Silver Streak Recipes

CROSS RIB SIMMERING STEAK BRAISED WITH ONIONS, MUSHROOMS AND BEEF BROTH

Cross Rib Simmering Steak Braised with Onions, Mushrooms and Beef Broth image

Time 2h

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds cross rib simmering steak, cut into four portions
Salt and pepper to taste
1/4 cup flour
2 Tbsp. olive oil
2 garlic cloves, sliced
2 medium onions, halved and sliced
3/4 pound white mushrooms, quartered
2 Tbsp. Dijon mustard
1/2 tsp. dried thyme
2 cups low sodium beef stock

Steps:

Preheat oven to 350 degrees F. Season beef with salt and pepper, and then coat in flour, shaking off excess. Reserve excess flour. Heat oil in a skillet set over medium-high heat. Add steaks and brown on both sides. Transfer to casserole. Lower heat to medium. Add garlic, onions and mushrooms to the skillet and cook until tender. Stir 3 Tbsp. of the reserved flour into the pan. Stir in mustard and thyme. Slowly pour in, stirring constantly, beef stock. Bring to a simmer. Season to taste and then pour over steaks. Cover and cook in the oven 90 minutes, or until tender.

SILVER STREAK

Silver Streak image

Yield Serves 1.

Number Of Ingredients 3

Ingredients

1 ounce gin
1 ounce kümmel
3 or 4 ice cubes

Steps:

Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

SIMMERING STEAK

Simmering Steak image

Make and share this Simmering Steak recipe from Food.com.

Provided by Lois M

Categories One Dish Meal

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs steak (round or blade)
2 large onions, cut in half
6 carrots, peeled and cut into 3 " chunks
3 large potatoes, peeled and quartered
1 green pepper, seeded and quartered
2 1/2 cups beef broth
2 envelopes knorr hunter gravy mix or 2 envelopes other gravy mix

Steps:

Place steaks in the bottom of a baking dish.
add vegetables.
make instant gravy using beef broth instead of water.
pour gravy into pan, covering contents (add a little extra broth if required).
cover with foil.
bake slow and low, approx 300 f for 2 hours.
It may be necessary to thicken the gravy with a little flour or cornstarch.

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