Extreme Melt In Your Mouth Steaks Recipes

Steps:

• 1. Preheat oven to 350. Heat olive oil in large (cast iron works best) skillet on med-med/high heat.
• 2. Mix flour, salt & pepper (I prefer fresh ground) in pie plate.
• 3. Dredge cubed steaks in flour mixture.
• 4. Brown steaks maybe 5 min. per side.
• 5. Turning over a few times.
• 6. Place cooked cubed steaks in a deep casserole dish. Drain oil from skillet, reserving steak/flour residue.
• 7. Mix soup mix with 2 cups water in a bowl.
• 8. Pour water into cast iron skillet.
• 9. Turn heat higher whisking to loosen browned bits in skillet. I sometimes add some of the leftover flour at this time... mixture does not need to be thick as it thickens in the oven.
• 10. Pour this mixture over cubed steaks.
• 11. Bake, uncovered, for 1 hour.
• 12. Makes its own gravy & cubed steaks are so tender, you won't need a knife!

Steps:

• In a medium bowl, combine the flour, 1 t. salt, and 1/4 t. pepper; coat the steak with the mixture.
• In a large skillet, heat 4 T. of the oil over medium-high heat; add the steak and cook for 6-8 minutes, turning halfway through. (If your skillet is not large enough to cook all the steak at once, cook it in two batches, adding more oil if needed.) Remove the steak from the skillet and set aside.
• In the same skillet, heat the remaining 2 T. of oil over medium-high heat and saute the celery and onion for about 5 minutes or until tender. Add the carrot slices, spaghetti sauce, and the remaining salt and pepper; mix well. Add the steak to the mixture, reduce the heat to low, and simmer, uncovered, for 10 minutes or until warmed through.

Steps:

• In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.