THIN SLICED RIBEYE STEAK RECIPES
THIN SLICED BEEF ROUND STEAK WITH SAUCE | JERNEJ KITCHEN
Thin Sliced Round Steak with Sauce is a delicious beef dinner recipe for incredibly tender and succulent beef steaks. Perfect Sunday family meal.
Provided by Jernej Kitchen
Total Time 150 minutes
Prep Time 10 minutes
Yield serves 4 people
Number Of Ingredients 11
Steps:
- Place the thin steaks onto a working surface and tenderize the meat using a meat tenderizer. The thickness of the meat should be 0.5 cm or 1/4-inch. Pat dry the meat using a paper towel, then season on both sides with salt and pepper. Sprinkle flour over a plate or baking sheet and coat the beef in flour on one side. Shake any excess flour off.
- Place a skillet over high heat. Add the butter and oil. When the butter melts, add the beef steaks with the clean side down. Don't overcrowd the pan; work in batches of a few thin-cut steaks. Pan-fry for 1 - 2 minutes per side, then transfer to a plate and repeat the process with the rest of the meat.
- Pour wine into the same skillet. Using a spoon, scrape all the flavors from the bottom of the pan. Cook for a minute for the alcohol to evaporate, then pour the wine over the steaks on a plate. Add butter, diced shallot, and flour to the same pan. Saute for 6 - 8 minutes over low heat. Add the minced garlic, and cook for another minute.
- While continuously stirring with a whisk, slowly pour in the broth or water until combined. Add the thyme and bay leaf. Bring to a boil, then immediately reduce the heat to the lowest temperature. Add the beef, cover with a lid and cook for 2 hours to 2 1/2 hours, or until the schnitzels are super tender. Serve with your favorite side dish.
Nutrition Facts : ServingSize 4, Calories 680, SugarContent 0.1 g, SodiumContent 172 mg, FatContent 38 g, SaturatedFatContent 15g, TransFatContent 0.4 g, CarbohydrateContent 5.2 g, FiberContent 0.2 g, ProteinContent 77 g, CholesterolContent 248 mg
GRILLED RIBEYE STEAK WITH ONION-BLUE CHEESE SAUCE
Steps:
- Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce. Faint.
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This recipe for beef stroganoff with round steak is one I spotted in a local hospital auxiliary cookbook. When I gave it a try, my husband loved it! And I've had lots of compliments every time I've served it. –Brenda Read, Burns Lake, British Columbia
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- In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add beef; shake until well coated. , In a large skillet, melt butter. Brown beef in batches. Remove and keep warm. Add onion and garlic to the pan; cook until tender. Add the broth, mustard, chili sauce and mushrooms; return beef to the skillet. Cover and cook until the meat is tender, about 1 hour., Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley.
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ROUND STEAK STROGANOFF RECIPE: HOW TO MAKE IT
This recipe for beef stroganoff with round steak is one I spotted in a local hospital auxiliary cookbook. When I gave it a try, my husband loved it! And I've had lots of compliments every time I've served it. –Brenda Read, Burns Lake, British Columbia
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 15 minutes
Category Dinner
Cuisine Europe, German
Calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 15 minutes
Category Dinner
Cuisine Europe, German
Calories per serving
- In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add beef; shake until well coated. , In a large skillet, melt butter. Brown beef in batches. Remove and keep warm. Add onion and garlic to the pan; cook until tender. Add the broth, mustard, chili sauce and mushrooms; return beef to the skillet. Cover and cook until the meat is tender, about 1 hour., Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley.
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