![A plate of beef stew with onions, green beans, tomatoes, and potatoes, served with a fork and knife.]({"large":{"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2018\/05\/Paula-1024x361.png","width":1024,"filesize":0},"full":{"0":"2018\/05\/Paula.png","1":1417,"2":500,"3":false,"file":"https:\/\/montrosestar.com\/wp-content\/uploads\/2018\/05\/Paula.png"}})
Quick and beefy
By Paula Dream (AKA Kale Haygood)
It’s me again, STAR readers!
I think we are having an early summer. I can’t wait to see all those hot, greased up bodies around the pool, celebrating the upcoming holidays. Hope I can still fit into my two-piece suit.
In this issue I am giving you some very easy and speedy steak recipes; we all do love hot meat. These will get you back to the pool in a quickie and on then to the favorite watering hole.
Don’t forget our advertisers who help make this publication possible.
SKILLET STEAK AND VEGGIES
1 pound boneless sirloin steak, cut into strips
Canola oil
2 (15 ounces) cans of Italian stewed tomatoes with juice
1 (16 ounces) package frozen Italian green beans, thawed
1 (8 ounces) carton sour cream
Cooked egg noodles
Place sirloin strips in large skillet with a little oil. Cook on high heat for about three minutes. Add stewed tomatoes and green beans. Bring to a boil, lower heat and then cook for 10 minutes. Just before serving, stir in sour cream. Serve over noodles.
EASY STEAK AND POTATO BAKE
2 pounds round steak
1/3 cup flour
1/3 cup canola oil
5 potatoes, peeled and diced
1/4 cup chopped onions
1 (10 ounces) can cream of mushroom soup
1/2 cup water
Preheat oven to 350 degrees. Cut steak into serving-size pieces and coat with flour. Brown with oil in skillet and drain. Place steak in sprayed 9″ x 13″ baking dish.
Season potatoes with salt and pepper; place over steak and cover with onions and mushroom soup diluted with water. Cover and bake for one hour and 30 minutes.
Talk about some tender steak that makes its own gravy!
SLOW COOKER SWISS STEAK
1 to 1-1/2 pounds boneless round steak
8 to 10 medium red potatoes, skin on and halved
1 cup baby carrots
1 onion, sliced
1 (15 ounces) can stewed tomatoes
1 (12 ounces) can beef gravy
Cut steak into serving size pieces, season with salt and pepper and brown in nonstick skillet. Layer steak pieces, potatoes, carrots and onion in slow cooker. Combine tomatoes and beef gravy in sauce pan, heating over medium heat for three to four minutes. Spoon over meat mixture. Cover, then cook on low for seven to eight hours.
Paula Dream (AKA Kale Haygood) owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email [email protected].
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