"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> Updated 11-29-04; Sam I Am!
> birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
> "Are we going to measure or are we going to cook?" -Food writer
> Mimi Sheraton

Sorry you were disappointed. Were it me, I'd have skipped it all in favor of
a good stir fry, but that's just me ;-)
For another hunk of the meat, try slicing it super thin (partially frozen
does wonders for that), and marinating it in equal parts hoisin, oyster and
soy sauce for a few hours. Makes a very tasty stir fry when combined with
your favorite veggies (me, I like broccoli, water chestnuts, julienne
carrots, and sugar snap peas).

I've never baked Swiss steak, always simmered it on the stove. I do pot
roasts that way too, and pork chops & gravy. Round steak is pretty dry on a
good day, but it does work out good for the stir fry.

I had to laugh when I read the comment about the baked potato. Alexis
doesn't think they come that way (sans sour cream). I'm pretty sure she
thinks they grow in the ground with sour cream already there.

kimberly