Tenderized Steak And Brown Gravy Food

SWISS STEAK WITH BROWN GRAVY

Swiss Steak With Brown Gravy image

I found this recipe online years ago and it was an instant hit with my family. It is especially comforting on a cold winter day.

Provided by catcher

Categories Steak

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs cube steaks
salt and pepper, to taste
1 cup all-purpose flour
1/2 cup vegetable oil
1 cup diced onion
3 cups beef stock or 3 cups bouillon
1 tablespoon Worcestershire sauce

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

Tenderized Steak and Brown Gravy image

I have made this for my family for years, it is not only economical but a quick, delicious meal. It thickens as it cooks, so you have a great tasting brown gravy ready for serving over mashed potatoes or steamed rice. Enjoy!

Provided by Kathy Sterling

Categories Steaks and Chops

Time 55m

Number Of Ingredients 6

Ingredients

4 medium tenderized steaks
4 Tbsp steak seasoning
1/2 c cooking oil
1/2 c all purpose flour
1 pkg dry onion soup mix (lipton's)
1 Tbsp kitchen bouquet

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

Granny's Steak and Gravy image

Provided by Food Network

Categories main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 pounds thick sirloin or round steak
Salt
Cayenne pepper
Black pepper
3 tablespoons vegetable oil
2 medium onions, chopped
1 bell pepper, chopped
1/2 cup water, divided
2 tablespoons cornstarch
Serving suggestion: Steamed rice

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.

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