Sauteed Minute Steaks Food

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MINUTE STEAK AND MUSHROOM SAUCE



Minute Steak and Mushroom Sauce image

One of my favorite meals to eat, this is sooo easy and can be done in about 30 minutes. Goes great with mashed potatoes and rolls of some kind are a MUST to sop up the extra mushroom sauce.

Provided by Redneck Epicurean

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 minute steaks (if you don't see this cut of meat, ask the butcher)
oil, for frying
salt
self-rising flour, for dredging
2 (10 ounce) cans cream of mushroom soup
1 (10 ounce) can milk
1 (4 ounce) can mushrooms or 1/2 lb fresh mushrooms, sliced
1 tablespoon butter

Steps:

  • Slice mushrooms (if using fresh) and saute in butter until tender.
  • If using a can, drain well.
  • Set aside.
  • In a large skillet, heat oil.
  • Salt minute steaks and dredge in flour.
  • Fry until breading is brown.
  • **Make sure when frying you leave the meat long enough for the breading to fry until it sets, as it will fall off if not fried long enough.
  • This is what makes it GOOOOD!
  • When the meat is fried, place on paper towels to drain excess oil.
  • Place in a 2 quart casserole dish and keep warm.
  • Leave 2 tablespoons of oil in the skillet and remove the rest.
  • Add cream of mushroom soup, milk, and mushrooms, stirring constantly.
  • Let soup simmer on med-low heat until throughly heated.
  • Pour over warm meat and serve.

EASY MINUTE STEAKS



Easy Minute Steaks image

This is the easiest recipe. I serve it with mashed potatoes and warm rolls.

Provided by frog69

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h15m

Yield 4

Number Of Ingredients 2

4 (1/2 pound) cube steaks (pounded round meat)
1 (10.5 ounce) can condensed French onion soup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium heat, briefly brown the cube steaks.
  • Arrange meat in a single layer in a 13x9 inch baking dish and pour the soup over the top. Bake in preheated oven for 1 hour.

Nutrition Facts : Calories 435.1 calories, Carbohydrate 6.4 g, Cholesterol 139.6 mg, Fat 22.2 g, Fiber 0.6 g, Protein 49.9 g, SaturatedFat 8.5 g, Sodium 753.7 mg, Sugar 2.9 g

MINUTE STEAK WITH MUSHROOM GRAVY



Minute Steak With Mushroom Gravy image

Make and share this Minute Steak With Mushroom Gravy recipe from Food.com.

Provided by ratherbeswimmin

Categories     Steak

Time 44m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (10 3/4 ounce) can cream of mushroom soup (reduced fat is ok)
1/2 cup buttermilk
1/4 cup water
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 -1 1/2 lb cubed sirloin steak
1/2 cup all-purpose flour
2 tablespoons canola oil
1 (8 ounce) package sliced fresh mushrooms
1/2 teaspoon dried thyme

Steps:

  • In a bowl, whisk together the first 4 ingredients; set aside.
  • Sprinkle 1 teaspoon salt and 1 teaspoon pepper over steaks.
  • In a shallow dish, stir together the remaining salt and pepper, and flour; dredge steaks in flour mixture.
  • In a large skillet, let the oil get hot over medium-high heat; fry steaks 2 minutes on each side.
  • Remove steaks, reserving drippings in skillet.
  • Add mushrooms and thyme to skillet; stir/saute 3-4 minutes or until lightly browned.
  • Stir soup mixture into mushroom mixture; cook 1 minute, stirring to loosen particles from the bottom of skillet.
  • Bring to a boil and return steaks to skillet.
  • Cover, lower heat, and simmer 15-20 minutes or until done.

Nutrition Facts : Calories 439.9, Fat 26.6, SaturatedFat 7.6, Cholesterol 86.3, Sodium 1502.1, Carbohydrate 21.2, Fiber 1.3, Sugar 3.8, Protein 28.9

MINUTE STEAK WITH QUICKIE COGNAC SAUCE



Minute Steak with Quickie Cognac Sauce image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

Canola oil, for cooking
One 12-ounce sirloin steak
Kosher salt and freshly ground black pepper
3 medium shallots
1 tablespoon unsalted butter
1/4 cup cognac (see Cook's Note)
1/2 cup beef stock
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1 small bunch fresh chives

Steps:

  • Put some oil in a cast-iron skillet over medium heat.
  • Place the steak on a plastic board and cover with plastic wrap. Pound the steak with the flat side of a meat mallet until it is about 1/4-inch thick. Remove the plastic wrap.
  • Sprinkle the steak on both sides with salt and pepper. When the oil begins to visibly smoke, add the steak to the skillet. Cook on the first side, 2 to 3 minutes. (Resist the temptation to flip or move the steak as it cooks.) Turn the steak on the second side and cook until browned and an instant-read thermometer registers between 125 and 130 degrees F for rare, between 130 and 135 degrees F for medium-rare, or between 135 and 140 degrees F for medium, 2 to 3 minutes more.
  • Meanwhile, peel and mince the shallots.
  • Remove the steak from the skillet to a clean plastic cutting board while you make the sauce. Pour off the excess grease from the skillet. Add the shallots to the skillet along with the butter and cook until the shallots are translucent, 2 to 3 minutes. Pull the skillet off the heat and add the cognac. Gently tilt the skillet towards the flame to ignite the alcohol. Cook until the flame subsides and the liquid reduces almost completely. (See below for an alternative method for igniting alcohol.) Add the beef stock, mustard and vinegar and stir to combine. Reduce until thick, 3 to 5 minutes.
  • Meanwhile, thinly slice the chives. Add the steak and any accumulated juices back to the skillet. Spoon the shallots and juices over the steak, then transfer back to the cutting board. Slice the steak, then arrange on a serving platter. Spoon over any additional sauce and sprinkle the sliced chives over the top.

QUICK SAUTEED SKIRT STEAK



Quick Sauteed Skirt Steak image

Make and share this Quick Sauteed Skirt Steak recipe from Food.com.

Provided by LorenLou

Categories     Steak

Time 30m

Yield 8 serving(s)

Number Of Ingredients 4

3 lbs skirt steaks, cut into 8 pieces
1 1/2 tablespoons Worcestershire sauce
1 -2 tablespoon canola oil
salt

Steps:

  • Brush the steak with the Worcestershire, and marinate in a pyrex dish for about 15 minutes.
  • You can leave on the counter or refrigerate.
  • Lightly pat the steaks dry with paper towels, and season well with the salt.
  • Heat half of the oil in a nonstick or heavy skillet, over medium-high heat until hot.
  • Saute half the steaks (or less so as not to crowd), about 3 minutes on each side (for medium-rare).
  • Cook in batches, with additional oil, until all the steaks are done.
  • Transfer to platter, loosely cover with foil, and let stand about 5 minutes before serving.

Nutrition Facts : Calories 366.1, Fat 18.8, SaturatedFat 6.2, Cholesterol 100.3, Sodium 162.1, Carbohydrate 0.6, Sugar 0.3, Protein 45.5

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