4 (1-inch-thick) beef braising steaks (about 2 lb)
1 teaspoon seasoned salt
3 tablespoons all-purpose flour
3 tablespoons canola oil
1 medium onion, sliced
1 teaspoon Italian seasoning
2 cups tomato puree
1 1/2 cups beef broth
CALORIES (per 1/4 recipe) 680kcal; FAT 35g; CHOL 235mg; SODIUM 1200mg; CARB 22g; FIBER 3g; PROTEIN 74g; VIT A 15%; VIT C 25%; CALC 8%; IRON 60%
Other Preparation Methods
Bake: Cut 2 lb braising steaks into bite-size pieces; place in large baking dish with 2 cups each sliced onions, whole mushrooms, and beef broth. Cover; bake 1 1/2 hours at 350°F. Stir in 1 (10-oz) can cream of mushroom soup; cook 20-30 minutes or until steak is tender. Serve over egg noodles.
Slow Cook: Place 4 (1-inch-thick) braising steaks in slow cooker with 2 teaspoons steak seasoning, 3 cups sliced onions, 1 tablespoon Worcestershire, and 1 cup beef broth. Cook 3-4 hours on high or until tender.
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Recipe Version FRM0011