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How To make Deviled Swiss Steak
3 lb Beef Round Steak *
2 t Dry Mustard
1 1/2 t Salt
1/4 t Pepper
2 T Cooking Oil
4 oz (1 cn) Sliced Mushrooms
1 T Worcestershire Sauce
1 x Carrot Curls Or Parsley
* Round Steak should be cut 3/4 to 1-inch thick. ~------------------------------------------------------------------------- Cut round steak into serving size pieces. Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet. Brown steak quickly in oil in large frying pan. Pour off drippings. Drain liquid from mushrooms and add enough water to make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5 minutes of cooking time. Remove steak to warm serving platter and top with mushrooms. Garnish with carrot curls and parsley or celery leaves.
How To make Deviled Swiss Steak's Videos
Binging with Babish: Steak, Eggs and Gravy from Twister
Twister did more than make me briefly go through a phase of wanting to be a storm chaser - it showed me that with a durable enough pickup truck, you could easily drive directly through a four-bedroom house. It also made my stomach growl when Aunt Meg busted out the country cooking in her bohemian Oklahoman homestead: ribeyes with fried sunny-side-up eggs, mountains of fluffy mashed potatoes, and a rightfully famous gravy. And homemade lemonade, shit, I forgot the lemonade.
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Baked Hamburger Steak And Gravy
Today I am making Salisbury steak patties with brown gravy for dinner. This is a one-pan oven-baked dinner that is easy to make. This is gonna be good!
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0:00 Intro
0:12 Prep The Ingredients
1:36 Mixture For Patties
6:04 Gravy
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⭐️ EASY Broccoli Cheese Rice Casserole
⭐️ COOKWARE VIDEO
INGREDIENTS
2 lbs lean ground beef or turkey
small onion
1/2 bell pepper
3 cloves garlic
1 envelope of beefy onion soup mix
1/2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp cracked black pepper
2 to 3 slices of bread
2 Tbsp ketchup
2 tsp Worcestershire sauce
2 large eggs
10 x 15 baking pan
1 large onion sliced
1 3/4 cups cold water
2 packets of brown gravy mix
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The Best Oven-Baked Salisbury Steak
DELICIOUS VEGAN SALISBURY STEAK RECIPE
HEY GUYS TODAY IM GOING TO BE SHOWING YOU
HOW TO MAKE ONE OF MY CHILDHOOD FAVORITES
Salisbury steak VEGANIZED.
RECIPE:
2 ONE POUND PACK OF VEGAN GROUND BEEF
1/2 YELLOW ONION
1/4 GREEN BELL PEPPER
1 PACK OR 2 CUPS OF SLICED MUSHROOMS
1 CUP BREAD CRUMBS
2 TBSP WORCESTERSHIRE
1 TSP LIQUID SMOKE
1 TBSP DIJON MUSTARD
2 TSP GARLIC POWDER
2 TSP GARLIC SALT
1TSP SMOKED PAPRIKA
1TBSP STEAK SEASONING
2 TSP SALT
1 TSP BLACK PEPPER
2 TBSP MUSHROOM SEASONING
2 TBSP GRAPESEED OIL
4 CUPS VEGAN BEEF STOCK/VEGGIE STOCK
REFRIGERATE PATTIES FOR 30 MINS
FLOUR MIX
1/4 FLOUR
1/2 CUP WATER (MILK CONSISTENCY)
BEST SERVED WITH RICE OR MASHED POTATOES!!!
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DEVILED HAM SAMMIES | Easy lunch recipe.
#weekendatthecottage #easydeliciousrecipes #hamsandwich
Delicious DEVILED HAM SANDWICHES put your leftover ham to good use. We then create a wonderfully tasty ham salad spread that you can spoon onto the bread before creating two-bite finger sandwiches.
Here's how to make them:
2 C baked ham, cubed
1/3 C mayonnaise
¼ C bread & butter pickles
1 T Dijon Mustard
1 tsp horseradish
1 tsp sriracha sauce
1 T chopped parsley
Place all the ingredients into a food processor and pulse until everything is finely chopped.
Spoon the deviled ham spread onto lightly buttered pieces of bread and then top with an additional piece of bread. Trim off crusts and then slice sandwiches into finger-sized strips.
Enjoy!
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Quarantine Cooking: Country Fried Steak & Creamy Pan Gravy Recipes
Quarantine Cooking: Country Fried Steak & Creamy Pan Gravy Recipes - Paula's with Jamie today cookin' up a delicious country fried steak!
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Betty's Savory, Smothered Swiss Steak
Betty demonstrates how to make Smothered Swiss Steak. This is a hearty meal that is easy and inexpensive to make.
Savory, Smothered Swiss Steak
1 ½ pounds cubed steak (I used 8 steaks, as packaged at my grocery store.)
light amount of salt
ground black pepper, to taste
1 cup peanut oil
½ cup extra-virgin olive oil
1 cup flour in gallon-sized Ziploc bag
2 additional tablespoons extra-virgin olive oil
1 medium green pepper, chopped
1 small onion, chopped
14.5-ounce can diced tomatoes, undrained
4 tablespoons butter
¼ cup + 2 tablespoons cornstarch
6 cups beef broth
Season cube steaks with salt and black pepper, using a light amount of salt and a normal amount of pepper. Set aside. In a large oven-proof skillet place 1 cup peanut oil and ½ cup olive oil. Set aside. Heat 2 tablespoons olive oil in a medium-sized skillet. Add chopped green pepper and chopped onion. Saute green pepper and onion until softened. Add diced tomatoes to green pepper-onion mixture. Set aside. Melt butter in large pot or Dutch oven. Add ¼ cup + 2 tablespoons cornstarch. Stir and heat until thickened and beginning to brown. Add 6 cups beef broth and cook over medium heat until slightly thickened. Stir in sauteed green pepper-onion-tomato mixture. Keep this gravy mixture warm over low heat. Heat peanut-olive oil mixture in large oven-proof skillet over medium heat. Meanwhile, place seasoned cubed steak, two at a time in Ziploc bag that contains 1 cup flour. Shake the bag until steaks are well coated. Use tongs to place steaks in hot oil. Continue with the other steaks, until all steaks are in the hot oil. Brown the steaks on both sides; then, remove them from the hot oil and place them on paper toweling to drain. Pour off all oil from large skillet, leaving fond on the bottom. Pour about half of the gravy mixture into the skillet and stir to incorporate the fond into the gravy. (The rest of the gravy mixture may be used as needed in this recipe, or as an accompaniment at the table alongside the Smothered Swiss Steak.) Place browned steaks back into skillet, allowing steaks to be covered by the gravy mixture. Simmer over low heat on top of stove or bake in oven at 325 degrees (F) for about 20 minutes. Use tongs to transfer steaks from skillet to serving dish. Pour gravy over top of steaks, smothering them. (Use reserved sauce for additional coverage as desired.) Serve immediately while hot. These smothered Swiss steaks are great served with cornbread! I hope you enjoy this recipe! Love, Betty ♥
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