In article >, Steve Calvin
> wrote:

> zxcvbob wrote:
> > Melba's Jammin' wrote:
> >
> >> I've got a 1.75# slab of top round that's an inch thick. Any reason I
> >> should not attempt to slice it in half horizontally for my Swish
> >> Steak? I haven't made that stuff in at least two-three years. Must
> >> be because I'm never satisfied with how it comes out.
> >>
> >> What's your way to do it? Mostly, I'm interested in how long it
> >> should braise or simmer before it's done -- and if it EVER gets
> >> tender.
> >>
> >> I await your counsel and advise. (Pork chow mein for supper tonight
> >> from last week's last of the pork loin.)
> >
> >
> >
> > I would make beef jerky with a top round that thick. ;-)
> >
> > Do you have a tenderizing mallet to beat the s! out of it? I haven't
> > fried a round steak in a *long* time because I can never get them to
> > taste as good as my mother's, but I tenderize them mercilessly with a
> > mallet, S&P, then coat with flour. Fry in an iron skillet with a
> > little
> > bit of lard or bacon grease (Mom used Crisco.) Make milk gravy with
> > the
> > drippings and a beef bouillon cube, and add the steak back and simmer a
> > while. We usually use a full-cut round steak rather than just a top or
> > bottom round.
> >
> > Bob
>
> I don't follow a recipe but here's something that's close to what I do.
>
> * Round steak
> * salt and pepper, to taste
> * 1 cup all purpose flour
> * 1/2 cup vegetable oil (I use the "hard" Crisco")
> * 1 cup of diced onion
> * 3 cups of beef stock or boullion
> * 1 tbs. Worcestershire sauce
>
> # Cut each steak into the desired serving size if necessary. Salt and
> pepper each steak lightly and dredge in the flour. Shake off the excess.
> Set aside. (Personally, I pound the flour in the a meat mallot but that
> can get somewhat messy)
>
> # If you don't have a skillet with ovenproof handles, you can use a
> pyrex dish or an earthenware pan with a cover for the oven. Heat a heavy
> 12 inch skillet (cast iron, if you have one) with a tight-fitting lid
> over medium heat. Add the vegetable oil. Brown the cube steaks on both
> sides and set aside.
>
> # Pour off all of the oil except 1/3 cup. Add 1/3 cup of flour to the
> oil and stir. Allow the mixture to brown over medium-low heat and stir
> frequently to prevent it from burning. When the mixture is about the
> color of peanut butter, add the onion. Stir and allow the onion to cook
> for about 1 minute.
>
> # Slowly add the beef stock stirring constantly. Add the Worcestershire
> sauce and simmer for 5 to 10 minutes.
>
> # Return the steaks to the pan, cover and bake in a 275 degree oven for
> one hour. (until the meat is able to be separated with a fork)
>
> I'd also toss in some mushrooms, green beans, and bay if I had 'em.
>
> Serve with mashed taters.


I bought the potato. :-) I think I'll try your method, Steve.
Probably tomorrow. Thanks.
-B
--
-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