In article >, "jmcquown"
> wrote:

> Melba's Jammin' wrote:
> > In article >, "jmcquown"
> > > wrote:
> >
> >> Melba's Jammin' wrote:
> > (snip OP)
> >> You may want to slice it more thinly; I don't think I've ever seen
> >> top round that thick.
> >
> > I could take a picture for you. :-)
> >
> >> Add to the meat in the baking dish. Cover tightly with foil and bake
> >> at 325F for 2-1/2 to 3 hours until the beef is tender. Trust me, it
> >> *does* get tender. Very tasty gravy, too!
> >
> >
> >>
> >> Jill
> >
> > OK. I'm seeing that I should be baking it low and long instead of
> > hoping for 30 minutes stovetop.
>
> 30 minutes for round steak? Nada! Nope. No way.

Well, see now? Live and learn. :-)

> Not if you want
> "tender". The red wine vinegar helps do the trick and if you wish you
> may slam the crap out of the meat with the side of a cleaver rather
> than a mallet. Works just as well.

I haf my ways.

> If you want 'Swiss Steak' you should pretty much ignore the cream
> gravy suggestions; that's more like country fried steak.
> Jill

Right. I won't be doing cream gravy. It'll be a tomatoey thing.
--
-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