I want some meatttt!!!?!
I want some meatttt!!!?
anyone have a recipe for swiss steak..i love the stuff and havent had it forever and have a massive craving for it..
Additional Details3 weeks ago
and if you dont have an actual recipe and just leave a link for a recipe site then dont bother and get the hell of my page...
3 weeks ago
i could of done that myself..
Answers:
3 weeks ago
and if you dont have an actual recipe and just leave a link for a recipe site then dont bother and get the hell of my page...
3 weeks ago
i could of done that myself..
Swiss Steak Recipe courtesy Alton Brown, 2006
Show: Good Eats
Episode: Cubing Around
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
Preheat the oven to 325 degrees F.
Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.
Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
Source(s):
http://www.foodnetwork.com/food/recipes/...
Go to Foodnetwork.com
Well, look me up!!!
INGREDIENTS
2 tablespoons vegetable oil
2 (1/2 pound) beef sirloin tip steaks
salt and pepper to taste
1 cup (1 small) chopped onion
1 (16 ounce) can diced tomatoes
2 cups sliced fresh mushrooms (optional)
1 stalk celery, chopped (optional)
1/2 cup chopped green bell pepper (optional)
1 1/2 teaspoons dried oregano
1 bay leaf
1 cup water (optional)
2 tablespoons cornstarch (optional)
DIRECTIONS
Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf.
Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender. If you wish to thicken the gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Return the beef to the pot.
2 pounds boneless round steak (1/2-inch thick)
1/4 teaspoon pepper
1 medium onion, thinly sliced
1 can (4 ounce size) mushroom stems and pieces, drained
1 can (8 ounce size) no-salt-added tomato sauce
Hot cooked noodles
Directions:
Preheat oven to 325-degrees.
Trim beef; cut into serving-size pieces. Place in a greased 13 x 9-inch baking dish. Sprinkle with pepper. Top with onion, mushrooms and tomato sauce.
Cover and bake for 1-3/4 to two hours or until meat is tender. Serve over noodles.
thats what she said
INGREDIENTS
2 tablespoons vegetable oil
2 (1/2 pound) beef sirloin tip steaks
salt and pepper to taste
1 cup (1 small) chopped onion
1 (16 ounce) can diced tomatoes
2 cups sliced fresh mushrooms (optional)
1 stalk celery, chopped (optional)
1/2 cup chopped green bell pepper (optional)
1 1/2 teaspoons dried oregano
1 bay leaf
1 cup water (optional)
2 tablespoons cornstarch (optional)
DIRECTIONS
Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf.
Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender. If you wish to thicken the gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Return the beef to the pot
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds round steak, cut into serving-size pieces
2 tablespoons vegetable oil
1 medium onion, thinly sliced
2 cups water
2 tablespoons Worcestershire sauce
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/4 cups beef broth (or water)
Hot cooked noodles or mashed potatoes (optional)
Nutrition InfoPer Serving
Calories: 224 kcal
Carbohydrates: 11 g
Dietary Fiber: 0 g
Fat: 12 g
Protein: 16 g
Sugars: 1 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
In a shallow bowl, combine flour, salt and pepper. Dredge steak, a few pieces at a time. Pound with a mallet to tenderize. In a Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce. Cover and bake at 325 degrees F for 2 to 2-1/2 hours or until meat in very tender. Remove to a serving platter and keep warm.
In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes. Serve steak and gravy over noodles or mashed potatoes if desired.
Yield: 8 servings
your welcome !
Here ya go! I"m putting links so you can see the photos! Yummy!
http://www.foodnetwork.com/food/recipes/...
http://www.foodnetwork.com/food/recipes/...
Okay...???