Awesome Steak Marinade
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Meat tenderizer, to coat each steak

Pinch sugar

Salt (unless tenderizer contains salt)

Paprika, to coat each steak

Garlic powder, to coat each steak

Black pepper, to coat each steak

Cooking oil, to coat each steak

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Lightly sprinkle dry ingredients onto the surface of each steak until the steak is completely covered.  Rub dry ingredients into the steak by hand.  Lightly pour cooking oil onto steak and rub into steak with hands.  Flip steaks over and repeat process.  Place steaks in an airtight container and refrigerate.  Let steaks marinate in rub no more than 4 hours.  When grilled to preferred doneness, place steaks in a pan and cover with foil to allow the juices to distribute.

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Pepper Steak

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​1-1/2 lb. steak (sirloin or round)

1 or 2 bell peppers, sliced

1 onion, sliced

1/4 cup soy sauce

2 tablespoons cornstarch

1/2 cup water

1/8 teaspoon pepper

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Get your skillet hot, then add a little cooking oil and steak.  After steak is browned, add peppers and onions.  Saute.  In a separate bowl, mix soy sauce, water, cornstarch and pepper.  Add to skillet and let thicken.  Cover, let stand for 5 minutes.  Serve with rice.

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Salisbury Steak

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​1 lb ground beef

2 tablespoons water

2 tablespoons ketchup

1 small onion, chopped

Pepper to taste

1/2 cup crushed cornflakes or seasoned bread crumbs

1 egg, well beaten

1 tablespoon Worchestershire sauce

1/2 teaspoon salt

1 can cream of mushroom soup

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Combine all ingredients except soup.  Roll into patties.  Roll patties lightly in flour.  Brown on both sides in butter or margarine.  Once browned, pour off grease if there is any.  Pour in soup which has been diluted in 1 can of water.  Let simmer 45 minutes on low-med heat.  Serve with rice or mashed potatoes. 

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Stew Beef and Rice

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​Using 1 package of stew beef, cover it with water and cook on stove several hours so it will be tender.  Add water  while it cooks, if needed.  Have enough water in it so it will have broth when it's done.  Take the meat out and measure your broth so you will have twice as much broth as rice. (Don't have to use all the broth if you don't want that much rice.)  Shred the beef some before adding back to the broth and water.  Add some salt.  Cook until rice is done.

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Beef Roast with Gravy

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​1 lb.  fresh baby carrots

1 can (4 oz) mushroom stems and pieces, drained

1 beef roast (3 lbs)

1/2 tsp. garlic powder

1/4 tsp. pepper

1 tbsp. canola oil

1 jar (12 oz) beef gravy

1 can cream of mushroom soup, diluted

1 cup water

1 envelope onion soup mix

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Place carrots and mushroom in a 4 or 5 qt slow cooker.  Sprinkle roast with garlic powder and pepper.  In large skillet, brown roast in oil on all sides.  Transfer to slow cooker.  Combine remaining ingredients and pour over meat.  Cover and cook on low for 6-8 hours or until meat is tender.

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​Cowboy's Country Fried Steak

 

1 egg

1/4 cup milk or buttermilk

1 cup all-purpose flour

1 (4 oz.) sleeve saltine crackers, crushed

3/4 teaspoon seasoned salt

1-1/2 teaspoons onion powder

1-1/2 teaspoons garlic powder

1-1/2 teaspoons Montreal steak seasoning

4 (4 oz.) cube steaks

2 tablespoons vegetable oil

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Whisk egg and milk.  Mix flour, crackers and seasoning.  Cut steaks into the portion sizes you want.  Dip steaks in egg mixture, then press in flour mixture.  Pat to coat completely.  Heat oil in skillet over medium-high heat and fry until golden brown about 4 minutes on each side.

(One thing to consider - there's no gravy with this recipe.)

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​Tasty Ribs

 

​4 lbs ribs

1/3 Cup molasses

2/3 Cup ketchup

1/4 Cup lemon juice

1 Tablespoon mustard

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

 

Place meat in a Dutch oven and cover with water.  Simmer 2 hours. Drain.  Trim off fat if needed.  Combine remaining ingredients.  Mix thoroughly.  To save cleanup time, line top of broiler rack with aluminum foil, cutting slits to match pan.  Place 2 slices of bread inside pan to soak up grease.  Place meat on broiler rack.  Brush molasses mixture over ribs.  Broil on high approximately 10 minutes, turning and basting with sauce often.

 

 

Perfectly Seasoned London Broil

 

1-1/2 lbs. London Broil

1/3 Cup oil

2 teaspoons lemon juice

1/4 teaspoon lemon pepper

2 cloves garlic, minced

4 teaspoons parsley

2 teaspoons vinegar

 

Score top and bottom of meat with a  1 1/2 inch square pattern, and score the side.  Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides.  Sprinkle lightly with water, and rub in tenderizer.  Place on a plate, cover, and set aside for an hour.  In a small bowl, mix the rest of the ingredients.  Set aside a small amount for brush later.  Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.  Cook on grill for 6-9 minutes.  Turn over and brush on remaining marinade and cook for 6-9 minutes more.  Once removed from grill, wrap in foil for about 10 minutes so it will cook to about medium in the middle and medium-well on outside.

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