Good Baked steak Recipe!
beef steak recipe with photo if there is one THANK YOUWww@FoodAQ@Com
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3 lbs beef top round steak
1/4 cup flour
salt, pepper
2 tablespoons olive oil
2 1/2 cups beef stock
3 tablespoons Worcestershire sauce
1 1/2 lbs sliced onions
Directions
1preheat oven to 375!.
2pound steak to tenderize!.
3dredge both sides in flour,salt& pepper!.
4in heavy oven proof skillet heat oil, add steak and brown on both sides, remove add stock, bring to boil, scraping bits off pan!.
5add worcestershire sauce, more salt& pepper to taste, remove from heat!.
6layer half the onions in pan, add steak, layer rest of onions, broth,spoon some broth on top bake for 2 hours, covered, basting steak after 1 hour!.
7remove to cutting board and slice!.
8serve w/the gravy!.
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1/4 cup flour
salt, pepper
2 tablespoons olive oil
2 1/2 cups beef stock
3 tablespoons Worcestershire sauce
1 1/2 lbs sliced onions
Directions
1preheat oven to 375!.
2pound steak to tenderize!.
3dredge both sides in flour,salt& pepper!.
4in heavy oven proof skillet heat oil, add steak and brown on both sides, remove add stock, bring to boil, scraping bits off pan!.
5add worcestershire sauce, more salt& pepper to taste, remove from heat!.
6layer half the onions in pan, add steak, layer rest of onions, broth,spoon some broth on top bake for 2 hours, covered, basting steak after 1 hour!.
7remove to cutting board and slice!.
8serve w/the gravy!.
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Baked Swiss Steak
INGREDIENTS
* 1/2 pound boneless round steak
* 2 tablespoons all-purpose flour, divided
* 1/2 teaspoon salt
* 2 tablespoons vegetable oil
* 1 (14!.5 ounce) can stewed tomatoes
* 1/2 cup chopped carrot
* 1/4 cup chopped celery
* 1 tablespoon chopped onion
* 1/4 teaspoon Worcestershire sauce
* 2 tablespoons sharp Cheddar cheese
DIRECTIONS
1!. Cut meat into two portions; pound to 1/4-in!. thickness!. Combine 1 tablespoon flour and salt; coat meat on both sides!. In a skillet, brown meat in oil!. Transfer meat to a greased shallow 2-qt!. baking dish; set aside!.
2!. To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce and remaining flour!. Bring to a boil over medium heat; cook and stir for 2 minutes!. Pour over meat!. Cover and bake at 350 degrees F for 1-1/2 hours or until the meat is tender!. Sprinkle with cheese; return to the oven until cheese is melted!.
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INGREDIENTS
* 1/2 pound boneless round steak
* 2 tablespoons all-purpose flour, divided
* 1/2 teaspoon salt
* 2 tablespoons vegetable oil
* 1 (14!.5 ounce) can stewed tomatoes
* 1/2 cup chopped carrot
* 1/4 cup chopped celery
* 1 tablespoon chopped onion
* 1/4 teaspoon Worcestershire sauce
* 2 tablespoons sharp Cheddar cheese
DIRECTIONS
1!. Cut meat into two portions; pound to 1/4-in!. thickness!. Combine 1 tablespoon flour and salt; coat meat on both sides!. In a skillet, brown meat in oil!. Transfer meat to a greased shallow 2-qt!. baking dish; set aside!.
2!. To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce and remaining flour!. Bring to a boil over medium heat; cook and stir for 2 minutes!. Pour over meat!. Cover and bake at 350 degrees F for 1-1/2 hours or until the meat is tender!. Sprinkle with cheese; return to the oven until cheese is melted!.
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Pan-Seared Thick-Cut Strip Steaks
Published: May 1, 2007
Serves 4
Rib-eye or filet mignon of similar thickness can be substituted for strip steaks!. If using filet mignon, buying a 2-pound center-cut tenderloin roast and portioning it into four 8-ounce steaks yourself will produce more consistent results!. If using filet mignon, increase the oven time by about 5 minutes!. When cooking lean strip steaks (without an external fat cap) or filet mignon, add an extra tablespoon of oil to the pan!. If desired, serve with a pan sauce, relish, or butter; see related recipes!.
INGREDIENTS
2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each) (see note above)
Kosher salt and ground black pepper
1 tablespoon vegetable oil
See Illustrations Below: Preparing 3 Cuts of Steak for Pan-Searing
1!. Adjust oven rack to middle position and heat oven to 275 degrees!. Pat steaks dry with paper towel!. Cut each steak in half vertically to create four 8-ounce steaks!. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick!. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven!. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes!.
2!. Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking!. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak!. (Reduce heat if fond begins to burn!.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes!. Transfer all steaks to wire cooling rack and reduce heat under pan to medium!. Use tongs to stand 2 steaks on their sides!. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes!. Repeat with remaining 2 steaks!.
3!. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes while preparing pan sauce!. Arrange steaks on individual plates and spoon sauce over steaks; serve immediately!.
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Published: May 1, 2007
Serves 4
Rib-eye or filet mignon of similar thickness can be substituted for strip steaks!. If using filet mignon, buying a 2-pound center-cut tenderloin roast and portioning it into four 8-ounce steaks yourself will produce more consistent results!. If using filet mignon, increase the oven time by about 5 minutes!. When cooking lean strip steaks (without an external fat cap) or filet mignon, add an extra tablespoon of oil to the pan!. If desired, serve with a pan sauce, relish, or butter; see related recipes!.
INGREDIENTS
2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each) (see note above)
Kosher salt and ground black pepper
1 tablespoon vegetable oil
See Illustrations Below: Preparing 3 Cuts of Steak for Pan-Searing
1!. Adjust oven rack to middle position and heat oven to 275 degrees!. Pat steaks dry with paper towel!. Cut each steak in half vertically to create four 8-ounce steaks!. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick!. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven!. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes!.
2!. Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking!. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak!. (Reduce heat if fond begins to burn!.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes!. Transfer all steaks to wire cooling rack and reduce heat under pan to medium!. Use tongs to stand 2 steaks on their sides!. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes!. Repeat with remaining 2 steaks!.
3!. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes while preparing pan sauce!. Arrange steaks on individual plates and spoon sauce over steaks; serve immediately!.
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1 family size can cream mushroom soup
1 envelope onion, mushroom or brown gravy mix
Mix together the above with a can hot water
1 medium onion quartered and sliced thin
Place steak in a baking pan and sprinkle on garlic powder and pepper, cover with onions, then pour over soup mixture!. Cover with tin foil and bake for 1 1/2 hours at 375*
OR
replace soup mixture with, 2 can crushed tomatoes and 2 cans diced tomatoes ( I use diced with garlic & olive oil) also ad a package of sliced mushrooms, 6 stalks celery, and 2 carrots sliced to the sliced onions!.!.!.!. Bake covered for 2 hours at 375*
Either one makes a yummy gravy for mashed potatoesWww@FoodAQ@Com
1 envelope onion, mushroom or brown gravy mix
Mix together the above with a can hot water
1 medium onion quartered and sliced thin
Place steak in a baking pan and sprinkle on garlic powder and pepper, cover with onions, then pour over soup mixture!. Cover with tin foil and bake for 1 1/2 hours at 375*
OR
replace soup mixture with, 2 can crushed tomatoes and 2 cans diced tomatoes ( I use diced with garlic & olive oil) also ad a package of sliced mushrooms, 6 stalks celery, and 2 carrots sliced to the sliced onions!.!.!.!. Bake covered for 2 hours at 375*
Either one makes a yummy gravy for mashed potatoesWww@FoodAQ@Com
Zippy Swiss Steak --- http://allrecipes!.com/Recipe/Zippy-Swiss!.!.!.
INGREDIENTS
1 large onion, chopped
2 garlic cloves, minced
4 tablespoons vegetable oil, divided
1 (28 ounce) can diced tomatoes, undrained
1 (4 ounce) can chopped green chilies
2 teaspoons salt, divided
3 tablespoons all-purpose flour
Dash pepper
2 pounds boneless round steak (1 1/2-inch thick)
DIRECTIONS
In a saucepan, saute onion and garlic in 2 tablespoons of oil!. Add tomatoes, chilies and 1 teaspoon salt!. Simmer, uncovered, for 20-25 minutes or until slightly thickened!.
Meanwhile, in a shallow bowl, combine flour, pepper and remaining salt!. Cut steak into serving-size pieces; dredge in flour mixture!. In a skillet, brown steak on both sides in remaining oil!. Transfer to an ungreased 13-in!. x 9-in!. x 2-in!. baking dish!. Set aside half of the tomato mixture; pour remaining mixture over steak!. Cover and bake at 325 degrees F for 2 hours or until meat is tender!. Heat reserved tomato mixture and serve with steak!.
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Blue Cheese Crusted Filet Mignon with Port Wine Sauce ---
http://allrecipes!.com/Recipe/Blue-Cheese!.!.!.
INGREDIENTS
1 tablespoon butter
1/2 cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
3/4 cup low-sodium beef broth
1/2 cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
3/4 cup crumbled blue cheese
1/4 cup panko bread crumbs
DIRECTIONS
Melt butter in a skillet over medium heat!. Add the onion, garlic and thyme!. Cook, stirring constantly, until onion is tender!. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine!. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup!. Set aside!. This may also be made ahead of time, and reheated!.
Preheat the oven to 350 degrees F (175 degrees C)!. Heat oil in a cast-iron or other oven-safe skillet over high heat!. Sear steaks quickly on both sides until brown, then place the whole pan into the oven!.
Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C)!. You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer!. Remove from the oven, and place on a baking sheet!. Stir together the panko crumbs and blue cheese!. Top each steak with a layer of this mixture!.
Preheat the oven's broiler!. Place steaks under the preheated broiler until the cheese topping is browned and bubbly!. 3 to 4 minutes!. Remove from the oven, and let stand for at least 15 minutes before serving!. Serve with warm port wine sauce!.
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Stuffed Flank Steak ---
http://allrecipes!.com/Recipe/Stuffed-Fla!.!.!.
INGREDIENTS
1 (1 1/4 pound) beef flank steak
1/2 cup soy sauce
1/4 cup vegetable oil
2 tablespoons molasses
2 teaspoons ground mustard
1 teaspoon ground ginger
1 clove garlic, minced
1 1/2 cups cooked long-grain rice
1 medium carrot, shredded
1/2 cup sliced water chestnuts
1/4 cup sliced green onions
DIRECTIONS
Starting along one long side, cut a horizontal slit through the steak to within 1/2 in!. of the opposite side!. Place in a greased 13-in!. x 9-in!. x 2-in!. baking dish!. Combine the soy sauce, oil, molasses, mustard, ginger and garlic; set aside 1/4 cup!. Pour remaining marinade over meat!. Let stand for 30 minutes!.
Meanwhile, combine the rice, carrot, water chestnuts, onions and reserved marinade!. Stuff into steak!. Cover and bake at 350 degrees F for 45 minutes!. Uncover; baste with pan drippings!. Bake 15-20 minutes longer or until meat is tender!. Brush again with pan drippings if desired!.
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INGREDIENTS
1 large onion, chopped
2 garlic cloves, minced
4 tablespoons vegetable oil, divided
1 (28 ounce) can diced tomatoes, undrained
1 (4 ounce) can chopped green chilies
2 teaspoons salt, divided
3 tablespoons all-purpose flour
Dash pepper
2 pounds boneless round steak (1 1/2-inch thick)
DIRECTIONS
In a saucepan, saute onion and garlic in 2 tablespoons of oil!. Add tomatoes, chilies and 1 teaspoon salt!. Simmer, uncovered, for 20-25 minutes or until slightly thickened!.
Meanwhile, in a shallow bowl, combine flour, pepper and remaining salt!. Cut steak into serving-size pieces; dredge in flour mixture!. In a skillet, brown steak on both sides in remaining oil!. Transfer to an ungreased 13-in!. x 9-in!. x 2-in!. baking dish!. Set aside half of the tomato mixture; pour remaining mixture over steak!. Cover and bake at 325 degrees F for 2 hours or until meat is tender!. Heat reserved tomato mixture and serve with steak!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Blue Cheese Crusted Filet Mignon with Port Wine Sauce ---
http://allrecipes!.com/Recipe/Blue-Cheese!.!.!.
INGREDIENTS
1 tablespoon butter
1/2 cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
3/4 cup low-sodium beef broth
1/2 cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
3/4 cup crumbled blue cheese
1/4 cup panko bread crumbs
DIRECTIONS
Melt butter in a skillet over medium heat!. Add the onion, garlic and thyme!. Cook, stirring constantly, until onion is tender!. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine!. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup!. Set aside!. This may also be made ahead of time, and reheated!.
Preheat the oven to 350 degrees F (175 degrees C)!. Heat oil in a cast-iron or other oven-safe skillet over high heat!. Sear steaks quickly on both sides until brown, then place the whole pan into the oven!.
Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C)!. You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer!. Remove from the oven, and place on a baking sheet!. Stir together the panko crumbs and blue cheese!. Top each steak with a layer of this mixture!.
Preheat the oven's broiler!. Place steaks under the preheated broiler until the cheese topping is browned and bubbly!. 3 to 4 minutes!. Remove from the oven, and let stand for at least 15 minutes before serving!. Serve with warm port wine sauce!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Stuffed Flank Steak ---
http://allrecipes!.com/Recipe/Stuffed-Fla!.!.!.
INGREDIENTS
1 (1 1/4 pound) beef flank steak
1/2 cup soy sauce
1/4 cup vegetable oil
2 tablespoons molasses
2 teaspoons ground mustard
1 teaspoon ground ginger
1 clove garlic, minced
1 1/2 cups cooked long-grain rice
1 medium carrot, shredded
1/2 cup sliced water chestnuts
1/4 cup sliced green onions
DIRECTIONS
Starting along one long side, cut a horizontal slit through the steak to within 1/2 in!. of the opposite side!. Place in a greased 13-in!. x 9-in!. x 2-in!. baking dish!. Combine the soy sauce, oil, molasses, mustard, ginger and garlic; set aside 1/4 cup!. Pour remaining marinade over meat!. Let stand for 30 minutes!.
Meanwhile, combine the rice, carrot, water chestnuts, onions and reserved marinade!. Stuff into steak!. Cover and bake at 350 degrees F for 45 minutes!. Uncover; baste with pan drippings!. Bake 15-20 minutes longer or until meat is tender!. Brush again with pan drippings if desired!.
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