Steak With Chunky Tomato Sauce And Potatoes Recipes

Steps:

• In a large resealable bag, combine the vinegar, salt and pepper. Add the beef; seal bag and turn to coat. Refrigerate for 30 minutes. , Drain marinade. Place flour in another large resealable bag; add beef and toss to coat. In a large skillet, cook beef in oil over medium heat for 15-20 minutes or until tender., Add the remaining ingredients. Cover and simmer for 20-30 minutes or until the potatoes are tender, stirring occasionally.

Steps:

• In a 10 or 12 inch skillet over medium-high heat, in hot salad oil, cook steaks, a few at a time, 2 or 3 minutes on each side or until of desired doneness; place on warm platter and keep warm.
• Chop 3 tomatoes and slice 3.
• Reduce heat to medium; to same skillet add 1/4 cup water, chopped tomatoes, green onions, sugar, salt and basil.
• In cup, blend cornstarch and 1/4 cup cold water until smooth; gradually stir into tomato mixture and cook stirring until thickened.
• Add sliced tomatoes and cook until heated through.
• Spoon tomato mixture over steaks.

Steps:

• Flatten steak to 1/4-in. thickness. In a skillet, saute 1/4 cup onion in 1 tablespoon oil until golden brown. Add stuffing, 1/4 cup water and poultry seasoning; cook and stir until water is absorbed. Spoon over steak; roll up tightly jelly-roll style, starting with long side. Secure with toothpicks or kitchen string., Combine the flour, salt and pepper. Coat meat with flour mixture. In a Dutch oven, brown meat on all sides in remaining oil. add the tomatoes, ketchup and remaining water and onion. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. , Add green pepper and mushrooms; cook 15 minutes longer or until meat reaches desired doneness.

Steps:

• Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.
• Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. Reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
• Mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.

Steps:

• In a large pot of boiling water, over high heat, boil potatoes about 8 minutes or until tender.
• Drain well; toss with parsley, 1/2 teaspoon of the oil and 1/4 teaspoon of the salt.
• Cover and keep warm.
• Meanwhile, in large nonstick skillet, over medium heat, heat 1 teaspoon of the remaining oil until hot but not smoking.
• Add onion and garlic; stir to coat.
• Add 1/4 cup of the broth; cook, stirring frequently, about 5 minutes, until the onion is softened.
• Add carrot; cook, stirring frequently, about 4 minutes, until softened.
• Stir in remaining 1/2 cup broth; cook about 4 minutes, or until slightly reduced.
• Stir in tomatoes, oregano and rosemary; cook 5 minutes longer, or until sauce is slightly thickened.
• Cover and keep warm.
• In another large nonstick skillet, over medium-high heat, heat remaining 1 1/2 teaspoons oil until hot but not smoking.
• Sprinkle steaks with remaining 1/4 teaspoon salt; cook about 2 minutes per side, or until lightly browned and just cooked through.
• Place steaks and potatoes on four plates; spoon sauce over steaks and serve.