Here is a recipe I use for venison Salisbury steak that my family really likes. Same recipe can be used for beef also.
4- tenderized round steaks
1-Cup flour
1- 10 1/2 can french onion soup
1 - T flour
1/4- cup ketchup
1/4- cup of water or beef broth
1 to 3- t Worcester sauce to taste.
1/2- t mustard powder
Salt and pepper to taste
Cooking oil
Marinate the steaks in the French onion soup for at least 30 min. Do not throw away the soup when finished.
Put just enough oil in a large skillet to cover the bottom over med high heat. Salt and pepper the steaks and lightly coat them with flour. Brown each steak on both sides.
Take the French onion soup in a med bowl and mix the 1T four until smooth. Add the ketchup, water, Worcestershire sauce, and mustard powder and mix well. Pour the mixture over the steaks and turn the heat down to low/med. Cover and simmer for 20 min. Stir occasionally. Salt and pepper to taste.
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4- tenderized round steaks
1-Cup flour
1- 10 1/2 can french onion soup
1 - T flour
1/4- cup ketchup
1/4- cup of water or beef broth
1 to 3- t Worcester sauce to taste.
1/2- t mustard powder
Salt and pepper to taste
Cooking oil
Marinate the steaks in the French onion soup for at least 30 min. Do not throw away the soup when finished.
Put just enough oil in a large skillet to cover the bottom over med high heat. Salt and pepper the steaks and lightly coat them with flour. Brown each steak on both sides.
Take the French onion soup in a med bowl and mix the 1T four until smooth. Add the ketchup, water, Worcestershire sauce, and mustard powder and mix well. Pour the mixture over the steaks and turn the heat down to low/med. Cover and simmer for 20 min. Stir occasionally. Salt and pepper to taste.
Sent from my SM-G900V using Tapatalk
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