Swiss Steak
|
| |
| (modified from the hood's basic cook book) |
| (heseltine and dow) |
| |
| 1-1/2 lb. | steak |
| 1-1/2 tsp | salt |
| 1/2 cup | flour |
| 1/2 tsp | pepper |
| 3 Tbsp | suet fat best, or olive oil |
| 1 medium | onion, sliced |
| 1 can | crushed tomatoes, (16oz) |
| 2 | beef bouillon, or as needed |
| |
| mix salt, black pepper, flour, and pound into 1-1/2 inch steak, |
| until most all the flour has been taken up by meat. if using plastic |
| bag, it may be necessary to alternate pounding meat, from flour bag |
| to board to encourage flour usage. brown in oil, reserve. in the |
| oil, saute onions a "bit", return steak to blend with, top with |
| tomato. cover and simmer stove top, or bake covered in heavy pot at |
| 350 deg. (approx. 1-1/2 hrs, or till tender) use remaining flour to |
| thicken if needed, adjust seasonings and fluid to taste. the sauce |
| should be slightly black peppery flavor, not hot for best results. |
| serve wide pasta noodles on side, smothered over with sauce. |
| |
| regards, |
| leon l. |
| |
| -- |
| (ID: 11975) Mirror: rec.food.recipes: Thu, Jul 3, 2003 |