BAKED STEAK WITH ONIONS AND MUSHROOMS RECIPE - (4.1/5)
Provided by DreiFromBK
Number Of Ingredients 15
Steps:
- 1. Adjust oven rack to middle position and heat oven to 300 degrees. Pat steaks dry with paper towels and season with salt and pepper. Spread cornstarch in shallow dish. Working with 1 steak at a time, dredge steaks in cornstarch, shaking off excess, and transfer to plate. 2. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add 3 steaks at a time and cook until browned, about 3 minutes per side, then return to plate. Repeat with remaining 2 tablespoons oil and remaining 3 steaks. 3. Remove skillet from heat and discard oil. Combine water, soy sauce, and tomato paste in now-empty skillet, scraping up any browned bits. Stir in onions, mushrooms, garlic, rosemary, and 1/4 teaspoon salt. Place steaks in single layer on top of onion mixture and add any accumulated steak juices. 4. Cover skillet, transfer to oven, and bake for 2 hours. Uncover and continue to bake until steaks are browned and fork tender, about 30 minutes longer. Transfer steaks to platter, tent loosely with aluminum foil, and let rest for 5 minutes. Season onion mixture with salt and pepper to taste and spoon over steaks. Sprinkle with parsley. Serve.
SMOTHERED ROUND STEAK WITH GRAVY
This is one of the first recipes I learned to cook when I was a teenager. Mom taught me to cook over the phone, after I got home from school every day. She was working and I didn't think about it at the time, but later I realized my calls were reassuring to her, since she knew I was safely home. Even when Mom told me how to do it, I nearly always tweaked it! Most of the time, it turned out okay. Mashed potatoes and biscuits are perfect with this, along with a vegetable.
Provided by Bibi
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 556.3 calories, Carbohydrate 22.6 g, Cholesterol 107.5 mg, Fat 31.4 g, Fiber 1 g, Protein 43.7 g, SaturatedFat 8.1 g, Sodium 95.8 mg, Sugar 5.1 g
BLADE STEAKS WITH MUSHROOMS
Categories Beef Mushroom Sauté Kid-Friendly Quick & Easy Low/No Sugar Dinner Vinegar Steak Fall Soy Sauce Gourmet Peanut Free Tree Nut Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Pat steaks dry and cut 3 (1-inch-long) slits, 1 inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total. Transfer steaks to a platter and cover loosely with foil.
- Add butter to skillet and sauté mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 minutes, then transfer to platter with steaks.
- Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes. Add 1/2 cup beef broth and simmer 2 minutes.
- While sauce simmers, stir cornstarch into remaining 2 teaspoons broth in a cup. Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks and mushrooms, along with any juices accumulated on platter, to skillet and simmer, turning steaks over in sauce, until just heated through, about 1 minute.
TOP BLADE STEAKS SMOTHERED IN MUSHROOMS & ONIONS RECIPE
Provided by Walt
Number Of Ingredients 14
Steps:
- Pound steaks to 1/2 in. thickness, season with salt and pepper. Dredge one at a time in flour. Brown in 1 Tbsp each of butter and oil in lg. skillet over med-high heat until nicely browned on both sides but not cooked through, about 4 min per side. Transfer steaks to platter. Save caramelized bits from steaks and add 1/2 Tbsp. each of butter and oil. Saute mushrooms over med-high heat, stirring occasionally until tender and just starting to brown, about 15-20 min. Transfer mushrooms to wide bowl. Add the remaining 1/2 Tbsp butter and oil, onions, thyme and paprika. Season lightly with salt and pepper and saute until onions are soft and almost translucent, about 8 min. Pour in 1/2 cup sherry and bring to a boil. Stir to loosen any bits stuck to the pan's bottom. Reduce heat to a gentle simmer and return mushrooms and their juices to pan. Stir to combine. Tuck steaks into the mixture smothering them with some of the mushrooms and onions. Reduce heat to low, cover tightly, and simmer gently until steaks are fork tender - about 1 1/4 to 1 1/2 hours or 30 minutes in a pressure cooker. Transfer steaks to serving platter. Increase the heat and add cream or milk and boil until the sauce is the consistency of thick cream soup, about 3-5 min. Stir in remaining sherry, a generous squeeze of lemon and half the chopped parsley. Taste for salt and pepper. Spoon the sauce over the steaks and sprinkle with remaining parsley. (Served over buttered egg noodles or with mashed potatoes)
BASIC SMOTHERED STEAK AND ONIONS
I have not tried this one yet, but my friend Anni who gave it to me is an excellent cook so I have no doubt it's wonderful!
Provided by AnOkie2
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour, salt and pepper together.
- Pound this mixture into the meat well.
- Cut the meat into 4-6 pieces.
- Heat the oil in a heavy skillet and cook the steaks in batches over medium-high heat until brown on both sides.
- Remove the meat and reduce the heat to medium.
- Add the onions and cook until limp and golden.
- If the pan is dry, add a few tablespoons of water to the skillet.
- Lay the meat over the onions and add the bay leaves, thyme, beer and beef stock.
- Cover tightly and reduce the heat to low.
- Simmer gently for 30-40 minutes until the meat is very tender.
- Do not let it boil.
- Remove the bay leaves and adjust the seasoning with salt and pepper.
- If the sauce is too thin, remove the meat and raise the heat; boil until the liquid thickens slightly.
- Serve the steaks topped with the onions and sauce.
- This is good served with either mashed potatoes or buttered noodles.
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SMOTHERED STEAK TIPS WITH CREAMY MUSHROOMS AND ONIONS
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5/5 (1)Total Time 8 hrs 32 minsCategory Main CourseCalories 333 per serving
- Place the steak in a large plastic storage bag. Whisk together the soy sauce, brown sugar, steak seasoning, minced onion and garlic. Shake to coat. Marinate overnight in the refrigerator.
- To prepare, heat a few drizzles of oil in a large skillet. Remove the steak from the marinade and add to the pan. Discard the marinade.
- Saute the steak for around 5 minutes or until your desired doneness and browned. Remove from the pan.
- Add additional olive oil to the pan. Saute the mushrooms and onions for 5-7 minutes scraping any brown bits from the bottom of the pan. Season with an additional 1/2-1 tsp of steak seasoning salt and fresh thyme leaves. Adjust seasonings to your taste.
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