Baked Steak With Onions And Mushrooms Recipe 415

Steps:

• 1. Adjust oven rack to middle position and heat oven to 300 degrees. Pat steaks dry with paper towels and season with salt and pepper. Spread cornstarch in shallow dish. Working with 1 steak at a time, dredge steaks in cornstarch, shaking off excess, and transfer to plate. 2. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add 3 steaks at a time and cook until browned, about 3 minutes per side, then return to plate. Repeat with remaining 2 tablespoons oil and remaining 3 steaks. 3. Remove skillet from heat and discard oil. Combine water, soy sauce, and tomato paste in now-empty skillet, scraping up any browned bits. Stir in onions, mushrooms, garlic, rosemary, and 1/4 teaspoon salt. Place steaks in single layer on top of onion mixture and add any accumulated steak juices. 4. Cover skillet, transfer to oven, and bake for 2 hours. Uncover and continue to bake until steaks are browned and fork tender, about 30 minutes longer. Transfer steaks to platter, tent loosely with aluminum foil, and let rest for 5 minutes. Season onion mixture with salt and pepper to taste and spoon over steaks. Sprinkle with parsley. Serve.

Steps:

• Place steak in a greased 9x13 baking dish. Sprinkle with salt and pepper.
• Pour mushroom soup and 1/2 c water over steak and sprinkle with onion soup mix.
• Cover and bake at 325 for 2 hours.

Steps:

• Microwave lemon and lime in a small bowl to release essential oils and set aside until they are cool enough to handle.
• Add soy sauce and vinegar to blender, replace lid and turn on blender. Through the feed opening add, 1 at a time, the garlic, ground cloves, rosemary, thyme, and black pepper. Halve lemon and lime and leaving the blender running, squeeze juice from each through the feed opening.
• Place flank steak in a nonreactive container, add marinade and coat steak. Pour barbecue sauce over and spread to coat. Cover and refrigerate for 2 hours.
• Heat grill and sear each side of steak. Cook to your desired level of doneness and transfer to a cutting board to let rest for 5 minutes.
• Heat grapeseed oil in a skillet over medium-high heat. Add onion and saute until translucent, then add mushrooms and saute until they begin to give up their juices. Add red wine and allow most of it to evaporate. In a small bowl, whisk together water and beef base and add to pan. Allow to reduce by half. Season with salt and pepper to taste, remove from heat and keep warm.
• Slice steak on the bias into 1/4-inch thick strips and arrange on plate. Spoon mushroom onion sauce over.

Steps:

• Melt the butter and olive oil together in a frying pan and add the mushrooms and onions; let them cook slowly, over medium heat, until the mushrooms are getting a little brown and the onions are nice and soft, about 20 minutes.
• While there's still some moisture left from the mushrooms, add the Worcestershire sauce and garlic salt.
• The mixture will thicken and it's ready to serve.
• Serve with grilled steak and use leftovers for omelets.
• Makes 4 servings if served with steak.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine oil, herb seasoning, paprika, and salt in a 9x13-inch baking pan. Add steak slices, undrained tomatoes, mushrooms, bell pepper, and onion; mix well.
• Bake, uncovered, in the preheated oven until vegetables are tender and steak is cooked through, about 25 minutes.