Easiest Way to Cook Appetizing Sensational Chuck Steak With Asparagus, Onions & Garlic💕

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Sensational Chuck Steak With Asparagus, Onions & Garlic💕. Add Butterr & Oil(The oil is to keep the butter from burning) Add Chopped. Toss beef with salt and pepper. I added asparagus and bay leaves.

Sensational Chuck Steak With Asparagus, Onions & Garlic💕 Place the steak in the center of the foil and sprinkle with onion soup mix. Cover the meat with the vegetables. Dot with butter and sprinkle with salt and paprika. You can cook Sensational Chuck Steak With Asparagus, Onions & Garlic💕 using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Sensational Chuck Steak With Asparagus, Onions & Garlic💕

  1. Prepare 2 of Chuck Steak.
  2. You need 1 Bundle of Of Asparagus Chopped.
  3. You need 1/2 of Onions Chopped.
  4. You need 3 of Large Cloves Chopped.
  5. It's 1/2 Stick of Of Butter.
  6. You need 1/4 Cup of Oil.
  7. You need of Seasonings:.
  8. It's 21 of Seasonings.
  9. You need of Everything but the Bagel Sesame Seasoning Blending.

Fold foil over and seal it well to hold in the juices. Place the onion on top of the steaks, add the canned tomatoes, and cover the pan. Remove the steaks, tomatos, and onions to a hot serving platter. If the remaining sauce is too thin, place the pan over medium heat.

Sensational Chuck Steak With Asparagus, Onions & Garlic💕 step by step

  1. Use A Large Pan.
  2. Add Butterr & Oil(The oil is to keep the butter from burning).
  3. Add Chopped Ingredients And Saute For About 10 Minutes. And Season It..
  4. Preheat Oven To 365°. Add Steak Cook On Both Sides For About 10 Minutes. Add Butter If Needed..
  5. Add 1/2 Cup Of Beef Broth. Than Place In The Oven For 40 Minutes..
  6. Enjoy 😋Yummy Goodness😋.
  7. Kisses💋💋💋.

Add the beef, and cook until browned. Add remaining steak to the dish. Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper. Add onion, and cook until tender. Cut the chuck into serving-sized portions.


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