Steak Onion Tomato With Gravy Recipes

Steps:

• Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
• Meanwhile, bring a large pot of salted water to a boil.
• Heat a grill or grill pan over medium-high heat until hot; brush with the remaining 1/2 tablespoon oil. Season the steak with salt and pepper. Grill the steak, turning once, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the steak, onion, celery, parsley and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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Steps:

• 1. Pre-heat oil and butter in heavy skillet on medium to med-high heat. While heating, slice an onion and cut mushrooms into quarters.
• 2. Slightly pound the cube steaks. One pound of cube steak should equal 4 portions of the beef. If not, cut the steaks to make 4 servings. Salt and pepper to taste.
• 3. Mix together the flour, Panko, and seasonings (NOTE: instead of Season All seasoning, we use Bucks Multi-Purpose Seasoning, which is a great seasoning for many foods).
• 4. Dredge the cube steaks in the flour mixture and place in the heated skillet. Cook approximately 3 minutes on each side then remove from the skillet.
• 5. Add onions and mushrooms to the skillet. Saute for approximately 4 to 5 minutes until onions are translucent.
• 6. Add 2 tbsp of flour to the pan and stir until incorporated into the onions and mushrooms. Add the wine and stir to incorporate pan drippings. Then add the water, package of dry onion soup mix, Worcestershire sauce, and 2 tbsp tomato paste.
• 7. Return the cooked cube steaks to the gravy mixture. Place lid on pan and cook on low heat for 10 to 15 minutes until desired doneness. Serve over rice or with mashed potatoes and a vegetable of choice.

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.

Steps:

• 1. Sprinkle steaks with seasoned salt and pepper; dredge both sides of steaks with flour.
• 2. In frying pan, melt 1 tablespoon solid Crisco (or liquid vegetable oil). On Medium high heat, brown both sides of steaks; remove from pan to plate.
• 3. Lower heat to medium. Add onion rings and sauté until they are limp and take on a light brown color. If you need more shortening, just add a small amount of butter or margarine. Add 1 tablespoon flour, stir well and lightly brown flour.
• 4. Add can of tomatoes, 1 bouillon cube, and 1/2 cup of water (or liquid bouillon) to onions. Cook on medium-low for about 5 minutes.
• 5. Add cube steaks back to pan; cover the pan and continue cooking on medium-low for 20 minutes until tender.
• 6. Transfer steaks and gravy to serving platter or bowl. You can accompany this with or without yellow rice, coleslaw or a salad.

Steps:

• Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
• Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
• Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
• Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
• Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
• Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
• Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

Steps:

• Layer meat, onion, tomatoes & herbs & seasonings in a greased casserole dish.
• Whisk gravy mix with water, wine & sauces, pour over meat & vegetables.
• Bake at 180°C for approx 1 hour.
• Serve with mashed potatoes.

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.

Steps:

• 1. In a microwave safe bowl heat onions, and bell peppers for 1 minute to soften. Set aside.
• 2. In a mixing bowl add ground beef, egg, oats, the cooked peppers and onions.
• 3. Add worcestershire sauce and montreal steak seasoning.
• 4. Mix well to combine.
• 5. Separate into 4 sections.
• 6. Form into 4 patties. I have one of those nifty burger making gadgets, but hands work just as well.
• 7. Heat 1 tablespoon of oil in a medium skillet on medium heat. Add patties and cook until browned - about 5 minutes.
• 8. Turn and cook until browned another 5 minutes. Remove from skillet and set aside.
• 9. Drain oil from skillet. Add tomato soup, brown sugar, and worcestershire sauce for gravy. Stir to combine. Add patties to gravy and turn to coat. Cook on medium low for 10 minutes.
• 10. Prepare your quick sides...go ahead and use some of those convenience taters, or noodles (: This is supposed to be a quick comfort food fix (:

Steps:

• In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.