German Beef Steaks Recipes

Steps:

• Cut steak into six serving-size pieces; pound to 1/4-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick. , In a large skillet, heat oil over medium-high heat. Brown beef on all sides. Add the water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove to a serving platter and keep warm. , For gravy, skim fat from drippings. Combine the flour, water and browning sauce if desired; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

Steps:

• In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
• Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
• Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

Steps:

• In a small bowl soak roll in water.
• Heat 2 T vegetable oil in a fry-pan; cook chopped onion until lightly browned.
• Transfer onion to a bowl.
• Squeeze roll as dry as possible and mix roll with onion.
• Add ground beef; blend well.
• Season with salt and pepper.
• Shape meat into 4 patties; cook about 5 minutes on each side or to desired doneness.
• Remove and keep warm.
• Add sliced onions to pan drippings; cook until lightly browned.
• Arrange beefsteaks on a platter and top with onion rings.

Steps:

• Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
• Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
• Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.

Steps:

• 1. In a small bowl soak roll in water.
• 2. Heat 2 tablespoons vegetable oil in a frypan; cook chopped onion until lightly browned.
• 3. Transfer onion to a bowl.
• 4. Squeeze roll as dry as possible and mix roll with onion.
• 5. Add ground beef; blend well.
• 6. Season with salt and pepper.
• 7. Shape meat into 4 patties; cook about 5 minutes on each side or to desired doneness.
• 8. Remove and keep warm.
• 9. Add sliced onions to pan drippings; cook until lightly browned.
• 10. Arrange beefsteaks on a platter and top with onion rings.