Moms Pepper Steak
2 lb. Round steak, cut into 2 inch strips
1 package dry onion soup mix
1 green pepper, cut into strips
1 tablespoon cornstarch
1 cup water
In a skillet, brown the steak, and season with salt and pepper. Add 1 cup water and package of dry soup mix. Simmer, medium/low heat, for half an hour to 45 minutes.
Add green pepper, continuing simmering for additional half an hour.
In measuring cup add 3/4 cup cold water and the 1 tablespoon of cornstarch,
mix well and add to meat mixture. Simmer an additional 5 minutes.
Serve over rice or mashed potatoes.
STEAK `a la STEFFEN
1 cup bread crumbs
2 lb. round steak (tendarized works best)
1 jar any "prepared" spagetti sauce
grated (2 cups) mozzerella cheese
1 tablespoon water
In a bowl put one cup flour; in another bowl put the one cup bread crumbs mixed with 1 tablespoon parmesan cheese, in a third bowl put the egg with water.
Cut the steak into bite sized portions.
In a frying pan melt 1 tablespoon margarine/butter, under medium heat. Dip each steak portion into the bowls in the following order:
flour, egg mixture, bread crumb mixture
Brown each side in frying pan in the butter/maragine.
Place browned portions in a 13X9 baking pan. Pour spagetti sauce over top, cover with foil, bake at 350 degrees for 1 hour. Take out, uncover, put on the shredded cheese, bake another 10 minutes.
Serve with a pasta side dish.
*If you add mushrooms, you can either layer them over the meat or mix them into the sauce.
Melissa's Cream Cheese Mashed
4 lbs. baking potatoes(peeled and quartered)
1 8 oz. package cream cheese
1 8 oz. container sour cream
1/2 cup butter or margarine
1 1/2 tsp. salt
1/2 tsp. pepper
melted butter & chopped fresh parsley (optional)
In a large pot over high heat combine potatoes with enough water to cover. Bring to boil. Reduce heat to medium. Simmer until potatoes are tender, about 25 minutes. Drain; return to pot.
Add cream cheese, sour cream, salt and pepper. Mash until smooth.
If desired, serve drizzled with butter and sprinkled with parsley.
*tip: You can use low or nonfat sour cream and cream cheese to decrease the fat content and still keep the recipe's flavor.
Ingredients for sauce:
1/2 cup chopped onion
1- 6 oz. can tomato paste
1/4 teaspoon salt
1 cup water
Ingredients for the loaf:
1 1/2 lbs. ground beef
1 cup soft bread crumbs
1 teaspoom salt
1 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon pepper
1/2 clove garlic, minced
1 egg, beaten
1 tbls. Parmesan cheese
1 cup shredded mozzerella cheese
Combine the sauce ingredients in saucepan, cook over medium heat to boil, reduce heat, simmer 20 minutes.
Combine the loaf ingredients, (except the mozzerella cheese)
Add 1/2 cup of the sauce ingredients and mix.
Place in loaf pan and back at 375 for 1 hour
After the hour, take out, pour over rest of sauce mixture and cheese
bake and additional 10 minutes.
Polish Meatballs with Mashed Potatoes
Ingredients for the meatballs:
1/2 cup dry bread crumbs
1/2 cup milk
2 pounds ground pork;
1/2 cup chopped onions
1-1/2 teaspoon salt
1/4 teaspoon pepper;
1/2 teaspoon dry marjoram leaves
1/2 teaspoon oregano
2 tablespoons flour and 2 tablespoons butter
Mix the above ingredients except for the flour and butter. Shape into
medium sized meatballs.
Roll the meatballs lightly in the flour, to coat. In a skillet melt the butter and Saute' the meatballs until lightly browned on all sides.
Place meatballs in the center of a 2 quart baking dish, set aside.
2 tablespoons flour
1 beef bouillon cube
1 cup water
1 1/2 cups sour cream;
1/4 cup grated Parmesan cheese
Directions for sauce:
In the skillet, add to the meatball drippings the flour, blend in. Add the water
and bouillon cube, bring to boil, stirring, add in the sour cream.
Make mashed potatoes and spoon around the meatballs.
Pour sauce mixture over the meatballs and potatoes. Sprinke with the cheese.
Bake, uncovered, 1 hour at 350 degrees. Serve hot!
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