Saucy Steak Skillet Recipe 325

Steps:

• In a skillet, saute onion and garlic in 1 tablespoon butter and mustard until tender. Rub both sides of steaks with salt and pepper; add to skillet. Cook 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Add lemon juice, Worcestershire sauce, chives and remaining butter to the skillet; cook and stir over medium heat 2 minutes. Pour over steaks. Sprinkle with parsley.

Steps:

• Coat beef steak pieces with flour; pound into beef. Brown beef in oil in 10 " skillet; push beef to side. Cool and stir onion in oil until tender; drain. Add enough water to reserved potato liquid to measure 1 cup. Mix potato liquid, catsup, worcestershire sauce, pepper flakes, instant bouillon, salt, marjoram, and pepper. Pour on beef and oinion mix. Heat to boiling: reduce heat. Cover and simmer until beef is tender. 1 1/4 to 1 1/2 hours. Rinse frozen beans under running cold water to separate. Add potatoes and beans to skillet. Heat to boiling; reduce heat. Cover and simmer until beans are tender; 10 to 15 minutes.

Steps:

• Coat steak with flour; brown in hot oil.
• Remove steak from skillet.
• To skillet, add onion and chopped green pepper; cook and stir 1 minute.
• Return steak to skillet.
• Add enough water to reserved potato liquid to measure 1 cup.
• Add catsup, worcestershire sauce, boullion, marjoram and pepper.
• Pour onto steak; heat to boiling.
• Cover and simmer for 1 hour.
• Add the potatoes and beans.
• Simmer another 15 minutes.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat 2 Tbsp. dressing in large skillet on medium-high heat. Add steak; cook 2 min. on each side or until evenly browned. Combine tomatoes, onions, mushrooms and remaining dressing; pour over steak. Bring to boil; simmer on medium-low heat 10 min. or until steak is medium doneness (160ºF).
• Top with VELVEETA; cover. Remove from heat. Let stand 2 to 3 min. or until melted. Drain pasta. Serve topped with sauce and steak.

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add onions and mushrooms; cook 6 to 8 min. or until tender, stirring occasionally. Remove from skillet.
• Rub pepper onto both sides of steaks. Add to skillet; cook 4 min., turning after 2 min. Meanwhile, whisk broth, A. 1., sugar and flour until blended.
• Top steaks with cooked vegetables. Add broth mixture; cover. Cook on medium-low heat 7 to 8 min. or until steaks are medium doneness (160ºF) and sauce is thickened. Serve with potatoes.

Steps:

• Heat oven to 375°F. Remove fat from beef. Mix flour and pepper; rub over both sides of beef, shaking off excess. Cut beef into 6 serving pieces.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook about 5 minutes, turning once, until brown. Place beef in 11x7-inch (2-qt) glass baking dish. Pour spaghetti sauce over beef. Cover with foil.
• Bake about 1 hour. Uncover and place green beans around beef. Cover and bake about 30 minutes longer or until beef is of desired doneness. Sprinkle with olives.

Steps:

• In a large skillet, cook steaks in 1 teaspoon oil over medium-high heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add the onion, tomatoes, vinegar, sugar, garlic, lemon-pepper and remaining oil to the skillet. Cook and stir for 4-5 minutes or until onion is tender. Spoon over steaks.

Steps:

• Sprinkle steak with 1/4 teaspoon each salt and pepper. In a skillet, heat oil over medium-high heat; cook steak to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-6 minutes per side. Remove from pan; keep warm., In same skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in wine; bring to a boil, stirring to loosen browned bits from pan. Stir in green onions, Worcestershire sauce, mustard and the remaining salt and pepper. Cut steak in half; serve with mushroom mixture.

Steps:

• In a skillet, heat oil, then brown steak on all sides. Transfer to slow cooker.
• Reduce heat to med-low, then add onion, carrots, celery, salt and pepper to pan, then cover and cook until veggies are a little softened - about 5 minutes.
• Sprinkle flour over the veggies and cook for 1 minute, stirring, then add tomatoes, reserved juice, and worchestershire. Bring to a boil, stirring until thickened, then add bay leaf.
• Pour tomato mixture over steak into the slow cooker and cook on low 8 - 10 hours or on high 4 - 5 hours, until meat is tender.
• Discard bay leaf and serve with crusty bread or buttered noodles.