STEAK AND POTATOES RECIPE RECIPES
SLOW-COOKER STEAK AND POTATOES DINNER RECIPE ...
A few minutes prep in the morning and you can have a delicious one-pot dinner in the evening.
Provided by Betty Crocker Kitchens
Total Time 7 hours 25 minutes
Prep Time 25 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. Sprinkle both sides of beef with flour, salt and pepper. In 12-inch skillet, heat oil over medium heat until hot. Cook beef in oil 6 to 8 minutes, turning occasionally, until brown on both sides.
- Place onions in slow cooker. Top with beef and tomatoes; sprinkle with sugar.
- Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
- About 15 minutes before steak is ready to serve, microwave vegetables (potatoes are in the medley) as directed on bag. Stir into beef mixture.
Nutrition Facts : Calories 280 , CarbohydrateContent 20 g, CholesterolContent 80 mg, FatContent 0 , FiberContent 3 g, ProteinContent 34 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 700 mg, SugarContent 6 g, TransFatContent 0 g
RIB-EYE STEAK AND POTATOES FOR TWO RECIPE - NYT COOKING
For a special occasion with a sweetheart, sharing a simple, luxurious dinner at home is even better than going to a restaurant. Splurge on a cut like rib-eye or tenderloin and open a great bottle of wine. It’s a simple, no-fuss endeavor, yet very special.
Provided by David Tanis
Total Time 1 hours
Yield 2 servings
Number Of Ingredients 9
Steps:
- Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
- Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
- Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
- When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
- Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
- Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
- Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.
Nutrition Facts : @context http//schema.org, Calories 850, UnsaturatedFatContent 26 grams, CarbohydrateContent 45 grams, FatContent 56 grams, FiberContent 7 grams, ProteinContent 46 grams, SaturatedFatContent 27 grams, SodiumContent 1153 milligrams, SugarContent 2 grams, TransFatContent 3 grams
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CHIPOTLE SALISBURY STEAK WITH MASHED POTATOES & MUSHROOM ...
Bobby Flay uses chipotle chiles to add a touch of smoke + heat to his Salisbury steak, paired with classic mashed potatoes + a rich mushroom-bacon gravy.
From rachaelrayshow.com
From rachaelrayshow.com
- Serve the Salisbury steaks with mashed potatoes and spoon the gravy over both
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STEAK MEDALLIONS WITH POTATOES RECIPE | REE DRUMMOND ...
From foodnetwork.com
Reviews 4.4
Total Time 16 minutes
Category main-dish
Reviews 4.4
Total Time 16 minutes
Category main-dish
- Drain the potatoes and pour onto a serving platter. Using the bottom of a glass, press firmly to slightly crush the potatoes and sprinkle over a little kosher salt. Top with the onion mixture. Place the steak medallions on top and garnish with the chopped parsley and flaked sea salt. Serve with horseradish cream if desired.
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TOP SECRET RECIPES | RUTH'S CHRIS STEAK HOUSE POTATOES AU ...
Menu Description: "In cream sauce, topped with melted sharp cheddar."
There are many ways to order potatoes from the Ruth's Chris menu including steak fries, julienne fries, shoestring fries, cottage fries, Lyonnaise, baked and au gratin.
Here's a traditional, classic recipe for the delicious side dish inspired by the Ruth's Chris creation. You may use less of the cream and milk mixture in your version depending on the size baking dish you use and the size of your potatoes. Stop adding the creamy mixture in your version when it is level with the sliced potatoes in the baking dish. Be sure to use a casserole dish that has a lid for the first stage of baking.
Click here for more of my copycat recipes from Ruth's Chris Steak House. Source: Top Secret Restaurant Recipes by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 1 hours 40 minutes0S
Calories 314 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 1 hours 40 minutes0S
Calories 314 calories per serving
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SALISBURY STEAK, MASHED POTATOES, AND PEAS
I felt like making Salisbury Steak week before last. So guess what?
From thepioneerwoman.com
Total Time 1 hours 30 minutes
Category main dish, meat
From thepioneerwoman.com
Total Time 1 hours 30 minutes
Category main dish, meat
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through. Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
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SALISBURY STEAK, MASHED POTATOES, AND PEAS
I felt like making Salisbury Steak week before last. So guess what?
From thepioneerwoman.com
Total Time 1 hours 30 minutes
Category main dish, meat
From thepioneerwoman.com
Total Time 1 hours 30 minutes
Category main dish, meat
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through. Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
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BEST SALISBURY STEAK RECIPE: HOW TO MAKE IT
Finding the best Salisbury steak recipe is hard! I remember enjoying it often when I was growing up, but when I decided to add it to my recipe collection, I wasn't able to find it in my modern cookbooks. I came up with these ingredients on my own and experimented until it tasted like the dish I remembered. —Faye Hintz, Springfield, Missouri
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Dinner
Calories 581 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Dinner
Calories 581 calories per serving
- In a medium bowl, combine egg, cracker crumbs, onion, salt, pepper and sage. Add beef and mix well. Shape into 2 patties. , In a medium skillet, cook patties until browned, 4-5 minutes per side; drain. Remove to a platter and keep warm. , In the same skillet, saute mushrooms in butter for 2 minutes. Stir in flour; blend well. Add water and bouillon; cook and stir until smooth and thickened. Stir in browning sauce if desired. Return patties to gravy and cook, uncovered, over low heat until heated through, about 10 minutes, turning occasionally. Serve with mashed potatoes. If desired, sprinkle with parsley.
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Bistecca alla Fiorentina is the king of all Italian steaks. It’s essentially a fat T-bone or porterhouse steak, which is normally cooked quite blue. It’s delicious, but I prefer it cooked medium-rare. I think it’s important to cook one big steak, which means you can look after it better and build up more flavour and colour on the outside, leaving you with the most delicious, blushing, juicy inside. Traditionally, Fiorentina steak is cooked over hot coals, but I’ve written this to be cooked in a pan so it’s more accessible. With crispy potatoes and salsa verde to complement it, this is an amazing treat-night dinner for four lucky people.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine italian
Calories 695 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine italian
Calories 695 calories per serving
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- Meanwhile, trim the fat on the steak to 1cm thick and put the steak aside. Finely chop the fat offcuts, place in a large cold frying pan and put on a medium-high heat to render the fat. Once sizzling, drain and add the potatoes and garlic. Cook for 30 minutes, or until golden and crisp, stirring occasionally. Strip in the rosemary leaves for the last 2 minutes, then leave on the lowest heat.
- Meanwhile, put a separate cold, non-stick frying pan on a medium-high heat and use tongs to hold the steak fat edge down for 6 minutes to render the fat and get it dark golden. Turn on to the bone edge for another 6 minutes to heat the bone. Now, gently turn the steak on to one of its flat sides. Cook for 6 minutes on each flat side (or 8 minutes for medium-rare). Remove to a board, cover, and rest, pouring pan juices over the potatoes.
- Pick the mint, parsley and basil leaves into a food processor. Pulse, then add the rest of the salsa verde ingredients with 8 tablespoons of oil. Blitz to your desired consistency, then taste and season to perfection.
- I like to carve and season the steak at the table, serving it with the crispy spuds and salsa verde alongside. Squeeze the sweet garlic out of its skins and enjoy.
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