"Bob Muncie" > wrote in message
...
> jmcquown wrote:
>> "Pete C." > wrote in message
>> ster.com...
>>>
>>> jmcquown wrote:
>>>>
>>>> "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.
>>>
>>> That's a pretty bland book if all it has is salt and pepper.
>>>
>>>> What's in that packaged "steak
>>>> seasoning" and "veggie seasoning"?
>>>
>>> "Steak seasoning" would seem to contain ingredients such as: Salt, black
>>> pepper, red pepper, garlic, paprika, etc. depending on the brand.
>>>
>>> "Veggie seasoning" would seem to contain ingredients such as: Onion,
>>> Garlic, Herbs and spices, dehydrated carrot, celery, peppers, etc.
>>> depending on the brand.
>>>
>>>> I have no idea what those things contain
>>>> but I'm pretty sure I couldn't grow the ingredients in my back yard.
>>>
>>> You probably can't grow the salt in your backyard unless your backyard
>>> includes some body of salt water, but pretty much everything else you
>>> could.
>>
>>
>> My backyard is pretty much next to a salt marsh, so you'd be surprised
>> Point is, those other packaged mixes contain some form of artificial
>> preservatives and lots of salt. Dehydrated... carrot, celery... Pete, I
>> *know* you're not purposely misunderstanding how easy it is to use real
>> ingredients to make the same dish. Next you'll be telling me the
>> mushrooms should have been dehydrated then rehydrated.
>>
>> Jill
>
> Jill -
>
> You also point out something that bothers me at times. Why the packaged
> anything other than the individual product? When I see add a package of
> Lipton Onion soup mix, etc. in a recipe, I cringe a little bit. I'd much
> rather see, "and add 2 Tbs of minced onion, and salt to taste".
>
>
That won't work very well, soup mix contains *toasted onions* and beef
bouillion.... if you use toasted dehy onions then you can contral the salt.