For yesterday's lunch, I made a dish that I hadn't made in years: Swiss steak. It's steak cooked in a rich tomato sauce with carrots, green beans, and bell peppers (or other vegetables of your choice. It's a good way to tenderized cuts of beef that are otherwise fairly
durs (tough). I had some steaks like that in the freezer and this was a good way to use them up. I last made Swiss steak in 2018, I believe. Here's a
link to my blog post about it.
The steaks are "dredged" in flour, or sprinkled with it. The flour serves to thicken the tomato sauce you pour over the steaks for long, slow cooking (three hours or more) after you have pan-fried them with onions, shallots, and/or garlic.
Take the steaks out of the tomato sauce after one or two hours, set them aside, and then stir vegetables into the sauce. Put the steaks back in the pan and let everything cook slowly for another hour or even two.
At the end of the cooking, when the steaks are almost fork-tender, take them out of the pan again and cut them into strips or dice the meat before putting it back in the sauce and heating it up one last time before serving it with potatoes (mashed or boiled), steamed rice, or pasta. Here's a
link to a recipe on the Simply Recipes website.
The steaks are "dredged" in flour, or sprinkled with it. The flour serves to thicken the tomato sauce you pour over the steaks for long, slow cooking (three hours or more) after you have pan-fried them with onions, shallots, and/or garlic.
Take the steaks out of the tomato sauce after one or two hours, set them aside, and then stir vegetables into the sauce. Put the steaks back in the pan and let everything cook slowly for another hour or even two.
At the end of the cooking, when the steaks are almost fork-tender, take them out of the pan again and cut them into strips or dice the meat before putting it back in the sauce and heating it up one last time before serving it with potatoes (mashed or boiled), steamed rice, or pasta. Here's a link to a recipe on the Simply Recipes website.
I haven't had that in years. Inspired cooking.
ReplyDeleteOhhhhh, that's why it's called Swiss Steak!? All these years, I've known the term, swissed.
ReplyDeleteIt was fun to look back at 2018 and see CHM there. My mother used to make this with mashed potatoes. I think rice would be good, my family didn't eat rice much but Lewis family preferred rice to potatoes.
ReplyDeleteCHM's comment about the photos being from the year 2000 is mystifying. I just checked and found the photos in my older post about Swiss steak were taken in Dec. 2018.
DeleteOh, I see. CHM was talking about the photos he had sent to me in 2018. Those photos dated back to the year 2000. My photos in the 2018 post about Swiss steak were taken the day before I posted them in 2018.
DeleteKen that looks so tasty!
ReplyDeleteIt is really good. I had bought steaks twice that turned out to be pretty tough, and had put some extras in the freezer. I thought the swissed steak would be a good way to make them tender and delicious. It worked.
Delete