I need a good steak recipe?

Question

I'm really getting into cooking recently, maybe since I quit smoking it has become a bit of a distraction from the craving... but anyway. I once had a steak in an italian restaurant with a spicy tomato and mushroom sauce, it was delish. I just cannot remember what it is called? or the ingredients... does anyone have the best recipe for this or something similar mmmmmmmmmmmm

Answer 1

CREAMY TOMATO & MUSHROOM SAUCED ROUND STEAK  

2   medium onion, thinly sliced

2   tablespoons  Butter

2   pounds boneless beef round steak, cut into 6 pieces

3/4   cup canned diced pasta ready tomatoes

1   (10 3/4-ounce) can condensed cream of mushroom soup

1/2   teaspoon dried marjoram leaves

1/4   teaspoon pepper

1/8   teaspoon garlic powder

1/4   cup all-purpose flour

1/4   cup cold water

   Hot cooked noodles, if desired

Place onions in bottom of slow cooker. Melt 1 tablespoon butter in 10-inch skillet until sizzling; add half of beef. Cook over medium-high heat, turning once, until browned (3 to 5 minutes). Place beef in slow cooker. Repeat with remaining butter and beef.

Combine tomatoes, soup, marjoram, pepper and garlic powder in small bowl. Pour tomato mixture over beef in slow cooker. Cover; cook on Low heat setting for 8 to 10 hours, or on High heat setting for 4 hours or until meat is tender.

Increase heat setting to High 20 minutes before serving. Combine flour and cold water in small bowl. Stir flour mixture into beef mixture. Cover; continue cooking 20 minutes or until juices are thickened.

To serve, spoon beef mixture over hot cooked noodles, if desired.

Answer 2

Ingredients

For the beef and kale timbale

150g/5½oz rump steak

1 tbsp olive oil

salt and freshly ground black pepper

3 kale leaves, blanched, drained and finely chopped

1 tsp tomato purée

30g/1oz Stilton, crumbled

For the leeks and red wine sauce

6 tbsp red wine

2 baby leeks, trimmed, blanched and drained

1 tbsp clear honey

1 tsp tomato purée

6 tbsp hot chicken stock

Method

1. For the beef and kale timbale, brush the steak with the oil and season with salt and freshly ground black pepper.

2. Heat a griddle pan and cook the steak for 3-4 minutes on each side, or until cooked to your liking. Leave to rest for a few minutes, then slice into strips.

3. Place the kale into a bowl with the tomato purée and season with salt and freshly ground black pepper.

4. Place a chefs' ring in the centre of a serving plate and press the kale into the base. Top with the Stilton and beef slices. Carefully remove the ring.

5. For the leeks and red wine sauce, place the red wine into a saucepan, bring to the boil and boil until reduced by half.

6. Add the leeks, honey, tomato purée and chicken stock and simmer until reduced by half.

7. To serve, place the plate with the timbale and pour over the leeks and red wine sauce.

Answer 3

Could you be thinking of Braciole? Thats an Italian preparation.  It's a stuffed rolled steak done in a Marinara sauce.  I have had it, it is delish!  I don't have a personal recipe for it but I have seen some great ones on foodnetwork.com  Good luck...And most importantly,  Congrats on giving up smoking!!!

Answer 4

Here are a few recipes we have tried and love

ITALIAN STEAK

INGREDIENTS............

1/4 cup all-purpose flour

1 1/2 teaspoons salt

1/4 teaspoon pepper

2 pounds flat iron steak

2 tablespoons vegetable oil

1 cup water

1 garlic clove, minced

1 (15 ounce) can tomato sauce

1/2 pound fresh  portabella mushrooms, sliced

1 medium onion, sliced

1 small green pepper, julienned

1/2 teaspoon dried oregano

1/8 teaspoon dried basil

DIRECTIONS

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown beef in batches in oil; drain. Add water and garlic. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

Stir in the tomato sauce, mushrooms, onion, green pepper, sugar, oregano and basil. Cover and simmer 30-45 minutes longer or until the meat and vegetables are tender.

May serve over spaghetti if you like. Sprinkle with Parmesan cheese.

STEAK PARMESAN

INGREDIENTS...........

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 eggs

2 tablespoons water

1/3 cup crushed saltine crackers

1/3 cup grated Parmesan cheese

1/2 teaspoon dried basil

3 tablespoons vegetable oil

4 (4 ounce) flat iron steak

1 1/4 cups canned tomato sauce

2 1/4 teaspoons white sugar

1/2 teaspoon dried oregano, divided

1/4 teaspoon garlic powder

4 slices mozzarella cheese

1/3 cup grated Parmesan cheese

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.

Heat the oil in a large skillet over medium heat. Dredge the steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.

Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.

STEAK IN A GARLIC WINE SAUCE

INGREDIENTS..............

1 medium head garlic

1 1/2 pounds flank steak

2 teaspoons freshly ground black pepper

4 tablespoons butter

1/4 cup chopped green onions

1 cup sliced portabella mushrooms

1 cup dry red wine

DIRECTIONS

Cut head of garlic in half, place on a square of foil, and drizzle with olive oil. Wrap. Bake at 400 degrees F (200 degrees C) for 45 minutes. Squeeze roasted garlic cloves out of skins, and mash into a puree. Set aside.

Sprinkle steak with salt and a generous amount of freshly ground pepper. Heat a large heavy skillet over medium high heat, but do not add fat. When hot, cook seasoned steak until seared and well browned on both sides, about a minute per side. Reduce heat to medium, and add 2 tablespoons of the butter. Continue to cook for 3 to 5 minutes on each side. Remove meat, and keep warm.

Pour off the fat in the skillet, and add the scallions and red wine. Bring to a boil, and whisk in the garlic puree. Boil until the wine is reduced by half, and is thick and syrupy. As it boils, add mushrooms and scrape up browned bits with a wooden spoon. Stir in the meat juices that have accumulated under the steak. Boil for another second or so. Remove from the heat, and stir in the remaining 2 tablespoons of butter until it is incorporated into the wine sauce.

Quickly slice the meat against the grain, into thin strips. Arrange on a hot platter, and pour the sauce down the center of the slices. Serve at once.

Good Eating............    :)

Answer 5

Try grilling or frying the steak till it is to your liking  well done/rare/medium rare etc.  Make a sauce:  1 tablespoon butter melted and and add 1 tablespoon flour.  Cook this for about 1 minute.  Add 1 cup of milk or a mixture of half milk half cream and cook until the sauce thickens.  Add pepper or canned mushrooms or cheese to your taste.  Serve over the steak

Answer 6

For something different, why not try this great monkey gland steak sauce. (Don't worry, no monkeys are involved). This is a very popular recipe in South Africa, and the sauce is really great. Use a good cut of meat for best results.

Makes 2 1/2 cups sauce

INGREDIENTS:

1 large onion, finely chopped  

4 garlic cloves, chopped and crushed

1 tablespoon fresh ginger, grated

4 tablespoons olive oil

1/2 cup chutney or chili sauce

1/2 cup tomato puree

1 tablespoon soy sauce

2 tablespoons good quality prepared mustard

2 tablespoons Worcestershire sauce

3 tablespoons ketchup

1/2 cup Muscat wine

1/3 cup chicken stock

2 tablespoons red wine

Salt and pepper to taste

PREPARATION:

Fry the onions, garlic and ginger in the oil until the onions are translucent.

Add the rest of the ingredients and simmer over medium-high flame for about 7 - 10 minutes, stirring often.

Taste and adjust seasoning

Can be served hot or cold. Great with any roasted or grilled beef

Store the sauce in an airtight food saver container such as a canning jar or a zip-lock storage bag. It can be stored for two weeks in the refrigerator or frozen.

For a variation, try this: http://www.outdoor-cooking.com/monkey-gl...

I'm sure you'll like it. My family really licks it up.

Be sure to let me know what you think

Dan

Answer 7

Not sure on this recipe but if you are getting into cooking go to this website for heaps of recipes and ideas.  taste.com.au

Answer 8

In a pan in low heat add some cheap olive oil and chopped onions, let the onions get golden and add one tea cup of tomato pulp and one cup of water (wait till it starts boiling), and some red pepper paste to make it spicy and add some salt ( not a lot). Add chopped mushrooms and garlic ( chopped fresh or powder if you're lazy) and chopped parsley, if you want you can add one or two table spoons of white wine, let it simmer for 4 minutes, add one cup of cream, let it simmer for one minute. Taste and season to your choice, I would add pepper, ginger( just a bit), and oregano. In the meantime salt your steak, grill it, and when the sauce is done drop it inside the pan and let it simmer for a minute. For best results let your stake marinate in white wine and pepper for 12 hours, good wine, if it's not good enough to drink, it's not good enough to cook. Bon Apetit...

Answer 9

get u stake and put some salt and pepper all over the the top and bottom and  put it in a pan with some oil  until brown and add to the oven to cook inside for 15 min  get

another pan add i red onion chopped and some mushrooms chopped add tin of chopped tomatoes to it and add some Chile powder and paprika to the pan and stir and simmer place the steak on the plate sliced and on the plate and ad the ssauce over the top and around the sides  

Answer 10

This is a delicious one;

1 pound ground beef

1 egg

3 tablespoons crushed buttery round cracker crumbs

2 tablespoons finely chopped onion

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon poultry seasoning

2 (4 ounce) cans sliced mushrooms with juice

3 tablespoons butter

3 tablespoons all-purpose flour

3 cups milk

3 cubes beef bouillon

In a medium bowl, mix together the ground beef, egg, cracker crumbs, onion, salt, pepper and poultry seasoning using your hands. Shape into 6 patties about 1 inch thick.

Fry the patties in a large skillet over medium-high heat for 3 to 4 minutes per side, or until browned. Drain off grease, and remove patties to a platter; keep warm.

Melt the butter in the same skillet, and add the mushrooms. Cook and stir for about 2 minutes. Sprinkle the flour over, and mix in until blended. Stir in the milk and beef bouillon. Cook and stir over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally.

Serves 6.

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Answer 11

Cook your steak how you like it, them rest it. In the pan add some diced shallots and a bit of passata, reduce it on a medium heat. Then add mushrooms and a glug of double cream, season and serve over the steak. We used to cook it at an intalian restaurant i worked at, it's gorgeous.

Answer 12

Go to food network .com and type in steak with spicy tomato mushroom sauce and you will get a bunch of recipes that come up. I love this website it is great for anyone who loves to cook and the best part it is free!!!! good luck happy cooking

Answer 13

try pan frying the steak till its 90% to your liking, then add a dash of 'dark' soy sauce, pinch of salt and pepper and a teaspoon of rice wine.