Jul 12 # 16 of 21
STUFFED CUBE STEAKS
8 cube steaks (about 2 pounds)
1-1/4 teaspoons salt, divided
1/4 teaspoon pepper
1/2 cup French salad dressing
1 cup shredded carrot
3/4 cup finely chopped onion
3/4 cup finely chopped celery
1/2 cup finely chopped green pepper
1/4 cup beef broth
2 tablespoons vegetable oil
1 tablespoon cornstarch
1/4 teaspoon browning sauce, optional
Pound steaks to 1/4-in. thickness. Sprinkle with 1 teaspoon salt and pepper. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Spoon salad dressing over steaks. Cover and chill for 1 hour. In a saucepan, combine vegetables, broth and remaining salt. Cover and cook over medium heat for 6-8 minutes or until tender. Drain, reserving liquid. Spoon 1/4 cup vegetable mixture onto each steak; roll up and secure with toothpicks. In a large nonstick skillet, brown meat rolls in oil. Cover and simmer for 35-40 minutes or until meat is tender. Remove with a slotted spoon; keep warm. Combine cornstarch and reserved cooking liquid until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes. Add browning sauce if desired. Remove toothpicks from meat rolls; pour sauce over and serve immediately. Yield: 8 servings.
Jul 12 # 17 of 21
Bacon-Wrapped Steak Burgers
4 ground steak burgers - 8 oz. each
4 strips bacon
5 large mushrooms, sliced
3 tablespoons butter, melted
1 pkg. brown gravy mix
1 teaspoon Worcestershire sauce
2 teaspoons browning sauce
Wrap bacon around burgers; secure with toothpicks. Broil 4 - 5 minutes on each side or until bacon is completely cooked. Saute mushrooms in butter, prepare gravy according to directions on the package. Add Worcestershire sauce and browning sauce to gravy mix.
When burgers are done, pour gravy over and serve.
Jul 12 # 18 of 21
1 lb. beef cutlets, thinly sliced
1 tablespoon water
3+ cups Italian seasoned bread crumbs
Beat eggs and water together; dip beef slices, one at a time; dredge in bread crumbs, coating well. Heat a large frying pan. Add enough olive oil to about 1/4 inch deep. Fry cutlets until well browned on both sides. Drain on paper towels. Add more oil when frying if necessary.
Jul 12 # 19 of 21
Oriental Pepper Steak
Serving Size: 4
1 1/2 pounds steak -- cut in thin strips
4 tablespoons oil
3 green pepper -- cut in strips
salt and pepper -- to taste
3 tablespoons soy sauce
1 cup beef bouillon -- from cube or powder
2 tablespoons cornstarch
Heat oil in skillet and saute meat slices until all red is gone. Add
pepper strips, onions, garlic, salt and pepper.
Cook and stir for 5 to 10 minutes.
Combine soy sauce and bouillon, stir in cornstarch to make a smooth
Pour mixture into skillet cook and stir a few minutes more
Serve over rice.
Jul 12 # 20 of 21
Country Fried Steak and Gravy
Cubed steak (1 pkg.)
1/2 cup flour
1/2 tsp. Salt
1/2 tsp. Pepper
Other seasoning you like
Mix flour, salt, pepper and any other seasonings you like. Place flour mixture on wax paper on counter. Dip each piece of steak in flour. For really crispy dip in flour, beaten egg, then flour again. Fry in hot oil.
Remove meat; pour off all but 3 tablespoons of oil. Turn heat to high; add 3 tablespoon of the flour mixture and brown. Add about 2 cup of water and turn down heat and simmer till thicken