- 2 lbs beef round steak or sirloin tip cut into strips 2" x ⅛"
- ½ cup butter
- dash garlic powder
- ½ cup chopped onion minced
- 2 green peppers cut in strips
- 1 can tomatoes
- 1 beef bullion cube
- 1 tbsp corn starch
- ¼ cup water
- 3 tbsp soy sauce
- 1 tsp sugar
- 1 tsp salt
- mushrooms if desired
Brown the mushrooms
Add beef to melted butter in skillet
Sprinkle with garlic powder and cook, stirring slightly until browned
Remove meat, add onion and green pepper
Saute about 2 minutes
Return meat to skillet along with tomatoes and bullion, simmer for 5 minutes
Blend together the corn starch, water, soy sauce, sugar, and salt
Stir into meat and thicken
- 4 tablespoons extra-virgin olive oil plus oil to coat steaks divided
- 4 tablespoons butter ½ stick
- 1 medium yellow onion thinly sliced
- Pinch of salt
- Pinch of black pepper
- ½ cup dry white wine
- ½ cup Marsala wine
- ½ cup beef broth
- 2 tablespoons balsamic vinegar
- 6 beef tenderloin fillets 6 ounces each
- Pinch of finely chopped parsley
- 6 fresh rosemary sprigs
Heat 4 tablespoons oil and the butter in large saute pan over medium heat.
Add onion, salt and pepper; cook 10 minutes or until onions are caramelized, stirring frequently.
Add wines, broth, vinegar and bring to a boil. Reduce heat and simmer 10 to 15 minutes or until sauce is reduced by half.
Lightly rub fillets with remaining oil to coat; season with salt and pepper if needed.
Grill to desired doneness.
Place onions and sauce on large serving platter and top with steaks.
Garnish with parsley and sprigs of rosemary.
- 2 Sirloin Steaks
- 2 T olive oil
- 2 T flour
- 2 C water
- 1 pkg dry soup mix
- 1 beef bouillon
- 1 lb fresh sliced mushrooms
Cut sirloin into serving portions.
Brown steak in the olive oil then remove from the pan.
Add the flour and any additional oil to pan to make a roux, stir for a minute.
Add water, onion soup, and bouillon stirring until combined.
Add garlic and pepper to taste.
Allow to simmer until slightly thickened.
Add the mushrooms and sirloin.
Cover the pan and place in a slow oven (275 degrees) for 3-4 hours.
This could also be put in a crock pot and cooked on the low setting.
- 1 onion quartered
- Salt and pepper
- ½ lemon – squeeze out juice use rind too
- 1 T. mixed pickling spices
- 10 to 12 ginger snaps
- ¾ cup vinegar
- ¼ cup water
- Use enough liquid in same ratio to cover the meat
After 7 to 10 days Remove meat from marinade and dry.
Put meat in uncovered kettle and brown in 400 degree oven.
Put all above in kettle and cook at 300 degrees about 1-1/2 to 2 hours
Take out meat and strain liquid. Onions, lemon, snaps and etc won’t be needed.
To strained liquid, add a couple tablespoons of flour mixed in water to thicken the liquid for gravy.
Sweeten with sugar to taste. Add salt to taste.
Add ¼ cup of raisins (optional) (I do)
Put meat and liquid back in 300 degree oven for about 1 hour or until meat is tender.
Remove meat and let it cool so it slices without falling apart.