380 steaks meat Recipes

steaks, flour , to roll meat in, onion, chopped, tomatoes, pureed, oregano, basil, worcestershire sauce, beer, vegetable oil, salt and pepper

meat marinade, steak, cut into strips, about 1/8-inch thick, onion, chopped, butter or 2 tbsp margarine, brown bouquet sauce, stewed tomatoes, dried thyme leaves, unbleached flour, red wine or 1/4 cup water, green pepper, seeded and cut into strips, mushrooms, drained (stems and pieces), rice, hot cooked

steaks or 2 lbs stew meat, bell pepper, onion, water chestnut, drained, soy sauce, cornstarch, white rice, cooked

steak (bone removed ), lean ground meat, salt, red pepper flakes, diced onion, diced garlic clove

steaks, stewing tomatoes, flour, onions, sliced, flour for ing meat

flank steak, pounded to 1/2 inch thickness, unseasoned meat tenderizer to taste, bacon, cooked , but still soft, freshly ground black pepper to taste, garlic powder, seasoned salt, chopped fresh parsley

steaks, cut 1 1/2 inches thick, meat tenderizer, bell pepper , cut into strips, boiling salt water, bacon, cut in half, butter, brown sugar, vinegar, salt, bay leaves, tomato sauce

butter, eggs, heavy whipping cream, sherry wine (not cooking sherry), olive oil, boneless beef steaks , cut of choice (about 1 lb total, see note), pasteurized jumbo lump crab meat, fresh lemon juice

steak (well trimmed , tenderized), salt and pepper, flour (for dredging), oil for browning meat, onions, chopped, carrots, sliced, garlic powder, diced tomatoes (with liquid ), salsa, water, beef bouillon granules, cilantro, salt

meat rub, paprika, pepper, salt, garlic powder, cayenne pepper, oregano, dried, thyme, dried, olive oil, balsamic vinegar, dijon mustard, green bell pepper, thinly sliced, red onion, thinly sliced, beef tenderloin steaks, each about 1/2 inch thick, butter, melted, crumbled blue cheese (about 3 oz), tomato, quartered

steak, about 1/2 inch thick, mushrooms, with liquid, onion, sliced, water , as indicated in instructions, flour, salt, black pepper (according to taste desired), vegetable oil , for browning the meat

olive oil, steaks, salt and pepper, chopped green onion, white wine, whipping cream, dried tarragon, cooked shrimp, cooked crab meat, snipped chives, garlic

steak (about 3/4 thick ), vegetable oil , to brown meat, onion, sliced, mushrooms, cream of mushroom soup, beef broth, oregano, dried, thyme, dried, pepper

steaks, cut 1 inch thick (or more ), yellow onions , cut in long slivers, green peppers , cut into 2-inch hunks, garlic powder, whole tomatoes, tomato sauce, meat tenderizer, black pepper, flour, butter, salt (for peppers and onions), water (if pan sauce begins to dry while baking)

flank steak, mr. yoshida s original gourmet sweet & savory marinade, yoshida gourmet sauce

steaks, small enough to fit inside crockette, tomato sauce, meat marinade (spice mix), chopped onion (i use frozen ), chopped green pepper (i use frozen )

steaks , cutlet (machine tenderized), flour, eggs, flat beer, meat tenderizer, salt, pepper, garlic salt (to taste)

steak, any cut, sea salt, basil (optional) or 1 -2 tbsp garlic (optional) or 1 -2 tbsp rosemary (optional), unsalted butter, black pepper