Bobs Cheese Round Steak Wmushrooms Onions Recipes

QUICK SKILLET STEAK WITH ONIONS AND MUSHROOMS

Steps:

• Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste.
• Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef.
• Cook 1 minute, then turn steak and cook an additional 30 seconds.
• Set aside in a large dish.
• Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more.
• Add remaining steak to the dish.
• Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper.
• Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.
• Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with oil.
• Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half.
• Add to dish with steak and onions and stir to combine.
• Serve over rice.

EASY ROUND STEAK WITH MUSHROOM SOUP GRAVY

Steps:

• Cut off fat from round steak and cut into 3 x 3 inch pieces.
• Whisk water and mushroom soup together in a bowl, then pour just enough to thinly coat the bottom of a 13 x 9 pan.
• Place the pieces of round steak evenly around the pan.
• Cut onion into slices and place them evenly on top of the meat.
• Pour the rest of the mushroom soup mix on top of the round steak and onions.
• Cover with foil and bake at 325 degrees for 2 1/2 to 3 hours.

ROUND STEAK & ONIONS

Steps:

• Cut steak into four pieces.
• On a plate, mix salt, pepper, marjoram, and flour.
• Dredge steaks in flour.
• Pound mixture into steaks till steaks are about double in diameter and about 1/4" thick.
• In a heavy skillet, heat butter over medium heat. Add onions; saute 10 minutes or till golden brown.
• Lift out onions, set aside.
• Add steak to hot skillet.
• Brown over med-high heat.
• Add broth and onions.
• Cover and simmer over very low heat 1 hour or till tender.
• Remove steaks to warm platter.
• Stir sour cream into pan drippings.
• Whisk till smooth-- do not boil!
• Pour over steaks and serve.

BOB'S CHEESE ROUND STEAK W/MUSHROOMS & ONIONS.

Steps:

• 1. You will need a 4qt deep cast iron dutch oven at least,(I used a 4 qt). In a pie tin mix flour,salt,pepper,garlic salt,and 1/2 table spoon of parsley. Coat meat,then pound the meat out to 1/4 inch thick. Cut meat into 6-8 pieces.
• 2. Fry bacon in the oven till almost chrisp. In a mixing bowl Add beer,Worcestershire sauce,steak sauce,and teriyaki sauce. Mix well.. Remove bacon from oven.Drain on paper towl and save.
• 3. Brown round steak slowly in the dutch oven. Add onions and mushrooms cook till tender. Now add beer and sauce mix. Cover and simmer for abought one hour. Remove lid sprinkle bacon, cheese and parsley over top.Cook for 10 min more. Serve over rice or mashed potatoes.

ONION AND PEPPER SMOTHERED ROUND STEAK

Steps:

• Combine the meat with the Essence and flour in a mixing bowl and toss to combine.
• Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Add 2 cups of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

ROUND STEAK AND GRAVY II

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Trim the fat from the steak, and cut into desired number of servings.
• In a roasting pan over medium high heat, sear both sides of the steak, about 1 minute per side. Remove from heat.
• Stir the cream of mushroom soup, French onion soup and water into the roaster. Bake in the preheated oven 2 1/2 hours.

KABOBS

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

HAMBURGER STEAKS WITH PEPPERS, ONIONS, AND MUSHROOMS

Steps:

• Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
• Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
• Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
• Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.