How to Make Steak and Potato Kabobs
something fun with your sirloin steak , have I got the recipe for you because today, we'll be making Steak and Potato Kabobs. So, what you'll need for this is 1 boneless beef sirloin steak , cut 1 inch thick; 1/4 cup ofI'm Judith. If you're looking to do something fun with your sirloin steak , have I got the recipe for you because today, we'll be making Steak and Potato Kabobs. So, what you'll need for this is 1 boneless beef sirloin steak , cut 1 inch thick; 1/4 cup of bottled red wine vinegar or oil salad dressing; 2 tablespoons of snipped fresh thyme orthings first, let's get our meat nice and flavorful. Now, with our beef , we've cut it into 1-inch thick cubes, so that is ready there and all we gonna do is pop that into a Ziploc bag like so, great. Then, let's whip up a very quick and simple marinade. So, in goes the red wine vinegar into a bowl along with the Worcestershire sauce, the garlic powder, and of course that thyme, which is just gonna give a lovely flavor our steak . So, let just whisk that all together, and this is great for the barbecue or is the snack, really, really feeling delicious.
How to Make Chicken-Fried Steak with Gravy
you how to make a Chicken Fried Steak with Gravy, a good all American ..... gonna need for this is 1 pound of beef top round steak . We've cut this into 4 serving ..... first things first, let us get our steak . Now, this is a really lean steakToday, I'm gonna be showing you how to make a Chicken Fried Steak with Gravy, a good all American Classic. So, what you gonna need for this is 1 pound of beef top round steak . We've cut this into 4 serving size pieces. We have 1/3 cup of milk. We have 1 small onion, which we've cut in 2 wings, 1 beaten egg, 3/4 of cup of dried bread crumbs, 2 tablespoons of cooking oil, 2 tablespoons of all purpose flour, 1 tablespoon of milk, 1/2 teaspoon of dried basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. So, first things first, let us get our steak . Now, this is a really lean steak . So, we're gonna need to tenderize this. We're gonna need to break it down to get it nice and thin so it would be easier to fry. So, what we're gonna do is get our plastic wrap or if you have a zip lock, that will work too, and we're gonna place each steak between 2 pieces of plastic wrap and we're gonna get our meat tenderizer and we're gonna give a good bang. We have our meat here folded into our plastic wrap and now it's time to get your meat tenderizer. If you don't have one of these, you could use a hammer, something really hard and sturdy, but the idea is to get our meat into a nice thin steak . It's 1/2 an inch now, so we wanna get it to about a 1/4 inch. So, we're gonna give a nice pound. Well, we pounded out all 4 of our steaks right here. So, it's a nice thin steak . It will be excellent for frying now. So, let's get our bread crumb and egg mixture because that's gonna make a nice
Hearty Beef Stew with Roasted Winter Vegetables
today that my family loves, it's hearty beef stew with roasted winter vegetables ..... vegetables. Now it's time to brown our beef . Little olive oil in there, drizzle and I chose a boneless sirloin steak , it's a leaner kind of meat and it'sshow with you a recipe today that my family loves, it's hearty beef stew with roasted winter vegetables. Sound delicious? It is. So, let's get started. First, I'm gonna pre-heat the oven to 425 degrees.a great flavor in the vegetables. Now it's time to brown our beef . Little olive oil in there, drizzle and I chose a boneless sirloin steak , it's a leaner kind of meat and it's healthier. Whenever I kinda like to cook meals at home because it's just a
How to Make Individual Beef Wellington
we actually cook the whole beef tenderloin, and puff pastry ..... of you who do not know what a beef Wellington is, it's basically beef tenderloin smothered in pate ..... So, now that we have our steak seasoned, we're gonna getbe showing you how to make an indulging British classic, an individual Beef Wellington, that's right. So, what we're gonna need is 3 quarter cups of water. We have 17.5 ounces of puffy pastry, whichof a cup of red wine and half a teaspoon of instant beef bullion granules, and right here we have 2 steaks, about 4 ounces each of beef tenderloin, delicious. So, let's get the party started, shall we. So, first things first, we're gonna mix our herbs. So let's get our salts, our pepper, and our margarine in there and that is gonna be our nice seasoning for the beef . So we just mix that up a little bit, and we'll get our beef , and we'll just season our steaks with this very nice, both sides like so. Now sometimes in England, we actually cook the whole beef tenderloin, and puff pastry, but today, we're just gonna be doing individual launch to nice little steaks. So, for those of you who do not know what a beef Wellington is, it's basically beef tenderloin smothered in pate, wrapped in puff pastry, and baked. That's what it is, delicious, and yes very indulgent. So, now that we have our steak seasoned, we're gonna get our pate and we're gonna spread on half of it on each steak . So, we might have to us our hands every so slightly because depending on the consistency of your pate. This one is a little bit stiffer pate. So, choose the pate of your choice of course. If you prefer a [unk], I do, that works great, and we'll do a little bit more here. Now, a lot of people wonder why call it a beef Wellington. Well, of course, the easy answer is that the Duke of Wellington in England loved it so much that they namedgreased with butter, and what we're gonna do now is place our beef Wellington, you know, with our pastry side that we've done, side down like so. We'll bring it on to the board right
How to Make Simply Better Steak
gonna be showing you how to make a simple better steak , and you don't need that many ingredients to ..... 2-3 pounds of boneless sirloin round or flank steak , today, we'll be using flank steak ; 4 teaspoons of steak seasoning or salt and peppertoday, I'm gonna be showing you how to make a simple better steak , and you don't need that many ingredients to do so. So, what you'll need is 1 cup of classic Worcestershire sauce; 2-3 pounds of boneless sirloin round or flank steak , today, we'll be using flank steak ; 4 teaspoons of steak seasoning or salt and pepper to taste if you don't have steak seasoning, but we have some lovely seasoning, which we'll be using for our steak today. So, quite simply, the first process, we put our steak into a dip dish, and all we gonna do is marinate that steak with our Worcestershire sauce like so and that will just give a really intense and beautiful flavor ready for grilling. So, we wanna refrigerate that for about 30 minutes to up to 3 hours. The more you can do it, the better because in all of those nice flavors infused into the stake and that will be ready for grilling. So, we'll be back in a little bit and we'll get grilling. So, we have refrigerated our flank steak for about 2 to 3 hours now and it's looking good nice and marinated. So, we've drained off any excess Worcestershire sauce, taking all that out of there and so finally let's season our steak with that steak seasoning. As I said, if you don't have any, you can just use good all salt and pepper of course. So, we'll give that a good chance, do to other side. Now, right beside me, I have my grill pan going there getting nice and hot for our flank steak . So, if you have a barbecue of course and you go grill on that, that's even better to use, but grill pans work just well. Alright, so that's seasoned up nicely, the remaining of that on there, fantastic. Okay, so that's nice and hot now, our grill pan. So let's add our flank steak to the pan. And we wanna cook that. It's on a medium high right now. We wanna cook that for about 15 minutes for a medium rest. So, turn halfway, turn it once and get it cooked through and yeah, then we'll be back. So, steak is done. It's been about 15 minutes. We turned it on the other side and that is gorgeous now, lovely and charred on both sides. Nice grill marks that and nice and juicy as you can see that. Now, make sure, you let your steak rest for at least 10 minutes before slicing into it. That will let those juices redistribute in the meat and also prevents it from drying out, and also the steak continues to cook a few minutes after you've taken it off the heat. So, it's very essential that you just let it rest for 10 minutes before you dive into it, and there you go everyone, really delicious. That's how you make as simply better steak .
How to Cook Cube Steak
here, and today, we're gonna make Cube Steak Milanese. Here are the ingredients: 4 ..... tablespoons minced fresh parsley; 1 pound cube steak cut into 4 portions; 1/2 teaspoon freshly ..... we go. I'm going to season our cube steak with a little bit of salt and pepper just-Hey, it's chef lovely here, and today, we're gonna make Cube Steak Milanese. Here are the ingredients: 4 plum tomatoes, seeded and chopped; 1/2 cup diced red onion; 1/2 teaspoon salt divided; 1 egg plus 1 egg white; 1/2 cup plain dried bread crumbs; 1/4 cup grated Pecorino Romano or Parmesan cheese plus 1/4 cup plus 1/4 shaved divided, which I will be using today; 2 tablespoons minced fresh parsley; 1 pound cube steak cut into 4 portions; 1/2 teaspoon freshly ground pepper, divided; 6 teaspoons of extra virgin olive oil, also divided; 4 cups babybrown crust. So, here we go. I'm going to season our cube steak with a little bit of salt and pepper just like this. Make sure that we are seasoning every layer here and let'swe go right into the pan. Okay, so all of our cube steak has now been breaded in our bread crumbs. So, let's go into our skillet here. There we go. There is 1. There
How to Make the Best-Ever Roast Beef
something I like to have on Sunday afternoon, it's roast beef , so today, I'm gonna be showing you how to make the best-ever Roast Beef . So, what we'll need is a 3-pound eye round beef roast. We have 2 onions here which we've sliced intoif there's something I like to have on Sunday afternoon, it's roast beef , so today, I'm gonna be showing you how to make the best-ever Roast Beef . So, what we'll need is a 3-pound eye round beef roast. We have 2 onions here which we've sliced into quarter-inch rings. We have 2 cups of beef broth. We have 1 cup of red wine. We have 3 tablespoons of all-purpose flour. We have a quarter cup of ketchup. We have 2 tablespoons of teriyaki sauce, 2 tablespoons of Dijon mustard, and 1 tablespoon of balsamic vinegar. Now, we've preheated our oven behind me to 400 degrees Fahrenheit so we're getting that nice and warm for our roast beef , and we have here our roasting pan which we've lightly sprayed with some cooking spray. So, first things first, let us get our onion rings and place them down on the bottom of our roasting pan, and these are gonna tenderize and cook first and just give a great flavor to our beef . So, these onions will also elevate our beef to keep it off the bottom of the pan so it cooks evenly. So, on top of that, we're gonna add ourand that is just gonna give a really great robust flavor...for our beef . Now, we're gonna take 2 tablespoons of our mix and we're gonna reserve that for our gravy later so just gonna eyeball this right now, take about 2 tablespoons. We'll save that for later. Great. Okay, so with the remainder of our sauce, we're gonna spread our beef with, so let's just baste it like so on the top and on the sides of our piece of meat. So we'll keep basting away with our sauce and we'll leave a little bit in the bowl to baste it later as it cooks. So, now, we're gonna roast our beef for about an hour and 15 minutes, or until it gets to a temperature of about 140 degrees Fahrenheit using a thermometer right there, so we'll put it in the oven and we'll come back to it. Fantastic. So we've taken our roast beef out of the oven. We've removed the meat and we've put it onto a cutting board right here, and we've also removedSo medium heat of that, and then we're gonna add in our beef broth. And we're just gonna stir that round a little, picking up any of the brown pieces that we had. And we're
How to Make Old Fashioned Beef Stew
showing you how to make an old-fashioned beef stew, a really hearty dish to warm you ..... potatoes, which we've cubed. 12 ounces of beef stew meat cut into about 3 quarter inch ..... oregano, 1-1/2 teaspoons of instant beef bouillon granules, and 2 tablespoons ofand today, I will be showing you how to make an old-fashioned beef stew, a really hearty dish to warm you on a cold winter's day. So, what you're gonna need is 3 medium potatoes, which we've cubed. 12 ounces of beef stew meat cut into about 3 quarter inch cubes, 3 cups of vegetable juice, 1-1/2 cups of frozen cut green beans, 1of dried margarine, 1 teaspoon of dried oregano, 1-1/2 teaspoons of instant beef bouillon granules, and 2 tablespoons of all purpose flour. Now, we have zip lock bag here, a large one, that we're going to be using. So, first things first. Let's get our flour into our bag, and we're gonna add our beef stew cubes, couple at a time. We're gonna give that a good shake. It's gonna be, cut those cover a little bit,in our oil. Let that heat up, and we wanna get our beef stew cubes nice and brown before we add in all our other ingredients. So, in the go, that's got nice and hot. Fantastic, so once they brown, we'll add in some of the rest of our ingredients. So, our beef has brown nicely and we've drain the fat from the beef , and so now it's time to add in some of our other ingredients. So, in goes our vegetables juice and in there,
How to Make Beef Stew in a Crock Pot
recipe.com, and today we'll be making beef stew, yes, that warm and hot stew to ..... day. So what you'll need is 1 pound of beef stew meat cut into 1/2 inch pieces ..... tomatoes, un-drained; 1 can of condensed beef broth; 1 can of tomato sauce; 1/3 can-Hey everyone, I'm Judith with recipe.com, and today we'll be making beef stew, yes, that warm and hot stew to have on a cold winter's day. So what you'll need is 1 pound of beef stew meat cut into 1/2 inch pieces; 1 medium onion, cut into 8; 1 bag or 8 ounces of baby-cut carrots; 1 can of diced tomatoes, un-drained; 1 can of condensed beef broth; 1 can of tomato sauce; 1/3 can of all purpose flour; 1 tablespoon of Worcestershire sauce; 1 teaspoon of salt; 1it all day, come back from work and voila! You have beautiful beef stew. So, our potato is going there too. Our mushrooms, carrots, and these are gonna get really nice and tender after they've been cooked for slow long time, Worcestershire sauce, sugar of course; marjoram one of my favorite herbs, smells amazing and really, really goes well with beef ; of course, our diced tomatoes in there for a little bit of soft juicy liquid. So, once we have all of our veggies and herbs in there, let's give it a good stir. Get that all covered, and then last but not the least, we're gonna add in our beef , and don't forget obviously a nice a pinch of salt and pepper. In goes the beef . Now, you don't need to stir that I think, leave it as it. So, we'll put our slow cooker in and we're gonna put on a low heat and we're gonna let that cook now for about 8 to 9 hours. So, you're going to do all your errands, things that you need to do, go to work, come back in 8 to 9 hours and all the meat and vegetables will be nice and tender. So, our beef stew is ready. It's been in our slow cooker for about 8 hours. All of our vegetables are nice and tender and our beef as well and that is looking absolutely fabulous. So, make sure to give it a good turn because we haven't turned itlike that, and there you have it, a lovely hot high zing beef stew.