Re: Dinner Tonight: Spicy Swiss Steak

On 2024-10-25, Bruce <Bruce@invalid.invalid> wrote:

On Fri, 25 Oct 2024 17:36:06 -0400, jmcquown <j_mcquown@comcast.net>
wrote:
>

That's what my mother called it.  She used round steak, cut into
serving-sized pieces and pounded flat with a meat mallet.  I'm using
individual cubed steaks.  Either way, it requires dredging the meat in
seasoned flour, browning in a scant bit of oil, then a long, slow simmer
(covered) on the stovetop in beef stock with bay leaves, herbs & spices
until the meat is very tender.  Thicken the liquid with a simple
cornstarch slurry to make a gravy.  I'll be making mashed potatoes to go
with it.  The vegetable side is yet to be determined.

>
"Swiss steak" isn't actually Swiss at all. It's an American dish! The
"Swiss" part of the name refers to a cooking technique called
"swissing," which involves pounding or tenderizing meat to make it
softer. In Swiss steak, tougher cuts of beef (often round steak) are
pounded, dredged in flour, and then braised in a tomato-based sauce.
>
Maybe a Dutch oven has nothing to do with The Netherlands, but is a
device that dutches your food.

There's a host of a television renovation show that is such a bag of
hair, they were talking about Dutch doors and he claimed he once visited
the country "Dutch".  I have no idea why the editors left that in.

--
Cindy Hamilton