Savoury Steak And Onions Recipes

Steps:

• Preheat oven to 180°C.
• Trim any fat from steak.
• Mix together the mustard, brown sugar, flour, salt and pepper.
• Rub mixture into the steak, and cut into large squares.
• Place steak in an ovenproof dish and cover with sliced onions.
• In a small bowl mix together the vinegar, Worcestershire sauce, ketchup and water.
• Pour the sauce over the steak and onions Cover and bake for 1 1/2 hours.
• Check sauce during cooking and add more water if required.

Steps:

• Trim fat from steak and ccut into serving size pieces.
• Sprinkle with pepper, and place in a 5-6 quart slow cooker sprayed with vegetable cooking spray.
• Place onion slices over steaks.
• Combine mushroom soup, and salsa and mix well. Spoon over steak and onions.
• Cover and cook on low for 7-8 hours.

Steps:

• In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
• Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
• Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
• To serve, cut the steak into 1/4-inch-thick slices and top with the onions.

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.

Steps:

• Mix together the oil, butter, Dijon, honey savory & Worcestershire sauce; beat until well blended.
• Pour into a shallow dish large enough to hold the 4 onion slices flat in the marinade.
• Run a water soaked bamboo skewer through each onion slice from one side to the other to hold the slice together. Trim off any protruding bits of the skewers.
• Place onion slices it in the marinade and refrigerate until 15 minutes before serving or proceed to cook them now. They may be prepared the day before and kept overnight.
• Flip the slices a few time to evenly coat the slices with the marinade.
• Over medium heat warm a lightly oiled skillet.
• Remove onion slices from the marinade and fry the slices until golden on both sides approx 7 minutes each side.
• Be careful that they do not burn-the honey tends to caramelize quickly. If necessary turn the heat a bit lower.
• Serve & enjoy.

Steps:

• Mash together the avocado and lime juice. Stir through the sweetcorn, tomato, half the coriander and seasoning to make a salsa. Set aside, covered with cling film.
• Heat the oil in a non-stick frying pan or griddle pan and cook the onions for about 8 mins until lightly charred and slightly softened. Remove to a warmed serving dish.
• Dust the steak with the fajita seasoning and some black pepper, then add to the pan. Cook for 2-3 mins, depending on how rare you like it, then add to the onions. Meanwhile, warm the tortillas following pack instructions. Serve the steak and onions with the tortillas, salsa, lettuce, jalapeño peppers and lime wedges.

Steps:

• Mix the wine, soy sauce, mustard and sugar in a big bowl. Toss in the steak strips, season well with pepper and leave to sit and soak while you get everything else ready.
• Pour the oil into a large frying pan and heat it up over a medium heat for a minute or so. Tip in the onion slices, turn the heat up to very high and cook for 3-4 minutes, stirring often to get the onions really golden brown. Take the onions out and keep them warm.
• Lift the steak strips out of the marinade with a slotted spoon and stir fry them in the onion pan over a very high heat for 30 seconds (do it in two batches if it's easier). Pour in the marinade from the bowl and boil for a few seconds until it sticks to the meat but is still juicy. Season with salt and pepper and keep warm.
• Toast the bread and then spread with the garlic butter and cut each slice in half. Overlap two pieces of toast on each plate, top with a spoonful of onions, then the steak and more onions. Put a little pile of watercress on each plate and serve straightaway.

Steps:

• Preheat oven to 350°.
• Sauté onions in butter until soft.
• In a shallow baking dish layer sliced potatoes and onions, and sprinkle with garlic and seasonings between each layer.
• Bake at 350° oven for 40 minutes.
• Add whipping cream, sprinkle paprika over top.
• Raise heat to 400° and bake 15-20 minutes longer, or until potatoes are soft.
• *For a tasty variation try adding 1/2 cup peas, 1/2 cup ham and 1/2 cup grated Swiss cheese-- enjoy.

Steps:

• Heat greased grill to medium-high heat.
• Mix garlic and chili powder until blended; rub evenly onto both sides of steak.
• Grill steak and vegetables 12 to 14 min. or until steak is medium doneness (160ºF) and vegetables are tender, turning steak after 7 min., turning vegetables occasionally and brushing all with barbecue sauce for the last 5 min.
• Remove steak and vegetables from grill. Let steak stand 5 min. before slicing to serve with the vegetables.

Steps:

• Cut round steak or cube steak into 6 or more serving size pieces.
• Salt and pepper steak pieces.
• Combine flour and dried mustard; then coat steak pieces with flour mixture.
• Using a large frying pan, brown the meat in 1 tablespoon of oil and 1 tablespoon of butter.
• Transfer to a crock pot.
• Heat remaining oil and butter in the same frying pan.
• Add onion, carrots, and celery. Saute until vegetables are glazed.
• Add tomatoes, Worcestershire, and sugar. Heat, scraping up drippings from bottom of pan.
• Pour vegetable mixture over the meat in the crock pot.
• Cover and cook on low for 6-8 hours, or until tender.
• Serve meat with vegetable sauce over top. Sprinkle with chopped parsley as garnish, if desired.
• Note: I won't claim that this is the most beautiful looking dish in the world but even the kids loved it once they got past their initial wrinkled nose inspections. It sure does smell good while cooking though.