Baked Steaks

Line 15x10 pan with tin foil. Sprinkle 1 envelope onion soup on bottom of pan. Put in steaks frozen or thawed. Sprinkle with another envelope over top. Completely seal with foil. Bake 3 hours @350°.

This recipe came from a cookbook my sister has. It has no weight or amount of steak. I used 1 BIG steak and only 1 onion soup envelope, and even then I felt it was a bit salty. The steak I used was partially thawed, next time I'm going to try it frozen. A great way to use steak when you don't want to grill.

Marintated Steak with Caramelized Onions

• 1/4 cup Balsamic Vinaigrette Dressing
• 3 Tbsp A.1. Original Steak Sauce, divided
• 2 Tbsp brown sugar
• 2 cloves garlic, minced
• 1 boneless beef sirloin steak (1 lb)
• 1 Tbsp olive oil
• 1 large onion, thinly sliced

1. Mix dressing, 2 Tbsp steak sauce, sugar and garlic until well blended. Pour over steak to coat both sides. Refrigerate 1 hour to marinate.
2. Heat oil in large nonstick skillet on medium-high heat. Add onions; cook and stir 5 min. Cover; cook on medium-low heat 15 min or until onions are golden brown, stirring occasionally.
3. Heat broiler. Remove steak from marinade; discard marinade. Place steak on rack of broiler pan. Broil 4 inches from heat 8 min on each side or until done. Remove from heat; cover. Let stand 5 min, before cutting across the gain into thin slices. Stir remaining steak sauce into onions. Serve with meat.

We marinated the steak for more than an hour, and just used a plastic bag and we grilled it instead of broiling it. It was great!

Steak and Potato Kabobs

• 1 pound boneless beef top sirloin steak, cut 1 inch thick
• 1 pound all-purpose potatoes
• 2 medium yellow or zucchini squash
  Sauce:
• 3/4 cup steak sauce
• 2 large cloves garlic, minced

Instructions
1. Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.
2. Combine sauce ingredients in 1-cup glass measure. Microwave on HIGH 1-1/2 minutes, stirring once.
3. Cut squash lengthwise in half. Cut beef steak and squash into 1-1/4-inch pieces. Combine beef, squash, potatoes and 1/3 cup sauce in large bowl; toss. Alternately thread beef and vegetables onto metal skewers.
4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare to medium doneness, turning occasionally and brushing with remaining sauce during last 5 minutes

That is the true recipe, I did do a couple thing differently (or will being doing them differently next time). I did about twice the meat and veggies, I did not double the sauce and still had plenty. I peeled the potatoes and next time I will microwave them a little less, they were too soft and ended up falling off the skewers. I also used yellow squash and zucchini and it was great! And I used bamboo skewers and just soaked them in water while I was preparing the rest of the stuff and they worked just fine...no fires to report :)

Beef Stroganoff: Paula Deen Style

So sorry to hear of your loss, Annell. I hope you and your family are doing okay.

This is just another Paula Deen recipe that we love!

Ingredients
1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning, recipe follows
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles

Directions:
Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months.
Yields: 1 1/2 cups

Korean Lettuce Wraps

This is soooooooo yummy, and pretty dang easy!

Marinade:
2 Tbsp sugar
1/4 C. soy sauce
2 Tbsp sesame seeds
1 clove minced garlic
1/2 tsp black pepper
2 Tbsp olive oil

Cut roast or steak into strips and place in shallow dish. Cover with the marinade and refigerate for 4 hrs. Stir-fry with sliced onions and peppers. Serve with rice in lettuce leaves. I use the big romaine lettuce leaves.