Betty's Oven Baked Round Steak and Rich Gravy Recipe

In this video, Betty demonstrates how to make her traditional and popular Oven Baked Round Steak and Rich gravy recipe. I think you'll find it to be home style cooking at its best! Ingredients: 2 pounds round steak (I used eye of round steak in 6 equally-sized steaks.) meat tenderizer to taste 1 1/4 cups flour (in a zip lock bag) ground black pepper, to taste 1/2 cup peanut oil For gravy: pan drippings from baked round steak 1/2 cup flour 3 1/2 cups water (more or less as needed for proper consistency) salt, to taste Sprinkle meat tenderizer on top and bottom of each of the eye of round steaks. Place them two at a time in the 1 1/4 cups flour, which is in a zip lock bag. Shake the bag to coat the steaks. Heat 1/4 cup peanut oil in an iron (or other oven-proof) skillet on a cooktop. Do not let it smoke. When the oil is properly heated, place the flour-coated steaks one by one in the hot peanut oil. When the steaks brown on one side, turn them over, and keep shifting the 6 steaks in the skillet until all sides have been exposed to the hot oil. Now, remove the skillet from the cooktop, and place it toward the center of an oven that has been preheated to 400 degrees. Cook the steaks for 30 to 35 minutes, checking occasionally, and turning if they look brown on the bottom. When they look browned and done, remove the skillet from the oven and place it back on the cooktop. Remove all of the steaks to a platter that is covered with paper toweling to drain any excess grease. Then ...



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Betty's Philly Beef Torpedo Sandwich Recipe

In this video, Betty demonstrates how to make one of her husband's favorite sandwiches, her Philly Beef Torpedo Sandwich. Betty's husband, Rick, named the sandwich as a spinoff of a submarine sandwich. It has a lot of flavors that are associated with a Philly Steak Sandwich; hence the complete name! Ingredients: 1/2 green bell pepper, sliced into rings 1/2 red bell pepper, sliced into rings 1 medium to large onion, sliced into rings 1 cup sliced portobello mushrooms (You may choose any variety of mushroom.) 1/2 pound shaved roast beef (from the deli section of your supermarket) 4 slices Swiss cheese (You may use provolone, white American, or Cheeze Whiz.) 2 bolillo sandwich buns (You may use any type of hoagie/submarine bun.) 2 tablespoons butter, softened 2 tablespoons extra virgin olive oil Separate the bolillo buns, and cut each one in half lengthwise, forming a "top" and a "bottom" for each sandwich. (This recipe will make 2 sandwiches--with some extra vegetables left over for the side.) Spread the cut sides with the 2 tablespoons of softened butter. Place them, buttered side down, in a skillet, and brown them over low heat, watching constantly, so that they do not burn. Remove them from the skillet to a board where you will assemble your sandwiches. Place 2 tablespoons of olive oil in the empty skillet, and add 1/2 green pepper in rings, 1/2 red pepper in rings, 1 onion in rings, and 1 cup of sliced portobello mushrooms. Saute this vegetable mixture until softened ...



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Betty's Italian Sausage and Green Pepper Skillet Meal Recipe

In this video, Betty demonstrates how to make an Italian Sausage and Green Pepper Skillet--one of her husband's favorite meals! Ingredients: 1 pound Italian sausage 1 medium onion, chopped 1 medium green bell pepper, chopped 4 medium cloves garlic, minced 14.5 oz. can of Italian-seasoned diced tomatoes 1 pound rigatoni pasta (You may use any type of pasta.) 1/2 tablespoon salt 1 tablespoon olive oil (Salt and olive oil are for cooking rigatoni.) 2 tablespoons fresh sweet basil, chopped (Use 2 teaspoons, if you are using dried sweet basil.) 1/4 cup fresh parsley, chopped (Use 2 teaspoons, if you are using dried.) 3/4 cup shredded Parmesan cheese (divided) 1/2 cup olive oil In a deep skillet, crumble 1 pound of Italian sausage, and cook over medium heat, stirring often, until sausage begins to brown. Add 1 medium chopped onion and 1 medium chopped green pepper. Cook until the onion is soft and clear. Spoon off any excess fat. Add 4 cloves of minced garlic, and cook for 1 minute. Now, add a14.5 oz can of Italian-seasoned diced tomatoes. Stir, until combined. Bring to a boil, reduce heat, and simmer for about 10 minutes. While your sausage mixture is simmering, cook 1 pound of rigatoni. (I place the rigatoni in boiling water, along with 1/2 tablespoon of salt and 1 tablespoon of olive oil, and cook it for about 10 minutes--until al dente.) Drain and set aside. In a large bowl, combine 1/4 cup chopped parsley, 2 tablespoons chopped sweet basil, 1/2 cup of shredded Parmesan ...



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