Tamarillo Steak Casserole Food

TAMARILLO SAUCE

Steps:

• Peel and chop tamarillos, combine with sugar and water in pan, simmer, covered, about 5 mins.
• or until tamarillos are soft. Blend or process mixture; strain.
• Return mixture to pan, stir in stock, spice, extra water and extra sugar, simmer, uncovered, 5 minutes.
• Freezes well.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.

CHEESY STEAK CASSEROLE

Steps:

• Preheat oven to degrees F.
• Bring a large pot of lightly salted water to a boil.
• Place the penne pasta in the pot,cook for 8 to 10 minutes;drain.Meanwhile,.
• sprayed the cooking spray in a large skillet over medium-high heat.Add.
• porterhouse steak slices;saute 6 to 8 minutes or until well done.
• In a large bowl,combine steak slices,crumbled bacon and carrot;mix well,.
• stir in cheddar cheese soup,milk,basil,seasoned pepper,garlic powder and cooked penne pasta.
• Spoon into a lightly greased 11- x 7-inch baking dish.Sprinkle with mozzarella cheese.Bake at 400 degrees for 25 to 30 minutes or until bubbly.Let stand 5 minutes.

CHEESY MINUTE/SANDWICH STEAK CASSEROLE

Steps:

• Boil noodles& drain.
• Set aside.
• In large skillet brown steaks& onion together.
• Drain off excess fat.
• Add ketchup, onion soup mix, basil& garlic powder.
• Simmer for 5 minutes, mixing occasionally.
• Mix noodles& steak mixture together.
• In 13x9 casserole dish (or any large casserole dish), layer 1/2 mixture in bottom.
• Add cheddar cheese and dot this layer w/half the butter.
• Add the rest of the mixture& top with the butter& mozzarella cheese.
• Sprinkle w/Italian seasoning.
• Bake uncovered@ 375 for 30 minutes.

CUBED STEAK CASSEROLE

Steps:

• Heat oven to 350°.
• Boil rice, drain, and rinse with cool water.
• Fry cubed steak in frying pan, lay on paper towel or towel to absorb grease. when cooled cut into bite-size pieces.
• Mix soup and milk in pot mix until smooth mixture.
• Pour rice into bottom of casserole dish, Combine with 1/4 of mushroom soup mix, and mix together, spread evenly over bottom of dish.
• Add cut cubed steak on top of rice mixture. Pour remaining soup over this and bake.

SIRLOIN STEAK CASSEROLE

Steps:

• Preheat oven to 325F degrees.
• In a small dish, combine flour, salt, pepper and dry mustard; transfer to a plastic bag.
• Cut steak into strips, larger than for stir fry, and place in a large bowl; pour just enough of the red wine onto meat to moisten; reserve remaining wine.
• In a large skillet over medium-high heat, heat oil.
• Shake steak strips in flour mixture, then brown floured meat in hot oil; place browned strips in a large casserole dish; you may need more oil to brown all your beef.
• When done, pour any meat juice/red wine left in bowl steak was in onto browned meat.
• Add remaining ingredients, including reserved red wine, to casserole and stir to combine.
• Cover tightly and bake for 1-1/2 to 2 hours, or until steak is tender.

COUNTRY FRIED STEAK CASSEROLE

Steps:

• Heat about 1/2 inch of cooking oil in cast iron skillet. Bring to about 350 degrees.
• Preheat oven to 375 degrees
• Cut large cube steak pieces into fist size pieces about 4x5". Season both sides with salt, pepper and garlic powder. Dredge all pieces in about 2 cups of white flour (all purpose or self rising). Take a large zip loc or paper bag and put flour in it. Put a few pieces of the steak in at a time and shake to thoroughly coat. Shake off excess.
• Place a few pieces in the heated oil at a time, don't crowd. Fry for about 5 minutes each side until dark golden brown. Drain on paper towels. Repeat until all steak pieces are fried.
• In large casserole empty both soup cans. Add two cans of water or to desired consistency and whisk together. Add soy and worcestireshire sauce and combine. Place all fried steak pieces in casserole submerging in the soup. On top, place all sliced onion pieces. Cover casserole and place in oven. Cook for about 1 to 2 hours until steak is tender, onions are cooked and gravy is bubbling.
• Serve with white cooked rice.
• Broccoli and corn on the cob is good with this dish. Reheated leftovers are even better.

MEXICAN STEAK CASSEROLE

Steps:

• For crust, combine fritos, pita and egg.
• Spread in casserole dish.
• In bowl, combine frozen veggies, milk and nacho cheese.
• Pour over crust layer.
• In Saute pan, brown beef and steak.
• Season meat with french fry seasoning, mexican seasoning, salt and pepper, to taste.
• Sprinkle beef mixture on top of casserole layers.
• Sprinkle shredded cheese on top.
• Break american cheese into small pieces and layer on top.
• Bake at 350 for 35 minutes.
• Serve with sour cream.

CHICKEN FRIED STEAK CASSEROLE

Steps:

• Begin by cutting meat in to pieces a bit bigger then the palm of your hand. Make sure meat is a little bit thin (you don't want piece to be thick).
• Place meat in pot (without oil) and put on medium heat. Meat will begin to cook by releasing water, stir once in a while to keep it even. Remove meat once the water has almost all went away.
• Place meat in a clean bowl, add olive oil. crushed red peppers, and salt and pepper to taste.
• Meanwhile make sauce by sautéing onions and oil in pot. When onions begin to brown, add tomato sauce, water, and salt and pepper. Simmer until sauce is reduced to half.
• Heat oil for frying. Whisk eggs in bowl, place meat in eggs, then in flour, then fry until golden brown.
• Begin stacking in small casserole dish by placing alternate layers of sauce and meat in casserole dish. Making sure to put sauce first, you should get about 3 layers of meat.
• Bake in oven at 400 degrees for 1 hour.
• Serve with rice.