sides with Parsley flakes and cover leaving steaks to marinate in refrigerator for at least an hour. 5. Fire up the grill and when hot, put steak on the grill, add any extra marinade to the steaks from the dish, as they are grilling. 6. For medium doneness, I grill for about 5 to 7 minutes on each side. 5 servings 19 minutes ( 5 mins prep time, 14 mins cook time )

 Mesquite Steak;

 

2 large lower quality steaks

mesquite spice

cola

onions( save the peels will need them later)

sal/pal

 

Sprinke freely the mesquite spice on steaks ( both sides) poke at your steaks with a fork. place in dish deep enough to marinade. Add cola . Marinade 4-6 hours.

Preaheat oven to 350. Place steaks in roaster add remaining marinade plus abit more cola( i use diet coke..just my preference)Add  1 med onion..or two small. Place the onion peels over the steaks( just keeps them from getting dry..plus ads nice flavour) If in 1 hour steaks are almost done turn down oven and continue to bake( from thjis point the lower the oven the better..you can keep them in longer and will be soooo tender)

When done remove onion peels...and voila...yummy!!!

 

serves 2-4