• 1 1/2 lbs chopped steak
• 3 tbsps grated onion
• 2 tsps salt
• freshly ground pepper
• 1 tsp flour
• 1/2 cup milk

Combine hamburger steak, onion, salt, and pepper and shape into patties. Heat heavy skillet, add steak patties, broil on both sides, and remove to heated platter. Add the teaspoon of flour to pan drippings, brown, and then stir in milk, simmer and pour over steak patties. I recommend chopped beef with a higher fat content rather than low for this hamburger steak recipe as it will make for a better gravy.

Add mashed potatoes and a vegetable for a satisfying meal.

Pepper Steak Recipe

• 2 1/2 lbs steak, one inch thick, cut into one inch strip
• 2 tbsps oil
• 1 medium onion, minced
• 1 clove garlic, minced
• 1 tsp salt
• 1 tsp freshly ground pepper
• 2 green peppers, diced
• 1 tsp meat glaze dissolved in 2 tbsps hot water
• 1 cup drained tomatoes
• 1 tbsp cornstarch
• 2 tsps soy sauce
• 1/4 cup water

Place oil, onion, and garlic in a heavy skillet and simmer a few minutes. Add steak strips, seasoned with salt and pepper. Add peppers and meat glaze solution, cover, and cook 1/2 hour. Add tomatoes and simmer 5 minutes longer. Combine cornstarch and soy sauce with water and add to steak mixture, cook 5 minutes, stirring constantly. This pepper steak recipe serves four.

Steak cuts recommended for this pepper steak recipe include round, top sound sirloin, chuck and minute or cube.

Braised Swiss Steak

• 2 1/2 pounds boneless steak, 1 1/2 inches thick
• 1 cup flour
• salt
• freshly ground pepper
• 2 tbsps oil
• 1 onion, thinly sliced
• 1 cup liquid (dry red wine, water, or stock)

Cover steak with flour, salt, and pepper and pound thoroughly with edge of plate, turn and repeat on other side. Brown the steak quickly on both sides in a heavy, oiled skillet. Add the sliced onion and brown along with the steak. Remove from skillet and place in a microwavable container with a cover. Add the liquid, cover the container and simmer until tender. Because microwaves vary in power follow manufacturer’s instructions for timing and power. This swiss steak recipe serves four.

• 1 lb  1/4 inch sirloin tips (cut in serving pieces)
• 2 tbsps olive oil
• 1/4 cup chopped onion
• 1 clove garlic, chopped
• 1 tsp salt
• 1 beef bouillon cube
• 1 cup hot water
• 2 cups cooked tomatoes
• 1 large green pepper, sliced 
• 2 tbsps cornstarch
• 1/4 cup cold water
• 2 tbsps soy sauce

Brown meat in olive oil. Add onion and garlic for the last 10 minutes. Drain oil. Season. Dissolve the bouillon cube in hot water and add to meat. Cover and
simmer 20 to 25 minutes. Add tomatoes and green pepper. Cook 10 minutes longer.

Combine remaining ingredients and stir into meat. Bring to boil. Cook, stirring constantly, 5 minutes longer.

Serve with hot noodles or rice. This one of those pepper steak recipes that can also be made into a sandwich.

What makes this a sweet and spicy steak sauce is the combination of brown sugar and several strong spices.

• 1 cup catsup
• 3 tbsps brown sugar
• 1/2 cup onion, finely chopped
• 6 large cloves garlic, finely chopped
• 1/4 cup water
• 1/4 cup Worcestershire sauce
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup white wine
• 2 tbsps soy sauce
• 1 tsp dry mustard
• 1 large whole shallot, chopped
• 1 small onion, chopped fine
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cinnamon
• 4 whole anchovies (canned in oil)

Place all ingredients in blender container and process until smooth. Simmer in saucepan 20 minutes and cool. Store sweet and spicy steak sauce in the
refrigerator until ready to use.

• 2 1/2 lbs boneless leftover steak
• 5 tbsps butter
• 1/2 cup Burgundy (or other dry red wine)
• 1/2 tbsp paprika
• salt
• freshly ground pepper
• 6 sliced toasted French bread, cut into strips

Cut leftover steak diagonally into thin slices and place in warm oven. Make the following sauce:

• brown the butter slowly in a skillet, add wine and paprika
• bubble slowly until sauce is somewhat reduced.
• Season steak slices with salt and pepper and add to the sauce for a few minutes.
• Place on strips of toast, spoon sauce over all, and serve.

Serves four.This is one of those leftover steak recipes that deserve a try.

• Trim excess fat from  edges and slash in several places to prevent curling.
• Place on broiler pan rack that has been oiled to prevent sticking.
• Set the oven regulator at 350 degrees and slide in rack 2-3 inches from heat.
• Broil until top side is brown (at which time the steak should be about half done).
• Season top side with salt and pepper, turn and brown on other side, season again and serve.

Or try the following, flame searing, open-door method to broil steak. But you had better turn on the exhaust fan! You will be surprised how close you can come to resaurant-broiled steak which has all the advantages of an 800 degree broiler.

• Preheat oven at maximum heat for ten minutes and slide in rack so that steak is almost touching the flame.
• Leave the broiler door open. This will prevent the formation of moist heat or steam and produce a crisp exterior and a juicy interior.
• When one side is crisply browned, season with salt and pepper and turn.
• Brown other side and cook to desired doneness, remove, season, and serve at once on a preheated platter.

(For a 2 inch steak, lower the rack and cook additionally on each side).

Mix together in a bowl with a cover

• 1/2 cup dry white wine
• 1/2 cup olive oil (or vegetable oil)
• 2 tbsps lemon juice
• 1 tsp salt
• 1 large onion, grated
• 1 tsp freshly ground pepper

Add steak, cover bowl and refigerate for several hours or overnight stirring occasionally. Then broil or grill to desired tenderness. Some of the left over steak marinade may be used to baste the steak while broiling.