1 lb rib eye, tenderloin, sirloin, or cubed steak cut into 8 pieces
1/2 c sliced mushrooms
2 T minced onions
1 clove garlic, crushed
1/8 t salt
1 t lemon juice
1 t Worcestershire sauce
1/4 c butter or margerine
. Melt butter in iron skillet. Cook and stir mushrooms, onions, garlic salt, lemon juice, and Worcestershire sauce until mushrooms are tender. Transfer to serving dish. Increase heat to medium high, add 2 T butter and cook meat to desired doneness. Layer steaks over mushroom sauce .
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2 lb ground beef,
1 can chicken broth
2 cans black beans
1 cup salsa
1 cup canned corn
Brown ground beef, and drain if necessary.
Add other ingredients; cook about 15 minutes.
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Great Recipes with Evergreen Hereford Beef
Steak Diane
Black Bean Soup.
Two great recipes using eye of round roast
Classic Roast Beef:
1 eye of round roast 1 1/2 tsp salt
1 teaspoon pepper
Let roast stand at room temperature for 45 minutes
Pre heat oven to 450 degrees.
Season roast with salt and pepper. Place fat side up ona rack in roasting pan.
Add 1/4 inch of water to bottom of pan.
Reduce oven temperature to 350 degrees; and bake on middle oven rack to 145 degrees or desired doneness. Remove from oven and let stand for 15 minutes before slicing.
Eye of the round in the Slow Cooker
1 can cram of mushroom soup (w roasted garlic opt)
1 can condensed beef broth
1 envelope dry onion-mushroom soup mix
1 3 1/2- 4 lb eye of round roast
2 T flour
1 tsp salt
1/2 t pepper
2 Tbsp oil
Stir soups and broth together in slow cooker.
Sprinkle roast evenly on all sides with flour, salt and pepper. Brown in hot oil over medium high heat.
Transfer to slow cooker.
Cover and cook on LOW for 8 hours
Slice and serve with gravy and mashed potatoes.
Make it special using rib eye or tenderloin; enjoy it everyday with cubed steak or sirloin.
This can be ready from start to finish in about 30 minutes.
