Couple Of Minute Steaks And Potato Ragout Recipes

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MINUTE STEAK AND POTATOES



Minute Steak and Potatoes image

Minute steak takes a long time in the oven, but it's totally worth it. Because it takes so long, it pairs well with a hearty vegetable that can withstand a long cooking time. READ MORE

Provided by Recipe By Michal Frischman

Categories     Mains

Yield 8

Number Of Ingredients 8

2 pounds (900 grams) mini red potatoes, quartered or halved
1 large onion, diced
8 minute steaks
2 tablespoons Gefen Olive Oil
2 tablespoons Tierra Sur Smoky Meat Spice Rub or other steak seasoning such as Mrs. Dash or Montreal Steak Seasoning
2 tablespoons Gefen Honey
2 tablespoons Gefen Soy Sauce
Capcanes Peraj Petita

Steps:

  • Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
  • Place potato quarters or halves on the tray and lay the meat on top. Drizzle with olive oil. Sprinkle half the spice mix over the meat and the remainder over the potatoes.
  • Combine the honey and soy sauce and pour over the meat and potatoes. Toss lightly to combine. Cover the pan tightly and bake covered for 2 hours.

COUPLE-OF-MINUTE STEAKS AND POTATO RAGOUT



Couple-Of-Minute Steaks and Potato Ragout image

Found this in the Rachel Ray 365: No Repeats. Sounds good. Love how she makes whole meals in her recipes in this book. Season the meat with Worcestershire sauce and some pepper. Let the steaks hang out while you start the potato ragout.

Provided by enestvmel

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

4 minute steaks or 4 cube steaks
3 tablespoons Worcestershire sauce
freshly cracked black pepper
4 tablespoons extra virgin olive oil
2 medium baking potatoes, scrubbed clean and cut into 1/4 in. dice
coarse salt
4 sprigs fresh thyme, leaves removed, chopped
1 sprig fresh rosemary, leaves removed, chopped
1 small yellow onion, finely chopped
3 large garlic cloves, chopped
1/2 cup dry white wine
1 cup chicken stock or 1 cup broth
1/2 pint cherry tomatoes, cut in half
1/2 cup fresh flat leaf parsley, chopped
2 tablespoons cold unsalted butter

Steps:

  • Preheat a large nonstick skillet over medium-high heat with about 2 tbsp of the EVOO. Add the diced potatoes to the skillet and spread them out in an even layer. Season the potatoes with salt and pepper and let them brown for about 2 minutes, resisting the urge to shake or stir the pan. Once browned on one side, go ahead and give the skillet a stir and shake. Then leave it be for another minutes. Add the thyme, rosemary, onions, and garlic and cook, stirring frequently, until the onions start to look translucent, about 3 minutes. Add the white wine and cook until the potatoes are tender, 5 to 6 minutes more.
  • Once the potatoes are almost tender, preheat another large skillet over high heat with the remaining 2 tbsp of EVOO for the minute steaks. Season the steaks with salt and add to the hot skillet. Sear the steaks for 1 to 2 minutes on each side.
  • While the steaks are cooking, add the cherry tomatoes and parsley to the potatoes. Toss and stir to incorporate. Heat the tomatoes for about 1 minute. Turn the heat off and add the cold butter, stirring constantly until the butter has melted. Serve the minute steaks with the potato ragout.

EASY MINUTE STEAKS



Easy Minute Steaks image

This is the easiest recipe. I serve it with mashed potatoes and warm rolls.

Provided by frog69

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h15m

Yield 4

Number Of Ingredients 2

4 (1/2 pound) cube steaks (pounded round meat)
1 (10.5 ounce) can condensed French onion soup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium heat, briefly brown the cube steaks.
  • Arrange meat in a single layer in a 13x9 inch baking dish and pour the soup over the top. Bake in preheated oven for 1 hour.

Nutrition Facts : Calories 435.1 calories, Carbohydrate 6.4 g, Cholesterol 139.6 mg, Fat 22.2 g, Fiber 0.6 g, Protein 49.9 g, SaturatedFat 8.5 g, Sodium 753.7 mg, Sugar 2.9 g

PANFRIED FLANK STEAK WITH MUSHROOM RAGOûT



Panfried Flank Steak with Mushroom Ragoût image

Categories     Beef     Garlic     Herb     Mushroom     Tomato     Sauté     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2 lb flank steak
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 large garlic clove, minced
1/2 teaspoon chopped fresh rosemary
3/4 teaspoon dried hot red-pepper flakes
12 oz sliced mixed fresh mushrooms (6 cups)
1 (14-oz) can diced tomatoes in juice
Pinch of sugar

Steps:

  • Put oven rack in middle position and preheat oven to 200°F.
  • Pat steak dry. Mix together salt and pepper in a small bowl, then rub three fourths of salt mixture on both sides of steak.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté meat, turning over once, 6 to 8 minutes total for rare (depending on thickness of steak). Transfer to a baking pan and keep warm in oven while making ragout.
  • Heat remaining 2 tablespoons oil in uncleaned skillet over moderately high heat until hot but not smoking, then sauté garlic, rosemary, and red-pepper flakes, stirring, until fragrant, about 30 seconds. Add mushrooms and remaining salt mixture and sauté, stirring frequently and scraping up any brown bits, until mushrooms are tender but still juicy, 6 to 7 minutes. Add tomatoes with their juice and sugar, then simmer, stirring occasionally, until liquid is reduced by about two thirds, 5 to 8 minutes.
  • Transfer steak to a cutting board and pour any meat juices from baking pan into mushroom ragout. Holding knife at a 45-degree angle, cut steak across the grain into thin slices. Serve topped with ragout.

ROUND STEAK WITH POTATOES



Round Steak with Potatoes image

Have a delicious steak and potatoes dinner tonight! Baking the round steak for an extended amount of time in this recipe insures tenderness. Taryn Kuebelbeck - Plymouth, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 11

2 pounds beef top round steak
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1-1/4 cups water
1 cup chopped celery
1 cup chopped sweet red pepper
1/2 cup chopped onion
1/4 teaspoon dried thyme
12 small red potatoes

Steps:

  • Cut steak into six pieces; sprinkle with salt and pepper. In an ovenproof Dutch oven, brown meat in oil on both sides. Stir in the soup, water, celery, red pepper, onion and thyme. Cover and bake at 350° for 1 hour., Add potatoes; cover and bake 1-1/2 hours longer or until steak and vegetables are tender.

Nutrition Facts : Calories 344 calories, Fat 11g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 829mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 37g protein.

EASY BEEF RAGOUT



Easy Beef Ragout image

This is an easy and delicious recipe for beef ragout. It cooks slowly and smells (and tastes) wonderful! You can serve over white rice, mashed potatoes or some pasta.

Provided by Redsie

Categories     Stew

Time 3h

Yield 5 serving(s)

Number Of Ingredients 15

2 cups chopped onions
2 garlic cloves, minced
2 tablespoons butter or 2 tablespoons margarine
2 lbs boneless round steak, trimmed of fat and cubed
reserved tomato juice, plus water to make 1 cup
2 bay leaves
pepper
2 cups whole baby carrots
2 cups sliced mushrooms
1 (14 ounce) can stewed tomatoes, drained and juice reserved
1 medium green pepper, slivered
paprika
seasoning salt
1/3 cup water
2 tablespoons flour

Steps:

  • Sauté onion and garlic in margarine in large frying pan until onion is soft and golden. Turn into ungreased 3 quart casserole.
  • Add beef. Add tomato juice mixture, bay leaves and pepper. Stir. Cover. Bake in 325F oven for 1 1/2 hours.
  • Add next 6 ingredients. Stir. Cover. Bake for about 1 hour until beef is very tender. Remove and discard bay leaves.
  • Stir water into flour in small cup until smooth. Gradually stir into beef mixture. Cover. Bake for 15 minutes until bubbling and thickened.
  • Makes 10 cups.

Nutrition Facts : Calories 460.4, Fat 23.1, SaturatedFat 10, Cholesterol 122.9, Sodium 357.4, Carbohydrate 20.8, Fiber 3.5, Sugar 10, Protein 42.2

BEEF RAGOUT



Beef Ragout image

My mother used to serve this to our family as a one-dish meal by adding sliced potatoes with the carrots. I've updated it by substituting mushrooms for the potatoes and adding chili sauce. It's also good over rice or mashed potatoes.

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 2 servings.

Number Of Ingredients 16

2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper, divided
3/4 pound boneless beef round steak, cut into thin strips
1 large onion, sliced and separated into rings
1 tablespoon vegetable oil
3/4 cup water
3/4 cup red wine or beef broth
1 to 2 tablespoons chili sauce
2 bacon strips, cooked and crumbled
1 garlic clove, minced
1/4 teaspoon dried oregano
Dash dried thyme
3/4 cupsliced carrots
3/4 cup sliced fresh mushrooms
Hot cooked noodles

Steps:

  • In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, saute beef and onion in oil over medium heat until meat is browned and onion is tender. Add the water, wine or broth, chili sauce, bacon, garlic, oregano, thyme and remaining pepper; mix well. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add carrots and mushrooms; cover and simmer for 30 minutes or until carrots and meat are tender. Serve over noodles.

Nutrition Facts :

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