GRANDMA ETTA'S CHUCK STEAK FRY-ROAST
Make and share this Grandma Etta's Chuck Steak Fry-Roast recipe from Food.com.
Provided by plove53
Categories Steak
Time 1h10m
Yield 1 pan, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a frying pan; add oil; fry the steak a minute on both sides.
- Add vinegar, add any salt, add the onions and let them fry a couple of minutes.
- Add a little water (just enough to cover bottom of pan).
- Add carrots, celery, garlic, and any salt and pepper.
- Bring to a simmer; cover and cook for 45 minutes to 1-1/2 hours.
- Only remove the cover to see if you need to add water.
Nutrition Facts : Calories 101.4, Fat 2.7, SaturatedFat 0.4, Sodium 120.5, Carbohydrate 18.5, Fiber 5, Sugar 8.9, Protein 2.1
GRANNY'S STEAK AND GRAVY
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.
GRANDMA VICKIE'S CHUCK ROAST
Try this recipe for the best pot roast on a cold day, baked with carrots and potatoes and flavored with zesty horseradish sauce.
Provided by chris
Categories Main Dish Recipes Roast Recipes
Time 3h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large lidded pot over medium heat. Add chuck roast and brown, turning occasionally, about 5 minutes. Spread horseradish on roast. Add water and cover the pot.
- Bake in the preheated oven for 2 hours.
- Remove from the oven and leave oven on. Transfer roast to a plate. Add carrots, potatoes, and onion to the pot and return roast to the pot. Cover and continue baking about 1 hour more.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 32.9 g, Cholesterol 52.6 mg, Fat 9.3 g, Fiber 6.2 g, Protein 19 g, SaturatedFat 3 g, Sodium 150.2 mg, Sugar 7.5 g
GRANDMA'S ROAST BEEF
French chef and "Rotis" author Stephane Reynaud developed this simple but savory roast recipe as an homage to childhood feasts at his grandmother's house.
Provided by Martha Stewart
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Heat olive oil in a large skillet with a lid over medium heat. Add potatoes, carrots, shallots, and garlic; cook, stirring to combine. Add thyme and bay leaf; cover and cook, stirring occasionally, for 15 minutes. Season with salt and pepper.
- Heat 3 tablespoons butter in a roasting pan over high heat. Add beef and cook, turning, until browned on all sides. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of the steak reaches 120 degrees for rare, about 35 minutes.
- Remove roast from oven and tent with aluminum foil; let stand 10 minutes. Do not turn off oven.
- Transfer roast to a cutting board.
- Add wine to roasting pan, scraping bottom to remove browned bits. Add remaining 4 tablespoons butter and stir until smooth and creamy. Add vegetables to roasting pan; transfer to oven and roast for 5 minutes. Slice beef and serve with vegetables.
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