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Corona Del Mar, US
 almost 13 years ago

Hey everybody, I'm fairly new here still and just want to say hello. I posted here a while ago, but it has been so long since my last one. I hope to talk with you all soon. However, what I did want to ask it what everyone does with leftover steak. My family eats a good amount of it, but we always cook too much, resulting in either leftovers or a treat for the dogs. I need some advice, thanks.


Peanut Patty
Ola, United States
 almost 13 years ago

Garlic-Mushroom Sauce:

1 lb. small button mushrooms
6 Tbsp. unsalted butter or
16 medium garlic cloves,
peeled, cook whole
salt to taste
1/2 tsp. freshly ground pepper
2 tsp. Worcestershire sauce
1/2 c. Burgundy wine
2 c. canned beef broth

Using a damp paper towel, wipe mushrooms and set aside.
Working quickly, pour oil from skillet. Place skillet over
medium-high heat. Melt butter or margarine in skillet. Add
mushrooms, garlic, salt, pepper and Worcestershire sauce. Stir
to blend. Saute, tossing mushrooms and garlic constantly until
well browned, about 4 minutes. Add wine and swirl pan. Scrape
up browned bits from bottom and cook, stirring quickly until
wine is reduced to a glaze, about 5 minutes. Stir in beef
stock and reduce to a glaze, about 10 minutes. (The whole
garlic cloves acquire a mild, nut-like taste during cooking
that gives a delightful flavor bonus.)

Peanut Patty
Ola, United States
 almost 13 years ago



3 Tbsp. flour
1/4 tsp. salt
dash of pepper
4 (1/4 lb. each) beef cube
1 Tbsp. vegetable oil
1 c. spaghetti sauce
1 (4 oz.) can sliced
mushrooms, drained

Combine flour, salt and pepper. Dredge steaks in flour
mixture. Preheat large browning skillet according to
manufacturer's instructions. Add oil and then steaks. Cook,
covered, on Full power for 1 minute. Turn steaks over.
Continue cooking on Full power for 2 minutes. Pour spaghetti
sauce and mushrooms over steaks. Continue cooking, covered, on
cook level 3 for 20 to 25 minutes or until steaks are tender.
Sprinkle with cheese. Cover and let stand for 5 minutes.


1 1/2 to 2 lb. beef round
steak, 1/2 to 3/4-inch
3 Tbsp. flour
1/2 tsp. salt
dash of pepper
1/2 c. fine dry bread crumbs
1/4 c. grated Parmesan cheese
1/2 tsp. dried basil leaves
1 egg, slightly beaten
1 Tbsp. water
3 Tbsp. cooking oil
15 oz. can tomato sauce
1 clove garlic, crushed
1 Tbsp. sugar
1/2 tsp. dried oregano leaves
4 slices Mozzarella cheese

Cut steak into 6 pieces. Coat meat with mixture of
flour, salt and pepper; pound into meat. Combine bread crumbs,
Parmesan cheese and basil leaves. Combine egg and water. Dip
steak into egg mixture, then in crumb mixture, coating evenly.
Brown steak on both sides of hot oil. Arrange steak in
ungreased 13 x 9-inch baking dish. Combine tomato sauce,
garlic, sugar and oregano leaves; pour over steak. Cover and
bake at 350 degrees for 70 minutes until steak is tender. Place
cheese slices over meat; bake until cheese melts. Serve sauce
with meat. Makes 6 servings.


seasoned flour (flour plus
salt and pepper to taste)
1 1/2 to 2 lb. round steak
1 can tomato sauce
1 medium onion, chopped
1 green pepper, chopped
1 (4 oz.) can sliced
mushrooms, drained
1 (8 oz.) can tiny peas,
dash of garlic and
Worcestershire sauce

Trim steak, remove bone but leave whole if desired.
Dredge in enough flour to coat. Saute steak in oleo and
remove. (If steak is too large for skillet cut in halves).
Place steak in lightly greased baking dish to accommodate.
Saute onion and green pepper in skillet until barely tender.
Add mushrooms, peas, tomato sauce, garlic and Worcestershire.
Mix well. Use slotted spoon and place vegetables over half of
meat. Fold other half of meat over top. (If steak has been
cut in half place one half over other). Pour remaining sauce
over steak. Cover and bake at 400 degrees for 1 hour or 1 1/2 hours,
until tender.


Cut steak into thin strips. Saute the strips in lots of butter with chopped onion, mushrooms, garlic powder, salt and pepper, MSG (if desired) and sherry. Butter a shallow baking dish. Cut the crusts from several sliced of bread (about one slice per serving). Butter both sides of the bread and put into the dish. Fill in the spaces with the crusts. Pour the steak over the bread and cover with sliced mozzarella cheese. Bake uncovered at 325 degrees for about 25 minutes.


Chopped round steak or left over meat
2 med. onions
1 clove garlic
1 bouillon beef cube dissolved in 1 cup water
Pepper to taste
1/2 tsp. ginger
1 tsp. salt
1 can drained bean sprouts (save liquid)
1 can water chestnuts, sliced
2 c. celery cut diagonally

Fry onions and garlic; add meat and brown (drain). Add bouillon, pepper, ginger, and salt; cook 10 minutes. Add remaining ingredients; cook 10 minutes.


2 tbsp. cornstarch
2 tbsp. soy sauce
1 tbsp. sugar
1/3 c. cold water

Add to other ingredients and cook 5 minutes. If not enough liquid, add liquid from vegetables.


1 lb. cubed steak
Green pepper
Tomato sauce (sm. can)
Salt and pepper

Heat oil in large heavy skillet. Dip steak in flour. Brown in oil, salt and pepper each piece. As pieces brown transfer to large pan, add tomato sauce and water to cover steak. Slice green pepper and onion and cook in oil that steak was browned in, scraping bottom of skillet to get all of browned pieces left from steak. Transfer to pan with steak including small amount of oil. Simmer until steak is tender. Thicken sauce and serve with mashed potatoes or rice. Good left over.

Easy Meat and Potato Casserole



4 tablespoons butter, divided
1 cup sliced celery
1/2 cup chopped onion
2 tablespoons flour
2 cups milk
1 teaspoon salt
1 teaspoon beef bouillon granules or beef base
1 1/2 cups frozen mixed vegetables or peas and carrots, thawed
1 can (16 ounces) potatoes, drained and sliced, or use 2 cups sliced cooked potatoes
2 cups diced cooked roast beef, ham, or pork
3/4 cup soft bread crumbs


In a heavy skillet, melt 3 tablespoons of the butter. Saut? celery and onion until tender. Blend in flour until smooth. Add milk, salt, and bouillon or base. Cook over low heat, stirring constantly, until thickened and bubbly.

Add vegetables, potatoes, and diced meat. Pour mixture into a buttered 1 1/2 quart baking dish. Melt remaining butter; toss with crumbs. Sprinkle the bread crumbs around edge of casserole. Bake at 350? for about 30 minutes, until hot and bubbly. Serves 6.

Cube Steak Casserole

This beef casserole is easy on the budget.


4 pieces of cubed steak
3 medium potatoes, sliced
3 carrots, sliced
1 medium onion, sliced
1 can cream of chicken soup
1 can cream of mushroom soup
3 to 4 tablespoons butter
Layer the cube steak, potatoes, carrots, and onion in a casserole dish. Heat soups with butter then pour over the first four ingredients. Cover and bake for about 60 minutes at 375?.