* 2 beef kidneys, sliced
* 1 pound round of beef, cubed
* 3 tablespoons corn oil
* 2 medium sized onions, sliced
* 1 medium sized carrot, shredded
* 5 cups boiling water
* 1 teaspoon salt
* 1/8 teaspoon pepper
* ½ tablespoon corn syrup
* 3 tablespoons Argo or Kingsfords Cornstarch
* Crust for meat pie

Instructions

1. Soak the kidneys fifteen minutes in cold salted water, then slice.
2. Pour the corn oil in a frying pan, brown the beef, onions and carrot in it.
3. Add the water and seasonings and simmer an hour.
4. Add the sliced kidneys and thicken with the cornstarch dissolved in an equal amount of cold water.
5. Transfer to a good-sized baking dish, cover with the crust and bake from thirty-five to forty minutes in a moderately hot oven, 350 to 375 degrees F.

1/2 lb round steak, cut into strips
1 (14 1/2 ounce) can diced tomato, undrained
1 (2/3 ounce) package Italian salad dressing mix
1 teaspoon mixed Italian herbs or seasoning
1 garlic clove, pressed
1 (16 ounce) package frozen mixed peppers, cut in strips
1 small onion, chopped

Directions

1. Place steak strips into crock pot.
2. Mix tomatoes, Italian dressing mix, Italian seasoning, and garlic together. Pour over steak strips.
3. Place pepper strips and onions on top of tomato/seasoning mix.
4. Cook on high for 4-6 hours.

1 lb round steak, cut into serving size pieces
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon cooking oil
10 slices onion (I used 2 medium onions, sliced)
1 garlic clove, minced (I used garlic powder)
1 (16 ounce) can tomato, with liquid chopped (I used 14 1/2 ounce can)
1/4 cup mild or medium or hot picante sauce (I used chili sauce)
1/4 cup beef broth

Directions

Sprinkle meat with salt and pepper.Using a mallet, pound all of the flour into the meat.In a skillet, heat oil over medium-high heat.Brown the meat on both sides.Arrange onion slices over the meat.Combine the remaining ingredients and pour over the onions.Cover and simmer until the meat is tender, about 45 minutes or an hour (mine took about 1 hour and 30 minutes).Remove meat and keep warm (I did not remove the meat–just went to the next step).Cook the sauce until it is reduced and thickened, about 5 minutes.Season to taste with additional salt and pepper, if desired.Pour sauce over meat (that is if you took the meat out).Serve immediately.

1 beef round steak, cut in strips
1 tablespoon vegetable oil
1 can cream of mushroom soup
1/4 cup catsup
4 tablespoons soy sauce
1 large green pepper, cut in strips
1 medium onion, diced

Directions

Heat oil in large skillet.Add beef strips, stirring until browned.Add mushroom soup and 1 can of water.Add catsup and soy sauce.Add green peppers and onion.Simmer for 45 minutes until meat is tender.Serve over rice.

1 1/4 lbs boneless round steak, 1/2 inch thick cut into thin strips
1 medium green pepper, julienned
1 medium onion, julienned
2 tablespoons butter
2 (15 ounce) cans tomato sauce
1 (8 ounce) package fresh mushroom, sliced
1 1/2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon pepper
1 (16 ounce) package fettuccine
1/3 cup shredded parmesan cheese

Directions

In a large skillet, saute the steak, green pepper and onion in butter until the meat is no longer pink.Stir in tomato sauce, mushrooms, salt, basil and pepper.Bring to a boil.Reduce heat, cover and simmer for 20-25 minutes or until meat is tender.Cook fettuccine according to package directions, drain.Top with steak mixture, sprinkle with parmesan cheese.

1/4 cup all-purpose flour
1/2 teaspoon seasoning salt
1 1/2 lbs boneless beef round steak, cut into 6 pieces
1 (14 1/2 ounce) can diced tomatoes seasoned with basil garlic & oregano, undrained
1/4 cup water
3 cups quartered unpeeled small red potato
1 large onion, halved lengthwise,thinly sliced
1 medium green bell pepper, cut into strips
1 cup frozen whole kernel corn

Directions

In a medium bowl, combine flour and seasoned salt; mix well, add beef pieces and turn to coat.Spray large nonstick skillet with nonstick cooking spray; heat over medium-high heat until hot, add beef, cook 5-6 minutes or until browned on both sides.Meanwhile, add tomatoes and water to any remaining flour mixture; mix well, set aside.In a 3 1/2-4-quart slow cooker, layer potatoes, browned beef, onion and bell pepper; pour tomato mixture over top.Cover; cook on low setting for 7-8 hours.Add corn; mix well.Cover; cook additional 15-30 minutes or until corn is tender.If desired, add salt and pepper to taste.

* 1/2 c. Soy Sauce
* 1/4 c. Vegtable Oil
* 2 T. Maple Syrup
* 2 t. Ground Ginger
* 2 t. Ground Mustard
* 1 t. Garlic Powder
* Round Steak

Directions

1. Combine all Ingredients in sealable bowl.
2. Shake to mix ingredients together.
3. Cut Round Steak into strips.
4. Place steak strips into mixture, let soak for 2 hours or more in the refridgator. I usually leave over night for the best flavor.
5. Place on grill, depending on the thinkness of strips, cook to desired taste of meat.

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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* 2 to 3 pounds round steak
* 2 tablespoons vegetable oil
* 2 to 3 sweet onions, sliced
* 2 tablespoons all-purpose flour
* 1 teaspoon granulated sugar
* 1 clove garlic, minced
* 8 ounces beer
* Salt and ground black pepper to taste
* 1 bay leaf

Directions

1. In large skillet, heat oil.
2. Brown round steak on both sides. Transfer to baking dish.
3. Add onions to skillet and saute until softened. Stir in remaining ingredients.
4. Pour over beef.
5. Cover and bake at 300 degrees for 2 hours.

1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs round steak, cut into serving pieces
1 tablespoon oil
1 (28 ounce) can diced tomatoes, undrained
1 medium onion, . sliced
1 (4 ounce) can green chilies, drained
4 medium red potato, peeled and quartered
4 carrot, cut in 1 in slices
2 tablespoons cornstarch
2 tablespoons water

Directions

Mix flour, salt and pepper.Dredge steak pieces.Heat oil in dutch oven, brown the steak.Add tomatoes and onion, stir.Place chilies over steak, bring to a boil.Reduce heat, cover and simmer 70 minutes.Add potatoes and carrots, cover and simmer 25 minutes more.Mix cornstarch and water, stir into pan.Bring to a boil, stirring, until thickened and bubbly.