Re: Dinner Tonight: Spicy Swiss Steak

On Tue, 29 Oct 2024 06:54:54 +0000, dsi100@yahoo.com (dsi1) wrote:

On Fri, 25 Oct 2024 21:36:06 +0000, jmcquown 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.
>
Jill

>
Swiss steak was one of the dishes I made when I was a kid.

Did you add Swiss cheese?

Round steak
was used too. It was pretty much regular Swiss steak with tomatoes. The
sauce never needed to be thickened because of the flour used to coat the
meat. Why is it called spicy Swiss steak?

I asked Jill's friend:
"Spicy Swiss steak" gets its name because it's often seasoned with
spices or ingredients that add heat and flavor. Although not typically
"spicy" in a fiery way, Swiss steak recipes frequently incorporate
ingredients like black pepper, paprika, garlic, or even a splash of
hot sauce to enhance the dish's flavor. The term 'spicy' here usually
refers to the flavorful seasoning rather than extreme heat.

Maybe you should call it "Anglo spicy", "white man spicy" or "mainland
spicy".
No you touch da umami!