MY MOTHER'S SWISS STEAK
My mother's recipe. Serve with potatoes, rice, or noodles.
Provided by nixxie
Categories Main Dish Recipes Beef Swiss Steak Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.
- Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. Reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
- Mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 7.2 g, Cholesterol 76.1 mg, Fat 12.2 g, Fiber 1 g, Protein 28.6 g, SaturatedFat 3.6 g, Sodium 548.6 mg, Sugar 2.1 g
MOM'S STEAK SAUCE
This is the sauce that my family uses to marinate a london broil. I usually make a double batch so that I have plenty to serve with the london broil and extra to drizzle over my baked potato.
Provided by Caryn
Categories Sauces
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Mix everything together in a small saucepan.
- Bring to a boil.
- Cool.
- Serve as a steak sauce and/or use to marinate your choice of beef.
Nutrition Facts : Calories 308, Fat 22.1, SaturatedFat 2.9, Sodium 5058.2, Carbohydrate 29.4, Fiber 0.3, Sugar 24.6, Protein 1.7
MOM-MOM'S PEPPER STEAK
This is a terrific family dinner. Tender pieces of steak are sauteed with juicy peppers in a great sauce. Serve with white rice or buttered mashed potatoes, and Italian bread for dipping. This is a really easy dinner. I hope your family will enjoy this as much as mine does.
Provided by Melissa Carmela
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a large skillet over medium heat, and cook and stir the green and red peppers until tender, about 10 minutes. Remove the peppers from the pan and set aside.
- Place the steak strips into the skillet with the grated onion, and cook and stir for about 10 minutes, until the steak is evenly browned and no longer pink inside. Return the cooked peppers to the skillet, and stir in tomatoes, water, and sugar. Sprinkle with salt and pepper to taste.
- Simmer over low heat for 45 minutes to 1 hour, stirring occasionally, until the steak is tender and the sauce has thickened.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 13.2 g, Cholesterol 69.2 mg, Fat 15.5 g, Fiber 2.9 g, Protein 26.2 g, SaturatedFat 4.9 g, Sodium 115.3 mg, Sugar 6.6 g
MOM'S MEDITERRANEAN STEAK SAUCE
Mom made this recipe and we serve it with steaks, a side of mashed potatoes and veggies. I love olives so really like this! It's simple and easy too!
Provided by Charlie 85
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Heat some olive oil in a saucepan on medium heat.
- 2. Add the chopped garlic and onion and fry until slightly browned.
- 3. Add the tomato sauce, red wine, olives, and oregano.
- 4. Add salt and pepper if desired.
- 5. Simmer on low heat for approximately 15 minutes.
- 6. Serve over steak or any meat you like!
MOM'S SPAGHETTI SAUCE
A great sauce for any pasta dish, I usually leave the meats out for most baked dishes. This recipe came to me from my Mother, a full-blooded Italian-American, with a few minor additions/changes by me. I have never found a recipe that I like as much, but then I am probably biased. Cook time is 1 to 8 hours depending on how long you have. Mom used to cook it all day. I like to go at least two hours, but I have spent as little as 45 minutes on the cook time.
Provided by Wally Wilkins
Categories Sauces
Time 2h30m
Yield 2 quarts
Number Of Ingredients 23
Steps:
- Cut celery and onion (and bell pepper if used) as fine as you prefer.
- If you like chunky style sauce make the pieces bigger, I like mine chopped fairly small.
- In a large skillet, heat 1-2 tblspn of oil, when oil is hot (not smoking) add celery and stirfry.
- As celery begins to clarify, add onion (and bell pepper, if used) and stirfry until it begins to glaze, add chopped garlic, stir for a short time (don't let anything begin to brown).
- If using meat, add ground beef or stew beef and brown, stirring regularly, adjust heat to make sure nothing burns.
- Salt and black pepper to taste.
- Transfer to a larger pot (if you have a good sized pot that you can brown in, you can just start with that instead of using the skillet.).
- Stir in tomato paste and cook until the color darkens.
- Stir in tomatos and tomato sauce.
- Add spices (Italian seasoning or individual spices) to taste.
- Add 3 Bay Leaves.
- Stir in mushrooms and/or black olives and crushed red pepper, if desired.
- Stir in 1-2 cans of water (I use the tomato paste, tomato and tomato paste cans to get the leavings out of them.).
- Adjust heat to simmer.
- Let cook for at least 1 hour, longer if you can, and stir regularly.
- Check spice to taste and add what you want.
- You can cook this for a little while or for a longer time.
- I prefer at least 2 hours to give all the spices a chance to blend well.
- But it can be cooked for as little as a half hour.
- If you want it to cook for a long time, monitor the thickness and add water as needed.
- Don't forget to remove the Bay Leaves before serving.
- Some people like to add a pinch of sugar to cut the acidity, but I believe that the Bay Leaves accomplish this and have never used sugar.
- When done, serve over or mix with the cooked pasta of your choice.
- Add grated parmissan if desired.
- Also individuals can add crushed red pepper to their own servings, for those who like it a little spicier.
- If making a baked dish such as Lasagna, Ziti, etc.
- you may want to make the sauce a little thinner (add water) to start with.
Nutrition Facts : Calories 1002.5, Fat 50.2, SaturatedFat 15.7, Cholesterol 154.2, Sodium 3359.7, Carbohydrate 90.4, Fiber 21.5, Sugar 55.3, Protein 60.9
MY MAMA'S MEAT SAUCE
This is probably the first thing that I ever learned to cook. My mother used to cook it while I took a nap as a child, and the smell would wake me up. It's really garlicky and the wine gives it a nice flavour. It also freezes really well. Enjoy!
Provided by Miraklegirl
Categories Meat
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onions in oil.
- Add beef and brown before stirring in all seasonings.
- Add tomatoes, paste, and cloves.
- Stir and add alcohol if using.
- Cover and let cook on a low fire for 2 hours or more.
Nutrition Facts : Calories 456.7, Fat 25.5, SaturatedFat 9.3, Cholesterol 102.8, Sodium 1220.1, Carbohydrate 24.4, Fiber 4.4, Sugar 13.1, Protein 32.5
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17 STEAK SAUCE RECIPES THAT GO BEYOND A1 - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (3)Published Mar 2, 2022Category Recipe Roundup, Toppings
- A1 Steak Sauce. Alright, let’s start by getting the obvious option out of the way. If you love A1 sauce, I totally get it. It’s popular for a reason. So, if you’re curious about making your own, this recipe will help you out.
- Heinz 57. Heinz 57 sauce is probably the second most-used steak sauce, and it’s even more straightforward and effortless to make than A1. All you need is this copycat recipe.
- Diane Sauce for Steak. Diane sauce is super popular in restaurants, but you don’t see it premade in stores. Luckily, this recipe is creamy, buttery, and herby, and it’ll give your steak’s flavor a lot more depth.
- Chimichurri Sauce for Steak. Chimichurri sauce is bold and flavorful. Combining parsley, oregano, olive oil, sea salt, ground pepper, white wine vinegar, minced garlic, and crushed red peppers, it’s a fragrant powerhouse.
- Easy Creamy Pepper Sauce. Easy creamy pepper sauce is relatively thin but delightfully smooth with a ton of peppery goodness. It’s garlicky and oniony, and there’s some zest from the lemon juice, too.
- Creamy Whisky Sauce. Creamy whisky sauce is also easy and creamy like the pepper sauce above, but it’s much thicker, almost like gravy. It has a warm, earthy flavor that features notes of whisky, beef, and mustard.
- Blue Cheese Sauce for Steak. Blue cheese sauce is zingy and zesty, as most things made with blue cheese are. But the addition of chives gives it a fresh, clean taste, as well.
- Béarnaise Sauce – World’s Finest Steak Sauce. Many people consider this thick, creamy variation of Hollandaise sauce one of the “world’s finest.” But unlike Hollandaise sauce, this one isn’t challenging to make.
- Herb Garlic Butter for Steak. Sometimes, you don’t need something with lots of fancy ingredients. Sometimes, you just need good, old-fashioned garlic butter to make your steak – or anything else – extraordinary.
- Incredible Red Wine Sauce For Steak. If you have butter, shallots, Pinot Noir, and 20 minutes to spare, you can have this red wine steak sauce ready to serve.
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