3 lbs boneless round steak or chuck steak
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 (14 ounce) can beef broth
1/2 teaspoon ground ginger
2 teaspoons curry powder
1 medium onion, chopped
1/2 cup mango chutney
1 1/2 cups rice
1 (16 ounce) package mixed vegetables

Directions

Cut meat into bite-sized pieces. Mix flour, salt and pepper together until well blended; rub mixture into all sides of the meat.In a deep skillet, heat oil over high heat until hot. Add meat and cook, turning, until well browned on both sides, 8-10 minutes.Add 1 can of broth, ginger, curry powder, onion and chutney; mix well. Heat to boiling, reduce heat to low, cover and simmer 1 ½ hours.Sir in remaining can of broth and rice, mixing well. Heat to boiling over high heat.Reduce heat to low, cover and simmer for 30 minutes, until rice is tender.Stir in vegetables. Cover and simmer for 5-10 minutes.

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* 225g/8oz lamb’s kidneys
* 700g/1lb 9oz chuck steak
* 1 tbsp vegetable oil
* knob of butter
* 2 onions, chopped roughly
* 2 tbsp plain flour
* 2 bay leaves
* 4 sprigs of fresh thyme, leaves only
* 570ml/1 pint beef stock
* 4 field mushrooms, sliced thickly
* 1 tsp tomato purée
* 1 tsp mushroom seasoning or mushroom ketchup (if not available, use Worcestershire sauce)
* 3 tbsp chopped fresh parsley
* salt and freshly ground black pepper
* For the pastry:
* 175g/6oz butter
* 225g/8oz plain flour
* 8-9 tbsp water
* 1 beaten egg, to glaze

Directions

1. 1. Halve the kidneys and cut out the tubes. Rinse in cold water and peel off the skins. Cut in small pieces. Trim and cut the steak in cubes.
2. 2. Heat oil and butter in a large pan, then fry the onions for 3-4 minutes, stirring. Fry the meat for 2-3 minutes until it loses its pink color. Stir in the flour and cook for 2 minutes. Add the herbs and stock. Stir until thickened and coming to the boil.
3. 3. Add mushrooms and purée, lower the heat and simmer, covered, for about 1½ hours until, the meat is tender.
4. 4. Make the pastry: wrap the butter in foil and freeze for 45 minutes. Mix the flour with ¼ tsp of salt.
5. 5. Holding the frozen butter in foil, dip it in the flour and grate coarsely back into the bowl, peel the foil back so it does not get grated. Keep dipping it in the flour as you grate.
6. 6. Mix in the butter with a knife until evenly coated with flour. Stir in the water to form a dough. Gently form into a ball. Wrap in plastic film and chill for 30 minutes. Preheat the oven to 200C/400F/Gas 6.
7. 7. When the meat is cooked, remove bay leaves, season with salt, pepper and mushroom seasoning (or Worcestershire sauce), then cool slightly.
8. 8. Roll out the pastry on a floured surface to 5mm/¼ in thick and 2.5cm/1in wider than a 1.2 Litre/2 pint pie dish. Cut out the lid so it is slightly bigger than the dish. Cut a strip of pastry the width of the rim. Stir the parsley in to the meat and transfer to the dish.
9. 9. Brush the rim with egg, lay pastry strip on top and seal. Brush with egg and put lid on top. Seal the edges; knock them up with the back of a knife. Flute the edge. Cut a slit in the lid, brush with the egg (but not the edges or they won’t rise).
10. 10. Bake for 20 minutes, then brush with egg again. Bake for 10 minutes until the pastry is golden.

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• bbq beef chuck boneless shoulder steak recipes
• freezing steak kidney pie recipes

8 ounces ground chuck
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
4 ounces butter
1 cup flour
5 cups water
1 teaspoon Accent seasoning
1/2 teaspoon pepper
1 tablespoon beef base
1 cup tomato, chopped
1 1/2 teaspoons Kitchen Bouquet
1 cup mixed vegetables

Directions

Brown and drain ground chuck. Set aside. Pan boil onions, celery, and carrots. Set aside.Melt butter in a 2-quart pan. Add the flour and mix well. Stir in water until thickened. Stir in the Accent, pepper, beef base, and tomatoes. Cook for 1 more minute, stirring constantly. Stir in the Kitchen Bouquet, all of the vegetables, and the ground chuck. Cook on medium, heat for 30 minutes, stirring occasionally. Serve.

2 (5 ounce) chuck eye steak
1 (14 1/2 ounce) can green beans
1 (4 ounce) can mushroom
2 teaspoons garlic, minced
2 teaspoons black pepper
1 teaspoon salt
1 tablespoon olive oil
1/4 cup beer

Directions

Cover both sides of the steaks with first the salt and pepper, and then the olive oil.Place in a pre-heated dry skillet (cast iron is best) and sear for 3 1/2 minutes on each side.Remove the meat, and add the beer, green beans, and mushrooms to the hot pan.Stir for 2 minutes, then add the garlic and stir for an additional minute.Serve with a starch of your choice, and cold beer or wine.

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• starch recipes to serve with steak

4 boneless beef chuck eye steaks, cut 3/4 to 1-inch thick (about 1 3/4 pounds)

Marinade:
3 tablespoons fresh lime juice
3 tablespoons water
1 small jalapeno pepper, minced
1 tablespoon chopped fresh cilantro
1 large clove garlic, minced
1/4 teaspoon ground cumin

Method:

1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 1 to 2 hours, turning occasionally.
2. Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper.

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• grilled chuck steaks recipes
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2 lbs chuck or boneless blade steak, cut 1″ thick

Marinade

* 1/2 cup soy sauce
* 1/4 cup white vinegar
* 1/4 cup fresh orange juice
* 2 tablespoons orange marmalade
* 1 clove garlic, crushed
* 1 jalapeno pepper, chopped fine

Directions

1. Mix Marinade ingredients in a large Zip Lock bag, mix well.
2. Add Steak.
3. Refrigerate for 24 hours, turning the bag each time you open the fridge or at least 6 times to keep all sides in the marinade.
4. Remove steak, reserving the Marinade.
5. Place steak on a greased BBQ grill over medium heat.
6. Brush occasionally with Marinade.
7. BBQ 4-5 min each side for medium rare or until it is cooked to your liking.
8. Slice in thin slices, diagonally to serve.

How visitors found this page:

• beef chuck sirloin steak recipe

* 5 1/2 lbs Ground Chuck or Ground Round
* 3/4 lb onion, choped
* 3 ribs celery, diced
* 1 1/2 cups dry oatmeal, quick cook okay, but no instant
* 3/4 cup milk
* 3 large eggs, beaten
* 2 1/4 tsp salt
* 1/2 tsp black pepper
* pinch white pepper
* 2 tsp Worcestershire Sauce
* 2 tsp granulated garlic
* For sauce:
* 3 onions, sliced thin
* 1 quart water
* 5 beef bullion cubees (or 2 tbs beef base)
* 1/4 tsp black pepper
* 1/2 tsp granulated garlic

Directions

1. Saute onions and celery in a little oil untl wilted. Set aside
2. Mix meat with remaining ingredients
3. add veggies and mix with hands and form into 12 oval patties which look like flat footballs.
4. Brown in skillet with a little oil
5. or place on baking sheet in 375 degree oven for about 25 minutes, turning once.
6. Place in greased baking pan and top with sliced onions.
7. Mix sauce and pour over meat and onions
8. Seal tightly with foil
9. Bake about 30 minutes in 350 degree oven or until meat is at least 185 degrees.
10. Serve with Killer Mashed Potatoes.
11. Note: These can be made ahead and frozen before or after final baking, If frozen fully cooked, they reheat wonderfully.
12. Note: This makes 12 steaks at 8 oz. You can make steaks smaller, if you choose. 6 oz steaks would yield 16.

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1 1/2 lbs ground chuck
12 saltine cracker, crushed
1 teaspoon parsley flakes
1/8 teaspoon pepper
1/4 teaspoon garlic salt
1 egg
1/8 cup milk
2 (10 1/2 ounce) cans cream of mushroom soup
2 tablespoons butter (can use olive oil)

Directions

Mix meat with crackers, milk, parsley flakes, salt, pepper, garlic salt, and egg. This is easiest to mix by hand.Form into large patties. (I make three of this, but you could make four.).Heat butter or oil in large skillet over medium heat.Then add meat and brown on both sides; drain.Smear cream of mushroom soup all over the tops and sides of the meat patties until you use it all.Cover tightly and simmer on med-low heat for 30 minutes, flipping patties now and then and spooning soup back over, until no longer pink in the center.

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• foods with steak in the recipe

2 chuck steak or pork steaks
2 tablespoons olive oil
1/2 teaspoon salt
2 white onion, course chopped pieces
1 green pepper, course chopped pieces
2/3 cup regular barbecue sauce
2 tablespoons apricot preserves
4 whole wheat bun or roll or tortilla

Directions

1 green bell pepper, course chopped.Partially freeze the steaks.Then cut paper thin strips across the grain.In skillet, add olive oil,steak strips, salt,onions and green peppers.Saute until steak is slightly browned and onions translucent and peppers slightly tender.Add barbecue sauce and apricot preserves or the substitute recipe for barbecue sauce.Stir until mixed.Pile on buns, rolls or tortillas.You may cool and pack in a ziplock freezer bag and freeze. Just warm up in microwave to serve.Prep time includes time in freezer for meat.

How visitors found this page:

• chuck steak sandwiches

2 lbs chuck steak, cut into serving pieces.
1 envelope onion soup mix (I use Lipton’s)
1 (16 ounce) can peeled italian tomato
1 teaspoon oregano
garlic powder, to taste (or garlic clove, chopped fine)
pepper, to taste
2 tablespoons cooking oil (I prefer olive oil)
2 tablespoons wine vinegar

Directions

In a large skillet, arrange meat.Cover with other ingredients.Simmer covered 1 and 1/2 hours or until meat is tender.

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