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Beef Galore |
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GWEN'S MINUTE STEAK
& MUSHROOMS
4 Minute steaks
2 tbsp veg oil
1/2 cup flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 beef boullion cubes
2 cans mushrooms (whole or stems & pieces) & mushroom juice
2 - 3 tbsp flour
Heat 2 tbsp veg oil in a skillet on.
Mix together the flour, salt, pepper & garlic powder.
Lightly moisten the minute steaks with water.
Dredge the minute steaks in the flour mixture (coating well) &
brown on both side in the hot skillet.
Remove the browned steaks & place in a flat casserole dish (do
not layer the steaks.
Spoon off any excess grease or liquid.
Add the mushrooms, mushroom juice & boullion cubes to the
skillet, cook for about 3 - 4 minutes. Sprinkle the mushroom/boullion
mixture with 2 - 3 tbsp of flour.
Stir & cook until gravy is thick. (Add some water if too thick)
Pour the mushroom mixture over the steak.
Bake in a preheated 350 degree F. oven for 45 minutes.
Serve with mashed potatoes or noodles.
Serves 4.
CHICKEN FRIED STEAK
2 Minute Steaks or beef that has been run through a
tenderizer machine.
Flour
Salt
Pepper
Garlic Powder
2 eggs
bread crumbs
Oil for frying
Mix together, flour, salt, pepper & garlic powder.
Dredge the Minute Steak with the flour mixture.
Dip into the beaten egg.
Coat with the bread crumbs.
Fry the minute coated minute steaks in about 1/2 inch of oil until
golden brown.
Serve with a bit of COUNTRY FRIED GRAVY and biscuits
COUNTRY
GRAVY (FOR CHICKEN FRIED STEAK)
1 tbsp. pan drippings
2 tbsp. flour
1 1/2 cups milk
1 tsp. beef bouillon granules
1/8 tsp. pepper
dash of salt
Drain off all but 1 Tbsp. of the pan drippings; whisk in flour
until well blended, cooking 1 minute. Gradually add the milk &
bring to a boil over medium heat. Boil for
2 minutes, stirring constantly, reduce heat to medium-low. Add
bouillon, pepper, and salt; simmer, uncovered, for 4-5 minutes,
stirring occasionally.
BREADED VEAL CUTLETS
4 veal cutlets, pounded very thin
2 eggs, beaten with 1 tbsp milk or cream
1/4 cup flour
1/2 cup dry bread crumbs
1 teaspoons salt
1/4 tsp pepper
1 cup milk
¼ cup vegetable oil
Mix together flour, bread crumbs, salt & pepper.
Dip the veal pieces in beaten egg/milk mixture, then coat the meat
pieces with the flour mixture, coating thoroughly.
Heat the oil in a 12-inch skillet on med high.
Fry veal in oil in a single layer until browned on both sides.
Serves 4
OVEN BARBEQUED ROUND
STEAK "YUM YUM"*****
See Photo
(This one's a real winner)
2 round steaks, about 1 to 1/2 inches thick
2 tablespoons olive oil
1 tsp garlic powder or fresh clove garlic, minced
1/3 cup vinegar
2 tbsp brown sugar
1 tsp paprika
2 tbsp Worcestershire sauce
1/2 cup ketchup
1 tsp salt
1 tsp dry mustard
1/4 tsp pepper
1/2 med onion, cut in thin wedges
Heat oil; brown steak on all sides. Remove steak from skillet and
place in a lightly oiled baking dish. set aside. Pour off all
but 1 tsp fat, then place remaining ingredients in skillet; bring to
a boil & simmer for 2 minutes. Pour over steak, cover tightly
with foil, and bake in a 350 degree F. oven for 2 to 2
1/2 hours.
Serve with cooked rice as a main course or serve as a Barbequed
Beef On A Bun: Break cooked beef apart & serve on a
buttered hamburger or hotdog bun. (Save the remaining sauce, freeze
and use at a later date over leftover cooked rice)
Serves 2 - 4 (depending on size of steaks & appetites)
OVEN
BAKED POT ROAST
4 to 6 lb. Beef roast
1/4 cup flour
salt & pepper to taste
2 tbsp vegetable oil
2 large onions; quartered
5 large carrots; cut in thick slices
1 whole garlic clove
2 (16 oz) cans diced tomatoes
1/2 cup water
2 beef boullion cubes, crushed
4 stalks celery, cut in thick slices
5 to 6 large potatoes, cut in thick chunks
Coat the roast with the 1/4 cup flour, sprinkle with a little salt
& pepper. Heat skillet, add the veg oil & brown the floured
meat on all sides. Transfer meat to a large roasting pan.
Mix together the 2 cans diced tomatoes, the 2 crushed beef
bouillon cubes & the ½ cup water and pour & over
the top of the meat
Cook in a preheated 350 degree F. Oven for about 2 hours.
(Check roast once in awhile to see if it needs more water.
Remove roast from oven & add onions, carrots & garlic
clove. Put back in oven & cook
for another ½ hour or until carrots are about half cooked.
Remove Roast & vegetables from oven & add the celery &
potatoes. Return to oven for about another 3/4 hour or until
potatoes and other vegetables are tender. Baste vegetables with the
juices once or twice during cooking.
If there is excess liquid, make a gravy: Remove the meat
& vegetables with a slotted spoon.
Place 2 or 3 cups of the roast liquid in a sauce pan. Blend 2 tbsp
flour with 1/4 cup cold water. Cook, stirring constantly, until thickened.
BARBECUE
BEEF RIBS
5 lb Beef short ribs
1 large onion, cut in big slices lengthwise
½ tsp salt
½ tsp pepper
SAUCE:
3 - 4 cups regular barbeque sauce
1/4 cup brown sugar
1 tsp soya sauce
1 tbsp vinegar
Grease a flat baking dish with veg spray. Add beef ribs &
place onions on top, sprinkle with salt & pepper, cover and bake
in a 350 degree F. oven for about 2 hours. (Peak once in awhile to be
sure that the ribs are not sticking to the bottom).
Remove from oven, Drain off the excess fat & liquid.
Put barbeque sauce, brown sugar, soya sauce & vinegar in a
sauce pan and slowly heat until brown sugar is completely dissolved.
Pour this sauce over the ribs, stir ribs gently so that sauce
completely covers both sides of the ribs.
Return to oven and bake for 1 more hour, Basting every 20 minutes.
Test ribs, they should be so tender that they fall off the bones.
Serve with steamed rice. If the sauce is not thick
enough, transfer the sauce to a sauce pan & add a little corn
starch & water, heat & stir over medium heat until the corn
starch is cooked & the sauce is thick & back to it's original colour.
Serves 4
OVEN BAKED STEAK
WITH MUSHROOMS*****
2 round steaks or tough meat steak
1 to 2 pkg dry onion soup mix, depending on strength of flavor desired
1 to 2 tins of mushrooms, well drained
heavy tin foil
Lay the steak, side by side, in the center of a large piece of
heavy tin foil. Sprinkle the steak with dry onion soup mix, top
with the well drained mushrooms. Fold the tin foil up over the steak
& seal the edges so that juices cannot escape. Place on a
baking sheet. Cook in a preheated 300 degree F. oven for about 3 - 3
1/2 hours, until steak is so tender that you can cut it with a fork.
BEEF STROGANOFF (Microwave)
1 lb Boneless beef sirloin steak
½ cup chopped onion
1 can cream of Mushroom Soup
½ cup sour cream
½ tsp Paprika
Hot cooked noodles
Cut steak into very thin slices across the grain. In a 2 qt.
microwave-safe casserole, combine beef and onion. Cover with lid;
microwave on high 5 minutes or until beef is no longer pink,
stirring once during cooking.
In small bowl, stir soup until smooth; stir in sour cream and
paprika. Add to beef, stirring to coat. Cover, microwave 50 % power
for 3 minutes or until heated through. Serve over noodles.
Makes 2 - 3 servings.
GWEN'S SWISS STEAK
2 large round steaks
1/2 cup flour
Salt & pepper to taste
2 tbsp olive oil or vegetable oil
1 onion, cut in wedges
1 - 2 green peppers, diced
1 can sliced mushrooms
1/2 - 1 tsp garlic powder or 1 clove fresh garlic
1 (8 oz.) can stewed tomatoes
1 (8 oz.) can tomato soup
Pound steak with back of a knife, cut each steak in half. Mix
flour, salt and pepper together & coat the meat with the flour
mixture. Fry the meat in the oil until browned. Remove meat & put
in a baking dish, set aside.
Add onion, green peppers, sliced mushroom & garlic to the pan
drippings and simmer for about 8 - 10 minutes. Add the tomatoes
& tomato soup to vegetables, mix well, taste (add more salt
pepper to taste if necessary)
Pour the vegetable/tomato mixture over the meat. Cover
with tin foil & bake in a 350 degree F. oven for 2 - 2 1/2 hours
or until very tender.
Makes 4 servings
HINT: Meat
- Never salt meat before cooking, it
will draw out all the juices and toughen it.
GWEN'S CHICKEN FRIED STEAK
WITH COUNTRY GRAVY
2 pounds minute steak
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup milk
1/2 tsp thyme
Place flour, salt & pepper into a
pie pan.
Beat Eggs and place in a separate pie pan.
Dredge the minute steaks in the flour, then in
the eggs, then again in the flour.
Place the meat onto a plate and allow it to
sit for 10 to 15 minutes before cooking.
Place vegetable oil in a large fry pan, fry
the meat on a medium heat until golden brown on both sides,
approximately 4 - 5 minutes per side.
COUNTRY GRAVY
Add the remaining vegetable oil, or at least 1
tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over
from the dredging. Add the chicken broth and deglaze the pan. Whisk
until the gravy comes to a boil and begins to thicken. Add the milk
and thyme and whisk for about 5 to 10 minutes. Taste & add more
salt and pepper, if needed. Serve the gravy over the steaks.
Nice served with Gwen's
Drop Buiscuits |
