POOR MAN'S STEAK
"ON A PASTOR'S BUDGET and with seven children, we didn't have steak very often. But we were just as satisfied with this wonderful dish Mom dreamed up-a country-style "steak" with creamy gravy. It was always a hit with our family.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine water, cracker crumbs and salt; add beef and mix well. Press into a 15x10x1-in. baking pan lined with waxed paper. Cover and refrigerate overnight. , Cut the meat into 12 squares. Coat each square lightly with flour. In a large skillet, cook over medium heat in oil, a few pieces at a time, until a thermometer reads 160° and juices run clear; drain. , Remove waxed paper from the baking pan; spread the soup in bottom of pan. Place meat squares in a single layer over soup. Bake, uncovered, at 350° for 10-12 minutes or until heated through; Spoon some soup over each meat square.
Nutrition Facts : Calories 283 calories, Fat 18g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 493mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
THE BEST PEPPER STEAK
Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
- Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
- Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
- About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
- Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
- Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
- Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
- Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
- Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.
POOR MANS GROUND BEEF PEPPER STEAK
Great on Pinneapple rice ! I Use brown rice and pinneapple chunks in my rice cooker using all the juice from can and adding water to reach desired amount and sprikle in a little red pepper. OOPS, I think thats another recipe ! LOL
Provided by Dee Schimmel
Categories Steaks and Chops
Number Of Ingredients 8
Steps:
- 1. Mix ground beef, salt and pepper in bowl.
- 2. Shape into 8 patties.
- 3. Brown quickly on both sides in butter in skillet.
- 4. Remove patties to hold platter.
- 5. Combine green peppers, onion, garlic and soy sauce in skillet.
- 6. Cook, stirring constantly for 2 to 3 minutes.
- 7. Arrange on platter with patties.
- 8. Serve with additional sauce.
AMISH POOR MANS STEAK
Make and share this Amish Poor Mans Steak recipe from Food.com.
Provided by Tina Klein
Categories Meat
Time 9h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all together, except soup and water or milk, and shape into a narrow loaf.
- Let sit in refrigerator overnight, or for at least 8 hours, to blend flavors.
- Slice loaf and fry in a skillet on both sides until brown.
- Put slices in baking dish.
- Mix 1 can mushroom soup with 1 cup of water or milk, and pour over each piece.
- Bake at 325 F for one hour.
Nutrition Facts : Calories 433.6, Fat 21.4, SaturatedFat 8.4, Cholesterol 85.7, Sodium 1045.8, Carbohydrate 31.8, Fiber 1.3, Sugar 1, Protein 26.7
AMISH POOR MAN'S STEAK
First had this dish at an Amish church in rural Ohio. I will never forget the delicious smell of that church kitchen! After a little questioning, a kind woman gave me the recipe. Great for a plan-ahead meal.
Provided by ashli113
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 9h25m
Yield 5
Number Of Ingredients 7
Steps:
- Mix ground beef, milk, saltine cracker crumbs, onion, salt, and black pepper in a bowl. Shape mixture into a narrow loaf and place onto a baking sheet; cover and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cut loaf into 1-inch-thick slices and sear the 'steaks' in the hot skillet until browned, 2 to 3 minutes per side. Insides will still be pink. Arrange slices in a roasting pan. Spread mushroom soup over steaks.
- Bake steaks in the preheated oven until mushroom soup is bubbling and meat is no longer pink inside, about 1 hour. An instant-read meat thermometer inserted into the center of a meat slice should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 334.2 calories, Carbohydrate 22.2 g, Cholesterol 59 mg, Fat 18.1 g, Fiber 1.3 g, Protein 19.9 g, SaturatedFat 6.2 g, Sodium 1219.7 mg, Sugar 5.5 g
OLD-FASHIONED POOR MAN'S STEAK
These flavorful "steaks" fit into everybody's budget. A special friend shared the recipe, and I think of her each time I make this. - Susan Wright, Mineral Wells, West Virginia
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine cracker crumbs, water, salt and pepper. Crumble beef over mixture and mix well. Press into an ungreased 9-in. square pan. Cover and refrigerate for at least 3 hours. , Cut into 3-in. squares; dredge in flour. In a large skillet, heat oil over medium heat; add beef and cook until browned on both sides, 2-3 minutes on each side. , Transfer to a 3-qt. slow cooker with a slotted spatula or spoon. Add soup. , Cover and cook on high until meat is no longer pink, 4 hours. Serve with mashed potatoes or noodles.
Nutrition Facts : Calories 292 calories, Fat 18g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 372mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
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