"Pete C." > wrote in message
ster.com...
>
> jmcquown wrote:
>>
>> "Giusi" > wrote in message
>> ...
>> >
>> > "Kalmia" ha scritto nel messaggio
>> >
>> >> SWISS STEAK WITH MUSHROOMS
>> >>
>> >> Start this early in the day. Prep and cooking time = 3-4 hours.
>> >>
>> >> Mix:
>> >>
>> >> 1/2 C WHOLE WHEAT FLOUR
>> >> 1-2 tsp. GARLIC POWDER
>> >> 2T STEAK SEASONING
>> >> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
>> > . It's one of my go-to books.
>> >
>> > I think you need to go to an old fashioned cookbook that has recipes
>> > without a lot of premade stuff. Real swiss steak doesn't have seasoned
>> > salts and seasoning mixes in it. It's a simple and genuine food, very
>> > housewifey, and it's good. Try books by Better Homes and Gardens, Good
>> > Housekeeping, Betty Crocker, American Family and see what you've been
>> > missing.
>> >
>>
>> Indeed! My recipe for Swiss Steak calls for nothing more than cut
>> portions
>> of round steak dredged in seasoned flour. Brown the floured beef in a
>> tiny
>> bit of oil then add beef stock or broth, minced onion and garlic, maybe a
>> little thyme. Sure, add sliced fresh mushrooms if desired. Cover and
>> simmer for a couple of hours on low heat on the stove top until the beef
>> is
>> tender. Thicken the gravy with a slurry of cornstarch and serve with
>> mashed
>> potatoes
>>
>> Jill
>
> What part of "seasoned flour" in your recipe did you miss? The OP's
> recipe calls for flour and seasonings, directly equivalent to your
> "seasoned flour".


They are not at all equivalent. "Seasoned flour" in my [old] book simply
means seasoned with salt & pepper. What's in that packaged "steak
seasoning" and "veggie seasoning"? I have no idea what those things contain
but I'm pretty sure I couldn't grow the ingredients in my back yard.

Jill