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Swiss Steak you will love

Discussion in 'Off Topic Threads' started by JACK, Mar 3, 2011.

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  1. JACK

    JACK Well-Known Member Supporting Vendor

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    no image, Sorry.

    Swiss Steak update

    4 cube steaks
    Coat with flour and brown about 4 min a side on med heat in large fry pan using 3-4 TB of any oil and about 1 TS of smoky bacon fat

    Add to pan on top of steaks the following in no specific order

    ½ large onion sliced separated rings

    ½ green pepper sliced

    2 stalks celery chopped

    1 TB chopped garlic

    1 TB paprika

    1 TS of crushed oregano

    1-2 TB Tomato paste

    1 14.5 oz can of petite diced tomatoes incl juice

    1-1/2 C of water

    1 beef bouillon cube.

    1-2 TB of Worcestershire sauce

    Some salt and pepper

    Into a 325 oven covered for 1-1/2 to 2 hours.

    Serve with mashed potatoes or rice or egg noodles. Serves 4
     
  2. sliverbulletexpress

    sliverbulletexpress TS Member

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    Piktures or it didn't happen.
     
  3. JACK

    JACK Well-Known Member Supporting Vendor

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    no pics SBX. sorry Did not take any
     
  4. Hawk46

    Hawk46 TS Member

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    MIA, you been watching too much Paula Dean? LOL

    Hope to get those pics to you sometime today.

    Dave
     
  5. Brian in Oregon

    Brian in Oregon Well-Known Member

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    I made this tonight, per the recipe with some exceptions. Used a small can of tomato paste, not 1 or 2 tablespoons. Used a whole green pepper, and should have used two. Instead of salt and pepper, used my wife's old family seasoning mix, from when her grandparents had a restaurant in Montreal. And sprinkled a mix of grated Italian cheeses on it after serving it up. Served it on egg noodles. Made it all in one covered fry pan. I did make the "sauce" in a sealable container and shook it with the smaller ingredients to make sure they were blended. Poured this into the diced tomatoes, then poured all that on the meat and vegetables.

    Very fine dish. The meat could be cut with a fork. Taste like an Italian dish, so it's probably from the Italian part of Switzerland. I used a Walla Walla Sweet onion, which almost was like candy after cooking.

    We're going to try this again, but with pork loin chop, and maybe later with chicken breasts. A very good, simple recipe.

    Thanks for sharing the recipe.
     
  6. School Teacher

    School Teacher Well-Known Member

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  7. BILL GRILL

    BILL GRILL Well-Known Member

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    I also tried it. Did not have diced tomatoes so I used crushed. Excellent dish even splurged and bought a bottle of Riunite Lambrusco to go with it. Living large! Great dish, with Brian on this one, would be great with chicken. Bill
     
  8. JACK

    JACK Well-Known Member Supporting Vendor

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    You guys have stumbled across the "secret ingredient".

    And that is you can substitute and add and subtract and still have a fine dish. Too, chicken would be wonderful as would pork. But go for thinner chops

    The story behind this recipe is this. My mother made this dish and she called it "Swiss Steak". As she aged she lost a lot of her desire to cook and she could not recall how she made the recipe. Then one day I was watching Alton Brown and he did "Swiss Steak". He mostly gets the credit for the recipe and he used some beef slices. But the Food Network recipe seemed laborious, so I tried to simplify it some.

    Use whatever amounts of green peppers or onions you want. The recipe is best when you personalize it.
     
  9. RobertT

    RobertT Well-Known Member

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    I was going to try the recipe but the steaks hopped onto a plate before the other ingredients arrived.
     
  10. JACK

    JACK Well-Known Member Supporting Vendor

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    Robert. you missed something good
     
  11. Barrelbulge(Fl)

    Barrelbulge(Fl) Banned User Banned TS Supporters

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    You all may want to try swapping yellow or red peppers for the green peppers. They are a little sweeter and don't have the bite the green peppers have. Bulge.
     
  12. blackfoot

    blackfoot Member

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    Jack, sent this recipe to me a couple of winters ago and it is now one our favs-we call it MIA Steak. It is just great. And, I thank you again for sharing it w/ me!
     
  13. CalvinMD

    CalvinMD Well-Known Member

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    You certainly know how to hit a guy where it hurts Jack...I cant eat more than 3 bites of anything ..period!! since my Gastric Bypass
     
  14. JACK

    JACK Well-Known Member Supporting Vendor

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    Calvin. Your day will come again. I have another MIA recipe...

    a drinking hors d'oeuvres recipe that is great with all spirits incl non alc. R/W wine, gin. vodka, and manhattans. Incl margaritas too. I'll post that if you want it. We call it "Swanson toast". Simple an no one has disliked it yet.
     
  15. shooterIII

    shooterIII Member

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    MIA, Just wondering if combining all of the ingredients and than putting them over the steaks would spread all the flavor evenly.

    Stan
     
  16. FLAKETM

    FLAKETM TS Member

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    Jack: I did a Cajun variation of your recipe. Just great. But, down South, paprika is just red dots. We used red pepper. Served it over three peppercorn fettucine because I happened to have some. Thanks
     
  17. Brian in Oregon

    Brian in Oregon Well-Known Member

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    I thought this was more like Italian than Swiss cooking, though there is a large population of Swiss who are of Italian descent.

    A friend of mine tells me though that Swiss Steak is the English term for what we Americans call cubed steak. Swissing is the method of putting the little knife cuts in the meat.
     
  18. 22hornet

    22hornet Well-Known Member

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    Good recipe, Jack! It works great with venison, too. My wife doesn't care much for deer meat, but she loves it cooked this way.
     
  19. JACK

    JACK Well-Known Member Supporting Vendor

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    Shooter3. Actually that is exactly what you do. The cooking mixes it all together. Any order you put the stuff on the browned cube steaks will work perfectly.

    Flake and 22. Yes the best part of this recipe is that you do about 20 minutes of prep at 4 pm, then pop it in the oven, have several leisurely toddies while watching Fox news and the doufuss NPR gang and then you open the oven and you are a hero.

    Sorry about the no pics. But obviously this method of cooking meet and creating sauce is easier than most and really fool proof. Next time I make it, I will take pics.

    Glad you guys tried it, and glad the wives see the easy style.

    And Flake, I am a huge fan of hot pepper but my bride is not. I defer to here taste buds.

    One more thing I like about this recipe/cooking style is that I always have these ingredients in my cooking pantry/fridge
     
  20. Brian in Oregon

    Brian in Oregon Well-Known Member

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    22Hornet, yeah, this would work great for venison or any other meat that needs a lot of tenderizing. It slow cooks them until they're tender.
     
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