Tenderized Steak And Brown Gravy Food

SWISS STEAK WITH BROWN GRAVY

Steps:

• Cut each steak into the desired serving size, if necessary. Salt and pepper each steak lightly and dredge in flour. Shake off excess. Set aside.
• If you don't have a skillet with ovenproof handles, you can use a Pyrex dish or an earthenware pan with a cover for the oven. Heat a heavy 12-inch skillet (cast iron, if you have one) with a tight-fitting lid over medium heat. Add the vegetable oil. Brown the cube steaks on both sides and set aside.
• Pour off all of the oil except 1/3 cup. Add 1/3 cup of flour to the oil and stir. Allow the mixture ot brown over medium-low heat and stir frequently to prevent it from burning. When the mixture is about the color of peanut butter, add the onion. Stir and allow the onion to cook for about 1 minute.
• Slowly add the beef stock, stirring constantly. Add the Wercestershire sauce and simmer for 5-10 minutes.
• Return the cube steaks to the pan, cover, and bake in a 275 degree oven for one hour.
• Serve with mashed potatoes and your favorite vegetable.

TENDERIZED STEAK AND BROWN GRAVY

Steps:

• 1. Season steaks with Steak Seasoning on both sides. Dredge steaks in flour.
• 2. In a deep skillet heat cooking oil and brown both sides of steaks in hot oil until golden brown, about 10 minutes.
• 3. Add enough water to completely cover steaks. Add onion soup mix and Kitchen Bouquet and bring to a boil. Reduce heat and simmer until meat is tender, approximately 30 minutes. Continue to add water if it cooks down too much so meat does not stick. Don't put too much as it will make the gravy too thin.

GRANNY'S STEAK AND GRAVY

Steps:

• Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.