|The Russian Heritage Cookbook|
|by Lynn Visson|
Alongside the splendors of tsarist Russia-its art, architecture, and literature-sits its cuisine, a marvelous, little-known part of Russian heritage.
1 - 10 of 75 for sirloin steak
Result Page: 1
Slice the steak into thin pieces, ... onion soup mix and 1 1/2 cups water. Combine in frying pan as above, bring to boil for 1 minute and add to Crock-Pot.
Heat large iron skillet to sizzling. Sear steak quickly until brown ... top with sauce. Bake in preheated oven at 450 degrees for 20-30 minutes. Makes 6.
Mix soy sauce, sugar and ginger. Pour over sirloin steak and marinade 24 hours, turning several times. Grill or broil steak to desired doneness.
Serves 4. Combine ... boneless beef top sirloin steak. Place steak ... blade steaks may be substituted for beef top sirloin steak in any of the recipes.
Brown sirloin on both sides. ... pour can of mushrooms over steak. Put ringed slices of onions all over steak and cook on medium heat until water cooks out.
Preheat broiler if ... garlic clove. Place steak on rack in ... Cut steak into thin slices to serve. Makes 4 servings. Each serving: about 480 calories.
Trim excess fat. ... 3-5 minutes. Turn steaks after cooking to ... surface of steak. Combine remaining ingredients. Spread steaks with blue cheese butter.
Season the steak. Melt the ... Reduce again to almost 1/2 cup. Add the chopped scallions and adjust seasoning. Pour over the steak and serve immediately.
Tenderloin steaks, 3/4" thick, ... doneness. Add cherry tomatoes. Serve with sauce over the steak and garnished with chopped parsley. Yield: 8 servings.
Sprinkle both sides of steak with above seasoning. ... Slice steak diagonally across grain into thin slices. Serve with baked potato and grilled veggies.
Result Page: 1
top of page