Mock Steak Recipes

MOCK SWISS STEAK

Steps:

• Spray a large skillet with cooking spray.
• On medium-high heat, brown the steak on both sides.
• If you like onions, add them to the skillet and sauté them until they are translucent.
• Dump the entire bottle of Catalina, Russian or French salad dressing over the steak.
• Pour 1 cup of water and a dash (or two) of Worcestershire sauce over the dressing and stir until the liquids are blended.
• Turn down the heat and simmer until the steak is done according to your taste. I generally cook thinner cuts of meat about 15 minutes and thicker cuts up to 30 minutes.

MOCK BEEF TENDERLOIN

Steps:

• Rinse beef shoulder to remove any unwanted residue, pat dry with paper toweling, and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to "cure" the meat.)
• Preheat oven to 425 degrees F.
• In an ovenproof skillet heat 1 tablespoon of the oil over high heat, and sear all sides of beef. Cover pan (with lid or foil) and transfer to oven to finish cooking, bringing to an internal temperature of 115 degrees F on an instant-read thermometer, about 30 minutes.
• While the beef is in the oven, heat remaining oil over medium-high heat and cook the onions until they are translucent. Add the mushrooms and cook until they soften and begin to give up their juices. Season, to taste, with salt and pepper.
• Remove beef from oven and let rest to carryover cook to an internal temperature of 132 degrees F for medium-rare, about 10 to 15 minutes.
• Slice beef into steaks, and transfer to serving dish. Top with onion and mushrooms.

MOCK FILETS

Steps:

• Preheat your oven's broiler.
• In a medium bowl, mix ground beef and bread crumbs. Add eggs, onion, salt and pepper; mix well. Shape into 6 thick patties. Wrap bacon around the outside rim of each patty, and secure with a toothpick or kitchen string.
• Place on rack in broiler pan or casserole dish and broil 5 inches from heat source for 10 minutes. Take out of oven and turn patties over.
• Mix ketchup, brown sugar and mustard in small bowl. Spoon over patties, and return to broil for 5 minutes longer or until meat is firm, and no longer pink in the center.

MOCK STEAK

Steps:

• 1. In bowl, mix all ingredients except soup. Chill for 1 hour or overnight. Form flat patties about 3 inches in diameter or a little oblong. Put patties in 9x13 baking dish and cover with soup. Bake in pre-heated oven 350 for 50 minutes until bubbly.
• 2. Add fresh mushrooms if you desire into the soup before pouring on meat.

MOCK IN THE CROCK

Steps:

• Trim away all outer fat from steaks and place in crock pot.
• Blend together tomatoes, garlic and spices.
• Dump on top of meat in crock pot. Throw in bay leaf.
• Add just enough water to cover the meat.
• Stir a bit to blend in water.
• Cook on low for 6 to 8 hours.

MOCK DUCK (OR BEEF ROULAND)

Steps:

• Preheat oven to 350°F.
• Pound out steaks between plastic wrap. On a flat surface arrange 5 pieces of 24-inch cooking string parallel to each other about 2 inches apart. On top of the string, arrange the steak into a 12x16-inch sheet, or as well as you can create a rectangle without holes, try to overlap the steaks by no more than 1 inch.
• Cover sheet of steak with about 1/22-inch of stuffing.
• Roll steak as for a jelly roll, and tie with the string which is already under the roll, starting with the ends (so the stuffing does not squish out one end). Finally truss the roll lengthwise. At this time it should look like a steak cocoon.
• Brown the steak in oil in a frying pan.
• Transfer the roll to an oven-proof dish with a lid, pour consommé or tomato soup around the steak and cover. Baste during baking. Add additional water as needed to keep about an inch of liquid in the bottom. Bake 2 hours or until internal temp is 160°F.
• Serve with mashed potatoes and veggies.