Saucy Round Steak For A Crowd Recipes

Steps:

• 1. Add bread to beaten eggs and milk mixture. Soak.
• 2. Addto ground beef, mix in Worcestershire sauce, salt, pepper, onions, and sage. mix well
• 3. Make into loaves and bake in 350 degree oven for 1 hour.
• 4. Remove from oven and slice. Pour hot mushroom sauce over loaf. Serve.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat oil in a large skillet over medium heat. Brown steak strips on all sides. With a slotted spoon, transfer steak strips to a baking dish. Stir garlic into skillet; cook 5 minutes. Add vinegar, sugar, and ketchup. Then stir in mustard, paprika, salt, and pepper; and simmer 3 minutes. Pour sauce over steak strips.
• Cover baking dish, and bake in a preheated oven for 1 hour. Uncover, and bake for 30 minutes more.

Steps:

• Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
• Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
• Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
• Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
• Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
• Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
• Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

Steps:

• Trim beef; cut into serving-size pieces. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with pepper. Top with the onion, mushrooms and tomato sauce. Cover and bake at 325° for 1-3/4 to 2 hours or until meat is tender. Serve over noodles.

Steps:

• Mix ground beef and eggs together in a very large bowl.
• Heat oil in a large skillet over medium heat; stir in bell peppers and onion. Cook and stir until vegetables are tender, 5 to 7 minutes.
• Add cooked vegetables, Cheddar cheese, panko, Worcestershire sauce, steak sauce, ketchup, salt, pepper, and garlic powder to the beef mixture; mix until well combined.
• Pinch off a piece of the meat mixture and form it into a quarter-sized patty. Fry it in the same skillet until done, 2 to 3 minutes per side. Taste and adjust seasonings to remaining mixture, if needed.
• Preheat the oven to 350 degrees F (175 degrees C).
• Form meat mixture into 25 equal-sized patties. Brown several patties at a time in the skillet, being careful not to burn them, 3 to 5 minutes per batch. Transfer patties to baking sheets.
• Bake in the preheated oven until cooked through, 10 to 20 minutes. An instant-read thermometer inserted into the center should read at least 155 degrees F (63 degrees C).

Steps:

• In a large plastic bag, shake together flour, salt and pepper.
• Cut steak into 8 pieces.
• One piece at a time, seal steak in bag; pound with meat mallet to 1/4 inch thikcness, working flour mixture into meat.
• Reserve any remaining flour mixture.
• In a Dutch oven, heat oil over medium high heat; brown meat well, in batches if necessary.
• Remove to plate.
• Add bacon to pan; cook over medium heat until crisp, about 5 minutes.
• Drain off fat.
• Add onions, garlic, celery, Cajun seasoning and thyme; cook, stirring until onions are softened, about 5 minutes.
• Sprinkle with any reserved flour mixture, cook, stirring for 1 minute.
• Whisk tomato paste into stock; pour into pan,.
• Return steaks and any accumulated juices to pan.
• Cover and simmer over low heat, turning steaks halfway through, 1 hour and 45 minutes.
• Add green pepper.
• Simmer, covered until steaks are fork tender and green pepper is tender crisp, about 15 minutes.
• Sprinkle with green onions and parsley.
• Crockpot Version: Follow first paragraph as directed, In frypan, brown meat, transfer to crockpot.
• Whisk tomato paste into 2 cups beef stock; pour into frypan and bring to boil, scraping up brown bits, pour into crockpot.
• Add remaining ingredients, except green pepper, green onions and parsley.
• Cover and cook, stirring twice, until meat is tender, on low for 8 hours or on high for 4 to 6 hours.
• Add green pepper, cook on high for 15 minutes.
• Serve sprinkled with fresh onions and parsley.

Steps:

• 1. Preheat oven to 350.
• 2. In large bowl, combine the ground beef, oatmeal, egg substitute, salt, Mrs. Dash Garlic Seasoning, pepper and 2/3 Cup of the condensed onion soup.
• 3. Shape into 10=12 oval patties. Spray non-stick pan with olive oil, or use just enough oil to cover bottom of pan. Brown on both sides over medium high heat. You do not want to crowd the pan when browning, so only do 3-4 steaks at a time, remove from and keep warm while you finish browning the rest. Keep warm while you make the gravy.
• 4. In medium bowl blend flour and the remaining soup til smooth; add the ketchup, red wine, steak sauce and dry mustard.
• 5. Place steaks in lightly greased 9X12 baking dish. Pour gravy over the steaks. Bake covered with foil for 25 minutes. Remove foil and bake an additional 10 minutes, or until steaks are done, and gravy has thickened.