Find Recipes Instantly! (Type the Recipe name or any Ingredient) Bachelor's Stew 2 pounds lean beef chuck, trimmed and cut into 1 inch cubes 1/3 cup dried bread crumbs 1 teaspoon salt 1/8 teaspoon ground black pepper 1 yellow onion 3 carrots, cut into thick strips 4 stalks celery, chopped 1 teaspoon dried basil 1/3 cup quick-cooking tapioca 1 (4.5 ounce) can sliced mushrooms 1 teaspoon soy sauce 2 (10.75 ounce) cans condensed tomato soup 1 cup beef broth Directions 1 Combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes into a slow cooker and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well, cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours. Cola Pot Roast II 4 pounds beef sirloin roast 3 carrots, chopped 3 stalks celery, chopped 1 clove garlic, minced 1/2 (.75 ounce) package dry brown gravy mix 2 tablespoons water 1 (1 ounce) package dry onion soup mix 1 (10.75 ounce) can condensed cream of mushroom soup 10 fluid ounces cola-flavored carbonated beverage Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast. 3 In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola- flavored carbonated beverage. Pour over the roast. 4 Cover pan, and cook 1 hour in the preheated oven. 5 Reduce oven temperature to 225 degrees F (110 degrees C), and continue cooking 2 hours. Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours. 6 Remove from oven, and let meat rest for 10 minutes before slicing. Kohlrouladen 1 1/2 pounds top round steak 1 onion, chopped 1 pinch salt 1 pinch ground black pepper 2 teaspoons prepared mustard 6 leaves cabbage 1 tablespoon butter 2 cups water Directions 1 Spread out meat, and season with salt and pepper. Spread one layer of mustard over the meat, and one layer of chopped onion. Roll meat up in a cabbage leaf. Use thread or a toothpick to hold the roll together. 2 Melt butter or margarine in a medium size saucepan, fry cabbage rolls over a medium heat until brown. Add 2 cups water, and let simmer for 35 to 40 minutes.Makes 6 servings Pepper Steak 2 lb. sirloin steak, cut in small strips 1/4 cup oil 1 cup water 1 onion 1/2 tsp. garlic salt 2 tomatoes, diced 1/4 tsp. ginger 1 green pepper, diced 3 Tbsp. cornstarch 3 tsp. sugar 2 Tbsp. soy sauce cooked rice Heat oil. Cook meat until bronw. Stir in wate,r onion, garlic salt, and ginger. Heat to boiling and reduce heat. Cover and simmer 10 to 12 minutes. Add green pepper. In separate bowl, blend cornstarch, sugar, and soy sauce; stir well and then add to the meat mixture. Cook until it thickens and boils. Put tomatoes on meat mixture for the last 3 to 5 minutes. Serve over rice. Roast Steak Serving Size : 4 Preparation Time :0:15 Ingredients: 1 1/2 pounds round steak 1 can Campbell's mushroom soup 6 carrots 1 dash pepper This is kind of a hybrid between a steak and a roast and is one of my favorite recipes if only because it is so easy to make. In a baking pan throw down the slab of meat. Peel and cut carrots into chunks. Scatter the carrots on the top of the meat. Dump can of soup over all. I always add a bit of pepper and you can put in some Worcestershire sauce too (but only if you can pronounce it). Cover and bake for about 2 1/2 hours, or until meat falls apart on your fork. Serving Ideas : Serve with mashed potatoes and peas. Steak Fingers 1/3 cup vegetable oil 1 pound round steak 2 eggs 1/2 cup milk salt and pepper to taste 1 1/2 cups all-purpose flour for coating Directions 1 Tenderize steak by pounding with a mallet. Cut into 3 inch long strips. 2 Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended. 3 In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan). 4 Coat steak pieces in flour. Shake off excess. Then dip in the egg mixture and again in flour. 5 Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil.Makes 4 servings Easy Minute Steaks 4 (1/2 pound) cube steaks (pounded round meat) 1 (10.5 ounce) can condensed French onion soup Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a large skillet over medium heat, briefly brown the cube steaks. 3 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. Makes 4 servings Herbed Chuck Steaks 1/3 cup red wine vinegar 1/3 cup water 1 tablespoon olive oil 1 tablespoon chopped fresh thyme 1/2 teaspoon white sugar salt and pepper to taste 2 pounds beef chuck steaks, well trimmed Directions 1 In a large bowl, combine the vinegar, water, oil, thyme, sugar and salt and pepper to taste. Add the steaks, mixing well, and let marinate in the refrigerator for 6 to 8 hours. 2 Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, set heat to medium. 3 Remove steaks from the marinade and reserve the marinade. Grill 14 to 20 minutes for rare, 20 minutes for medium, or 26 minutes for well done, brushing with reserved marinade. Remove from grill and carve into thin slices. Makes 6 servings Chicken Fried Steak 1 pound boneless beef top loin 2 cups shortening 1 egg, beaten 1 cup buttermilk salt and pepper to taste 1/4 teaspoon garlic powder 1 cup all-purpose flour 1/4 cup all-purpose flour 1 quart milk salt and pepper to taste Directions 1 Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver. 2 In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C). 3 While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again. 4 Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. 5 Using the drippings in the pan, prepare gravy over medium heat. To 1/2 cup drippings, blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak. Makes 4 servings Italian Marinated Steaks 1 (16 ounce) bottle KRAFT Italian Dressing, divided 1 sirloin steak or top round beef steak (1-3/4 lb.) 4 cups cooked MINUTE White Rice (optional) Directions 1 Reserve 1/2 cup dressing. Pour remaining dressing over meat in shallow dish or zipper-style plastic bag; cover. 2 Refrigerate 15 minutes to marinate. Drain; discard marinade 3 Place meat on rack of broiler pan 4 to 6 inches from heat. Broil 10 to 12 minutes on each side or until cooked through, turning and brushing with reserved 1/2 cup dressing. Serve with rice, if desired. 4 Try serving with steamed fresh green beans and tomato slices drizzled with your favorite KRAFT Dressing, such as Caesar. 5 Great Substitute: Try with any variety (regular or reduced fat) of KRAFT Italian, Vinaigrette or Special Collections Greek or Balsamic Vinaigrette. Makes 4 servings