Hunters Steak Recipes

HUNTER'S STEAK

Steps:

• Trim fat from beef. Cut beef into 6 serving size pieces.
• Combine undrained tomatoes, mushrooms, celery, and carrots in 5-6 quart slow cooker.
• Place beef on vegetables.
• Stir together broth, soup, and seasoning mix; pour over beef.
• Cover; cook on low-heat setting for 8-10 hours, or on high-heat setting for 4-5 hours.
• Serve with cooked noodles.

HUNTER'S SAUCE WITH MUSHROOMS

Steps:

• Saute onions in butter until very tender.
• Add mushrooms and saute additional 2- 3 minutes.
• Add wine, simmer, and reduce by half.
• Add tomato puree and gravy and simmer for 5 minutes.
• Adjust seasoning to your taste with Maggi, salt and pepper.
• You can also add your favorite herbs to this sauce.

HUNTER SAUCE

Steps:

• Saute bacon in 1 tablespoons olive oil until golden brown.
• remove bacon to a bowl and saute onion in drippings until soft.
• remove to bowl with bacon.
• saute mushrooms in remaining 2 tablespoons olive oil.
• return bacon and onions to skillet.
• add tomato paste, thyme, salt, pepper, and paprika.
• stir until tomato paste is dissolved.
• add wine and reduce over medium heat for 5 minutes.
• add beef broth and reduce over medium heat for 10 minutes.
• stir in creme fraiche and parsley until heated through.
• spoon over sauteed chicken breasts or veal/pork scallopine.

HUNTER'S BEEF

Steps:

• Trim fat from meat.
• Cut into 4-6 serving size pieces.
• Pound with meat hammer until 1/4-1/2" thin and tenderized.
• Combine flour, salt, and black pepper.
• Rub mixture onto the steaks to thoroughly coat.
• Heat oil in large flat bottom skillet that has a lid.
• Add the meat and brown on both sides.
• Scatter the celery, mushrooms, and 3/4 of the scallions over the top.
• In a small bowl, combine the red wine, soy sauce, ginger, cinnamon, and cayenne.
• Pour over the meat & vegetables.
• Bring to a simmer.
• Simmer covered for 1 hour. (can be simmered an additional 30-45 minutes without adverse effects).
• Serve with pan sauce and vegetables poured over and sprinkled with remaining scallions.

HEARTY HUNTER'S STEW

Steps:

• In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.

MUSHROOM HUNTER'S SAUCE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, saute the mushrooms in butter until tender. Add wine. Bring to a boil; cook until sauce is reduced by half, about 5 minutes. , In a small bowl, combine the cornstarch, broth and tomato paste until smooth. Add to mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles; serve with mushroom sauce.