Outstanding!

Ingredients / Directions
1 (1 pound) boneless sirloin steak
2 tablespoons vegetable oil
1 cup(s) sliced onions
2 cloves garlic
minced
1 cup(s) chili sauce
1/2 cup(s) water
1 teaspoon beef bouillon granules
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 cup(s)s quartered fresh mushrooms
1/2 medium green bell pepper
cut into strips
1/2 medium red bell pepper
cut into strips
2 tablespoons plain yogurt
1/2 teaspoon cornstarch
Hot cooked noodles Cut steak across grain into 1/4 inch thick slices. In large skillet
quickly brown steak in 1 tablespoon oil; remove and set aside.

Saut? onions and garlic in remaining tablespoon oil until onions are tender. Stir in chili sauce
water
beef bouillon granules
cumin and pepper. Heat to boiling; add mushrooms and peppers. Cover; simmer 5 minutes.

Add reserved steak and any accumulated meat juices; heat. Combine yogurt and cornstarch; stir into meat mixture. Heat until thickened. Serve over hot cooked noodles.

Makes 4 servings (about 4 1/2 cup(s)s).

You got to try this!

Ingredients / Directions
1 tablespoon margarine
1 (2 pound) chuck roast
cut 1-inch thick
1 envelope onion soup mix
1 can mushrooms
drained
1/2 medium green bell pepper
sliced
1 (20 ounce) can tomatoes
drained and
chopped
reserving juice
Salt and pepper
to taste
1 tablespoon A-1? Steak Sauce
1 tablespoon cornstarch
1 tablespoon parsley flakes Coat center of a large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil
overlapping each piece slightly. Sprinkle with soup mix
mushrooms
green pepper slices
and tomatoes. Sprinkle lightly with salt and pepper.

Mix tomato juice
steak sauce and cornstarch. Add enough water to make 2 cup(s)s liquid. Pour over meat mixture and sprinkle with parsley flakes. Cover with foil and bake at 375 degrees F for 2 hour(s).

Yields 4 servings.

Good stuff!

Ingredients / Directions
1/2 cup(s) sifted flour
3 teaspoons salt
1/2 teaspoon pepper
1 (2 pound) round steak (1 1/2-inch thick)
3 tablespoons fat
1 small onion
minced
2 cup(s)s tomatoes Mix flour
salt and pepper. Pound into steak with tenderizer or potato masher. Brown in fat in heavy skillet. Add onions to tomatoes. Boil 5 minutes. Pour over steak. Bake at 350 degrees F for 2 hour(s).

Wow!

Ingredients / Directions
1 tablespoon margarine
1 (2 pound) chuck roast
cut 1-inch thick
1 envelope onion soup mix
1 (4 ounce) can mushrooms
drained
1/2 medium green bell pepper
sliced
1 (20 ounce) can tomatoes
drained
and chopped
reserving juice
Salt and pepper
to taste
1 tablespoon steak sauce
1 tablespoon cornstarch
1 tablespoon parsley flakes Coat center of large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil
overlapping each piece slightly. Sprinkle with soup mix
mushrooms
green pepper slices and tomatoes. Sprinkle lightly with salt and pepper.

Mix tomato juice
steak sauce and cornstarch. Add enough water to make 2 cup(s)s liquid. Pour over meat mixture and sprinkle with parsley flakes. Cover with foil and bake at 375 degrees F for 2 hour(s).

Yields 4 servings.

This is a good one!

Ingredients / Directions
1 tablespoon shortening
1 (4 pound) chuck or pot roast
2 onions
sliced
1/4 teaspoon pepper
1/4 teaspoon ground cloves
1/4 cup(s) honey
1/4 cup(s) granulated sugar
Juice of 2 lemons
1 teaspoon salt In Dutch oven or heavy skillet with a tight lid
add meat and onions and brown
turning to get all sides. Add rest of stuff and cover tightly and simmer slowly over low or bake at 300 degrees F for 3 - 3 1/2 hour(s)
until meat is tender.

Yes!

Ingredients / Directions
4 strip steaks

Brown steaks
two at a time
in a 12-inch skillet over medium-high heat
for about 3 minutes per side. Set the steaks aside and keep warm. Prepare Mushroom Gravy.

Mushroom Gravy

1 cup(s) beef stock
1 can cream of mushroom soup
1 (4 ounce) can sliced mushrooms
drained
Salt and pepper to taste Scrape bottom of skillet to loosen steak drippings. Add the beef stock
soup and mushrooms to the skillet and stir. Reduce to medium-low heat. Add the four steaks back into the skillet
cover and simmer for 8 minutes. Uncover and cook until mushroom gravy has reduced by 1/3 and thickened.

Serve with rice or mashed potatoes.

Simply good!

Ingredients / Directions
2/3 cup(s) sweet and tangy steak sauce
1/4 cup(s) vegetable oil
1 tablespoon minced
peeled gingerroot or
1/2 teaspoon ground ginger
2 cloves garlic
minced
4 (10 ounce) boneless strip steaks Mix steak sauce
oil
ginger and garlic until well blended. Reserve 1/2 cup(s) of the sauce mixture. Brush both sides of steaks with remaining mixture. Place on grill over medium coals.

Grill 4 to 6 minutes on each side or until internal temperature reaches 140 to 150 degrees F for medium. Serve with reserved sauce mixture. Makes 4 servings.

Use your broiler: Brush steaks with sauce mixture as directed. Place on rack of broiler pan. Broil 3 to 4 inches from heat 6 to 8 minutes on each side or until internal temperature reaches 140 to 150 degrees F.

Serve with reserved sauce mixture.

Just do it!

Ingredients / Directions
2 (8 to 12 ounce) strip steaks
Salt and freshly ground black pepper
1/2 cup(s) pitted black Kalamata olives
chopped
1 tablespoon olive oil
1 tablespoon butter or olive oil
2 cloves garlic
pressed flat with the side of a knife Cut the strip steaks in half across the midsection to make 4 steaks. Season the steaks on both sides with salt and pepper.

Heat oil and butter in a wide skillet over medium high heat. When the fat is hot
add garlic
and cook a few seconds until it is aromatic. Add the steaks and cook until well-browned
about 3 minutes on each side (remove garlic when it gets brown).

Reduce heat to moderate
and cook about 7 minutes more
or until done to desired tastes. Remove to serving plates.

Add the olives to the skillet
and stir to heat through. Add a little water
beef broth or red wine to the skillet and scrape out bits that are sticking
then pour this pan sauce over the steak.

Serve with steamed or saut?ed asparagus orecchiette (ear-shaped pasta) or small shell pasta coated with gorgonzola or blue cheese.

Serves 4.

Check out the travel channel!

Ingredients / Directions
Flour
1 (2 pound) round steak
4 tablespoons melted butter
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup(s) diced onion
1/2 cup(s) diced mushrooms
1 cup(s) sour cream Pound flour into steak with meat tenderizer or the edge of a heavy plate. Sear steak in butter; add salt and pepper. Saute onion and mushrooms.

Combine onion
mushrooms
sour cream and 2 tablespoons flour. Place steak in large casserole or skillet; cover with sour cream mixture. Bake
covered
at 275 degrees F for 2 hour(s).

Yield: 6 servings

Not bad!

Ingredients / Directions
1 round steak or sirloin steak
3 tablespoons all-purpose flour
divided
3 tablespoons oil or solid shortening
1 onion
sliced
2 garlic cloves
finely chopped
1/4 cup(s) chopped bell pepper
1/4 cup(s) chopped celery
1 (10 ounce) can whole tomatoes or stewed tomatoes
undrained
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/4 cup(s) water
if needed
1 beef bouillon cube Slice steak into strips and flour the meat strips with 1 tablespoon flour. Set aside.

Heat oil in skillet and brown flour beef strips in hot oil. Remove browned beef from oil and set aside.

Scrape skillet to pick up browned crusted bits on the bottom of skillet. Add remaining 2 tablespoons flour to oil and crusty bits and stir over medium heat to make a brown roux.

Stir onions
garlic
bell pepper and celery into roux. Cover skillet and cook vegetables in the roux for 5 minutes or until softened.

Return beef strips to the vegetables. Stir in canned tomatoes
black pepper
red pepper
salt and Worcestershire sauce. Cover skillet and cook for 5 minutes to meld seasonings with beef and vegetables.

Stir in bouillon cube and additional water if needed to make an ample gravy. Stir to dissolve bouillon cube.

Cover skillet and simmer for 1 hour(s) or until beef is fork tender and gravy thickened.

Serves 4.

Serve over rice.