Wayne Boatwright wrote:
> On Mon 03 Jan 2005 06:45:19p, Melba's Jammin' tittered and giggled,
> and giggled and tittered, and finally blurted out...
>
>> I sliced the meat in two, horizontally, although I did it vertically.
>> :-)
>> I pounded the hell, snot, and sh** out of it with a knife (poor
>> woman's cube steak?), working seasoned flour into it. Browned it in
>> oil and butter, covered it with onions, mushrooms, some green & red
>> peppers (dehydrated), and a can of Red Gold Petite diced tomatoes
>> and baked it at 300 for about 2 hours. It was tender enough and the
>> meat was disgustingly dry. Bleah.
>> Gee, I can't WAIT to do this again. Not!
>
> Barb, I have NEVER had Swiss steak where the meat was actually
> succulent. It's just not that type of meat. Tender, yes, but usually
> on the dry side.
>
> Wayne

Perhaps my mom and I use bottom round; frankly I just buy what is cheapest
and don't pay attention to the 'top' or 'bottom' thing when I buy round
steak. It's always been moist and tasty. Then again, the red wine vinegar
in the marinade prior to cooking may have had some effect

Jill