Steak With Caraway Onions Recipes

QUICK SKILLET STEAK WITH ONIONS AND MUSHROOMS

Steps:

• Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste.
• Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef.
• Cook 1 minute, then turn steak and cook an additional 30 seconds.
• Set aside in a large dish.
• Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more.
• Add remaining steak to the dish.
• Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper.
• Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.
• Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with oil.
• Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half.
• Add to dish with steak and onions and stir to combine.
• Serve over rice.

STEAK WITH CARAMELIZED ONIONS

Steps:

• Place steaks on a large plate, and rub with garlic paste and 2 tablespoons oil, coating completely. Season generously with salt and pepper. Set aside to marinate 15 minutes at room temperature.
• Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat until hot and just starting to smoke. Reduce heat to medium; add onions, and cook, stirring occasionally, until softened and golden brown, about 7 minutes. Add sugar, vinegar, and 2 tablespoons water; simmer, stirring occasionally, until onions are tender, about 3 minutes more. Transfer onions to a bowl, and season with salt and pepper. Set aside.
• Wipe skillet clean. Heat remaining 1 1/2 tablespoons oil in skillet over high heat until hot but not smoking. Cook steaks until golden brown, about 2 minutes per side for medium-rare. Transfer to a cutting board, and let rest 5 minutes before slicing.

SMOTHERED ROUND STEAK WITH GRAVY

Steps:

• Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
• Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
• Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
• Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
• Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
• Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
• Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

STEAK AND ONIONS

Steps:

• In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.

OLD WORLD BEEF GOULASH WITH CARAWAY AND ONIONS

Steps:

• Heat the vegetable oil or drippings in a large dutch oven or casserole dish.
• Add the onions and sautee over medium-high heat for 5-7 minutes until golden brown.
• Add garlic, caraway seeds, paprika, brown sugar and continue to cook and stir for an additional 3-4 minutes.
• Add the vinegar and heat for an additional 2-3 minutes to burn off the sharp flavor.
• Stir in tomatoes and beef stock and heat to a simmer.
• Set the pot aside to simmer over medium heat while browning the beef cubes separately in an another pan.
• Preheat the oven to 325 degrees.
• In a frying pan cook the bacon until softened and pale golden in color.
• Pat the beef cubes dry and add in batches to the bacon mixture.
• Brown the beef on all sides adding the salt, cayenne and black pepper.
• When each batch is browned transfer it to the the dutch oven or casserole dish.
• Cover and bake for 2 hours or until the meat is very tender.
• Remove the dish from the oven and skim off any extra fat from the surface.
• Whisk together the sour cream and flour until well blended and gently stir into the goulash.
• Add parsley for garnish at time of serving.

SLICED STEAKS WITH SAUERBRATEN, ONION HASH BROWNS, SPICED RED CABBAGE

Steps:

• In a medium skillet over medium heat combine 2 tablespoons oil and 2 tablespoons butter. When butter melts into oil add hash browns and thinly sliced onions, season with salt and pepper. Cook 7 to 8 minutes, turn with spatula and press to crisp, cook 7 to 8 minutes more.
• Heat a large skillet with 2 tablespoons oil over medium to medium-high heat. Add cabbage, caraway, paprika, salt and pepper, cook stirring occasionally 2 to 5 minutes, until tender.
• While cabbage and potatoes are working, preheat broiler. Heat a small skillet over medium heat with 2 tablespoons oil. Add chopped onions and a bay leaf, salt and pepper, cook 8 minutes until soft and sweet.
• Pat meat dry and season with oil, salt and pepper. Broil the meat 10 to 15 minutes, ranging from medium-rare to medium-well doneness, turning once. Rest 5 minutes then thinly slice against the grain.
• While meat cooks, add sugar and vinegar to the onions and stir 1 minute. Add beef stock and bring to a bubble. Reduce heat under gravy to low and stir in cream.
• Stir the apple cider or juice together with mustard and pour over red cabbage. Stir to combine 1 minute then turn off heat.
• Remove bay leaf from gravy. Serve cabbage and hash browns next to sliced steak topped with gravy.

PAN-SEARED STEAK AND ONIONS

Steps:

• In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
• Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
• Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
• To serve, cut the steak into 1/4-inch-thick slices and top with the onions.

BASIC SMOTHERED STEAK AND ONIONS

Steps:

• Mix the flour, salt and pepper together.
• Pound this mixture into the meat well.
• Cut the meat into 4-6 pieces.
• Heat the oil in a heavy skillet and cook the steaks in batches over medium-high heat until brown on both sides.
• Remove the meat and reduce the heat to medium.
• Add the onions and cook until limp and golden.
• If the pan is dry, add a few tablespoons of water to the skillet.
• Lay the meat over the onions and add the bay leaves, thyme, beer and beef stock.
• Cover tightly and reduce the heat to low.
• Simmer gently for 30-40 minutes until the meat is very tender.
• Do not let it boil.
• Remove the bay leaves and adjust the seasoning with salt and pepper.
• If the sauce is too thin, remove the meat and raise the heat; boil until the liquid thickens slightly.
• Serve the steaks topped with the onions and sauce.
• This is good served with either mashed potatoes or buttered noodles.

DAD'S MINUTE STEAK WITH GOLDEN ONIONS

Steps:

• Mix the wine, soy sauce, mustard and sugar in a big bowl. Toss in the steak strips, season well with pepper and leave to sit and soak while you get everything else ready.
• Pour the oil into a large frying pan and heat it up over a medium heat for a minute or so. Tip in the onion slices, turn the heat up to very high and cook for 3-4 minutes, stirring often to get the onions really golden brown. Take the onions out and keep them warm.
• Lift the steak strips out of the marinade with a slotted spoon and stir fry them in the onion pan over a very high heat for 30 seconds (do it in two batches if it's easier). Pour in the marinade from the bowl and boil for a few seconds until it sticks to the meat but is still juicy. Season with salt and pepper and keep warm.
• Toast the bread and then spread with the garlic butter and cut each slice in half. Overlap two pieces of toast on each plate, top with a spoonful of onions, then the steak and more onions. Put a little pile of watercress on each plate and serve straightaway.

STEAK WITH CARAMELIZED ONIONS

Steps:

• In a medium skillet melt butter over medium-low heat.
• Add onions and garlic.
• Cook, covered, for 13-15 minutes or until onions are tender.
• Add brown sugar and salt.
• Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
• Meanwhile, cut meat into 4 serving-size pieces.
• Sprinkle pepper on both sides of each meat piece.
• Place on the unheated rack of a boiler pan.
• Broil 3 inches from the heat to desired doneness, turning once.
• (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
• Spoon onion mixture over steak.
• Sprinkle with parsley.

SAVOURY STEAK AND ONIONS

Steps:

• Preheat oven to 180°C.
• Trim any fat from steak.
• Mix together the mustard, brown sugar, flour, salt and pepper.
• Rub mixture into the steak, and cut into large squares.
• Place steak in an ovenproof dish and cover with sliced onions.
• In a small bowl mix together the vinegar, Worcestershire sauce, ketchup and water.
• Pour the sauce over the steak and onions Cover and bake for 1 1/2 hours.
• Check sauce during cooking and add more water if required.

STEAK WITH CARAWAY ONIONS

Steps:

• In a large skillet, heat olive oil over medium heat. Add onions, 1/2 teaspoons salt, and caraway seeds and cook for 10-15 minutes until onions are softened and begin to brown. Stir in Dijon and beef broth; cool for an additional 2 minutes. meanwhile, sprinkle black pepper nad 1 teaspoons salt generously over both sides of the steaks. Grill or broil to desired doneness.
• Place steaks on serving dish and garnish with cooked onions and slices of blue cheese. Serve with steamed baby spinach.