Best Pounded Steak A La Morrelli Recipes
SMOTHERED ROUND STEAK WITH GRAVY
This is one of the first recipes I learned to cook when I was a teenager. Mom taught me to cook over the phone, after I got home from school every day. She was working and I didn't think about it at the time, but later I realized my calls were reassuring to her, since she knew I was safely home. Even when Mom told me how to do it, I nearly always tweaked it! Most of the time, it turned out okay. Mashed potatoes and biscuits are perfect with this, along with a vegetable.
Provided by Bibi
Yield 6
Number Of Ingredients 10
Steps:
- Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
- Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
- Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
- Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
- Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
- Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
- Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.
Nutrition Facts : Calories 556.3 calories, Carbohydrate 22.6 g, Cholesterol 107.5 mg, Fat 31.4 g, Fiber 1 g, Protein 43.7 g, SaturatedFat 8.1 g, Sodium 95.8 mg, Sugar 5.1 g
POUNDED STEAK A LA MORRELLI
This is one of my family's favorite recipes. The original recipe came from 'Aunt Bee's Mayberry Cookbook', but I've adapted it to suit our tastes. Enjoy!
Provided by Dixie Vader
Categories One Dish Meal
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350F degrees.
- Combine the flour and the salt.
- Next, cut the beef in half and coat it in the flour mixture.
- Pour enough oil to cover the bottom of your skillet and heat on medium-high.
- While it is heating, combine the tomatoes, celery, carrots, and Worcestershire in a medium bowl.
- When the oil heats up, add several pieces of beef and brown on both sides. (It's not supposed to cook all the way).
- When the meat is browned, set aside on paper towels to drain. Add the remaining flour to the pan drippings.
- Stir in the tomato mixture and stir constantly until it's thick and bubbly.
- Put the meat in baking dish, (I use two 7 1/2 square dishes, but it calls for a 12 x 7 1/2 dish. Take your pick) then pour the skillet mixture over it.
- Cover the dish and bake for about an hour (when the meat is cooked all the way through).
Nutrition Facts : Calories 291.7, Fat 9.7, SaturatedFat 3.5, Cholesterol 80.3, Sodium 873.2, Carbohydrate 19.7, Fiber 2.7, Sugar 5.9, Protein 30.8
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