On Tue, 04 Jan 2005 18:40:41 GMT, "Dimitri" >
wrote:

>
>"Melba's Jammin'" > wrote in message
...
>>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. The mushrooms were great. Served with some
>> disgusting scalloped corn and canned green beans that had no flavor
>> whatsoever, even though they'd been doused liberally with Butter Buds
>> before nuking. The baked potato would have been fine with some sour
>> cream and butter, but I didn't have any sour cream.
>>
>> Gee, I can't WAIT to do this again. Not!
>> --
>> -Barb, <www.jamlady.eboard.com>
>
>Is the cut you purchased called "Swiss Steak" or was it just simply a round
>steak? If so IMHO (Round Steak) the flavor/texture is inherently dry. There
>is little or no fat to keep it "moist". Its only good buried in Campbell's
>soup.
>
I protest. You should be able to make something better than a can of
soup that wasn't even intended to sauce a steak. And make it in less
time than the meat takes to cook.

I am not saying never use a canopener. I use canned Italian tomatoes,
but they don't have seasonings.







Rodney Myrvaagnes J36 Gjo/a

Entering your freshman dorm for the first time, and seeing
an axe head come through the door on your right.