Time 3h15m Number Of Ingredients 12 Steps:
Preheat oven to 350°F. Using a meat mallet, pound meat to ½″ thickness. Combine flour, paprika, garlic powder, pepper & salt to taste. Dredge meat in flour mixture. Heat 1 tablespoon of olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Set aside. Place onion & carrot in the bottom of the pot. Top with browned steaks. Add remaining ingredients except for cornstarch. Cover and cook for 2 ½-3 hours. Serve over mashed potatoes.
Time 2h10m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Heat oil in large skillet. Combine flour, salt and pepper. Cut steak into 4 or 5 servings; dredge in flour mixture. Brown on both sides in hot oil; remove to large baking dish. Place vegetables over steak; pour tomatoes, tomato sauce, water and Worcestershire over all. Cover and bake at 350 degrees for 1 1/2- 2 hours, or until meat is tender. Serve with sauce spooned over the mashed potatoes.
Time 2h30m Yield 8 servings. Number Of Ingredients 14 Steps:
In a large plastic bag, combine 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper and garlic salt. Add beef, a few pieces at a time, and shake to coat. Remove meat from bag and pound with a mallet to tenderize. , In a Dutch oven, brown meat in oil until no longer pink. Add the green pepper, celery and onions; cook and stir for 10 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, soy sauce and remaining salt and pepper. Cover and bake at 325° for 2 hours. , Remove from the oven and return to stovetop. In a small bowl, combine water and remaining flour until smooth; gradually stir into juices. Bring to a boil over medium heat. Cook and stir sauce for 2 minutes or until thickened.
Time 2h35m Yield 8 Number Of Ingredients 12 Steps:
Cut London broil into 2-inch cubes and spread out on a cutting board. Combine flour, seasoned salt, and 1/2 teaspoon pepper in a small bowl; sprinkle over meat. Toss to coat. Place a sheet of plastic wrap over the steak and gently, but firmly, pound the steak with a mallet or the back of a soup ladle. Heat oil in a large Dutch oven or pot over medium-high heat. Cook and stir meat until browned, about 10 minutes. Season with salt and pepper. Add diced tomatoes with juice, beef stock, celery, onions, carrots, and bell pepper. Mix well and bring to a boil. Cover and reduce heat to low. Simmer, covered, for 1 hour, stirring occasionally. Crack the lid of the pot about 1/2 inch to let the steam escape. Continue to simmer until beef is tender, about 1 hour more.
Time 3h15m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
Preheat the oven to 325 degrees F. Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside. Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned. Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
Time 8h25m Yield 8 Number Of Ingredients 9 Steps:
Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat. In a slow cooker, alternate layers of steak, green bell pepper, red bell pepper, onion, and tomatoes. Cover, and cook 6 to 8 hours on Low, until steaks are very tender.
Time 2h30m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
While you prepare the meat, heat 2 Tsp olive oil in a large nonstick skillet over medium heat. Add onions and mushrooms, and stir to coat with oil. Cook, stirring occasionally, until onions are softened and lightly browned and mushroom juices have evaporated. Remove from pan, and set aside. Trim all excess fat from steak and cut into 2" by 3" pieces. Season generously on both sides with seasoned salt, granulated garlic, pepper, salt, and optional MSG. ,if desired, and set aside for about 10 minutes. Dump flour on counter or heavy cutting board, coat each piece of meat with flour, and set aside. Return a piece of meat to the flour, mounding more on top, and beat the flour into the meat with the edge of a heavy saucer or small heavy plate, making a crisscross pattern on both sides of the meat. Continue doing this until you can actually feel the meat starting to tenderize and the thickness is reduced to about 1/2". Repeat with remaining pieces of meat, and flour all pieces of meat one last time after tenderizing last piece. Preheat oven to 350 degrees F. Return nonstick skillet to medium heat, and add half of the remaining olive oil. When oil is hot enough that a small pinch of flour sizzles, add enough meat to form a single layer without crowding. When bottom side is about half browned, rearrange meat in the pan without turning over. When browned, turn meat, and repeat for other side. Remove meat and as much of the browned bits as possible to a plate. Add remaining oil to pan, and brown remaining meat as above. Set meat aside, drain all excess grease from skillet, leaving browned bits in pan and adding reserved browned bits from first batch of meat. Return skillet to heat, and add one can beef broth. Stir and scrape bottom of pan to loosen and soften crusted breading. Add onion mixture and remaining beef broth. Add the juice from the peeled whole tomatoes, and use your hands to squeeze the tomatoes into pulp as you add them to the skillet. Bring to a simmer and cook about 5 minutes, breaking up piece with the back of a wooden spoon. Place meat in a small Dutch oven, arranging so pieces form sort of a lattice work. Add all of the tomato-onion mixture, and move meat around to ensure that all the meat is in contact with the liquid. If liquid does not cover the meat, add a little more broth, tomato juice, water, or wine. Place Dutch oven over medium-high heat until liquid starts to boil. Cover, remove from heat, and place in preheated oven. Reduce oven temperature to 300 degree F, and cook for 1 hour. Rearrange meat, stir liquid gently, and continue cooking 1 more hour or until meat is tender, but not falling apart. Remove meat from Dutch oven, and set aside. Degrease gravy; it should not be necessary to add more flour to thicken it. It should have thicken enough from the breading on the meat. Blend gravy thoroughly with a hand blender or mixer. It does not need to be smooth, but all of the bigger chunks should be broken up. Return meat to the gravy and Dutch oven to the oven until ready to serve with a salad, bread, and mashed potatoes.
Time 2h30m Yield 8 servings. Number Of Ingredients 14 Steps:
Preheat oven to 325°. In a large shallow dish, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and toss to coat., In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce. , Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm. , In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes, if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
