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Recipe Baking: STEAK MAIN DISHES Directory
Recipe Baking: STEAK AND ZUCCHINI - JAPANESE STYLE
1 lb. lean boneless steak
2 zucchini squash, cut in strips
4 sm. onions, quartered
2 tbsp. Japanese style soy sauce
2 tbsp. sherry
8 oz. tomato juice
1/4 tsp. MSG (optional)
Cut steak into 2 inch cubes. Quarter zucchini, lengthwise, then cut into
3 inch lengths. Peel and quarter the onions. Wipe nonstick skillet
lightly with oil (or spray with vegetable coating for no-fat frying).
Brown meat cubes over high heat and add all remaining ingredients. Cover
and simmer 3 minutes. Uncover; cook and stir until vegetables are coated
with a thick sauce. Vegetables should be crunchy. (Serves 4.)
Return to STEAK MAIN DISHES or return to Steak main directory
Recipe Baking: STEAK pickles, relishes Directory
2 lbs. round steak, cut in 1 inch cubes
2 tbsp. oil
2 c. cooked Navy beans
1 can (16 oz.) tomatoes
2 c. sliced onions
1/2 c. brown sugar
Salt and pepper
Brown round steak in oil in large frying pan. Add beans, tomatoes, salt
and pepper. Cover and simmer for 10 minutes. Spoon one half of this
mixture into a 2 quart casserole. Spread onions over mixture. Sprinkle
1/2 of the brown sugar over onions. Add remaining bean mixture; sprinkle
with brown sugar. Lay strips of bacon on top. Bake uncovered at 325
degrees 1 hour. .
