blake murphy wrote:
> On Sat, 20 Jun 2009 14:02:10 -0400, Bob Muncie wrote:
>
>> Pete C. wrote:
>>> 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.
>>
>> Pete -
>> Still trying to decide if you were making a funny or not :-)
>>
>> But Michael & Jill make valid points. If you are posting a recipe, you
>> should not use brand specific references, or a custom type blend of
>> things unless you can also describe them so everyone can enjoy. Sort of
>> like your breakdown of the blends which you can get from the ingredient
>> list on the spice blend itself. I think that is likely where you got
>> your breakdown/description.
>>
>
> i don't think i would ask people to go that extra mile. most are
> familiar with these types of spice blends, and if brand names are used,
> google can usually unearth specific ingredients.
>
Nope. Most USAns might be. The rest of the world isn't.
What you sell as "Italian herb-mix" an Italian wouldn't recognize, eg.

If a recipe for a mix has only one natural ingredient (flour) in
it, but 2 spice mixes and "garlic powder", I'm really not motivated
to look any further. A visit to McDonalds would take less time
and couldn't be worse (and I hate McD).

Cheers,

Michael Kuettner