Braised the Bottom Round roast and used some for this meal.

I had cut the roast into chunks and browned deeply in olive oil, braised
gently for 4 hours or so, using just half a cup of water, fresh ground
pepper, and salt. In the last hour I put in sliced carrots.

Steamed fat broccoli florets to bright green perfection, drained well,
salted. Sprinkled shredded sharp cheddar on top and covered the dish,
letting the residual heat melt the cheese.

Made white and wild rice with a good amount of butter, when it was almost
done I put in just enough salsa to give it bits of tomato and a slight
tomato flavor.

Served the rice with the very tender beef falling apart on top, and gravy on
top of that, beefy carrots and broc on the side.

The taste of the beef and rice was similar to the flavor of the "swiss
steak" my mother used to make. It was good.

On Jan 19, 12:32�pm, "cybercat" > wrote:
> Braised the Bottom Round roast and used some for this meal.
>
> I had cut the roast into chunks and browned deeply in olive oil, braised
> gently for 4 hours or so, using just half a cup of water, fresh ground
> pepper, and salt. In the last hour I put in sliced carrots.
>
> Steamed fat broccoli florets to bright green perfection, drained well,
> salted. Sprinkled shredded sharp cheddar on top and covered the dish,
> letting the residual heat melt the cheese.
>
> Made white and wild rice with a good amount of butter, when it was almost
> done I put in just enough salsa to give it bits of tomato and a slight
> tomato flavor.
>
> Served the rice with the very tender beef falling apart on top, and gravy on
> top of that, beefy carrots and broc on the side.
>
> The taste of the beef and rice was similar to the flavor of the "swiss
> steak" my mother used to make. It was good.

This sounds delicious, I like to serve rice instead of potatoes, and
this dish sounds about perfect.
I remember swiss steak from my child hood and we always had that with
mashed potatoes,
I really prefer the rice.
Rosie

"rosie" > wrote
> The taste of the beef and rice was similar to the flavor of the "swiss
> steak" my mother used to make. It was good.

>This sounds delicious, I like to serve rice instead of potatoes, and
>this dish sounds about perfect.

Thank you, Rosie, it really did turn out good! The seasonings in the
salsa, which was "Newman's Own" medium, and the tiny bits of
green peppers really added something. But the key is to add *just
enough* salsa to give the rice the right hint of tomato, a tang to the
gravy and tiny bits of tomato.

>I remember swiss steak from my child hood and we always had that with
>mashed potatoes, I really prefer the rice.

My mom made hers with mashed potatoes, too! I did not know I preferred
rice with these flavors until yesterday. Potatoes just seem so heavy, we
don't
enjoy them so much these days. I use that Royal Blend rice that has a
mixture
of white, red, brown, and wild, it is pretty good.

cyberBLAND wrote:


> Braised the Bottom Round roast and used some for this meal.
>
> I had cut the roast into chunks and browned deeply in olive oil, braised
> gently for 4 hours or so, using just half a cup of water, fresh ground
> pepper, and salt. In the last hour I put in sliced carrots.
>
> Steamed fat broccoli florets to bright green perfection, drained well,
> salted. Sprinkled shredded sharp cheddar on top and covered the dish,
> letting the residual heat melt the cheese.
>
> Made white and wild rice with a good amount of butter, when it was almost
> done I put in just enough salsa to give it bits of tomato and a slight
> tomato flavor.
>
> Served the rice with the very tender beef falling apart on top, and gravy on
> top of that, beefy carrots and broc on the side.
>
> The taste of the beef and rice was similar to the flavor of the "swiss
> steak" my mother used to make. It was good.


Another yawn - inducing and bland - as - shit recipe...

Where is the *seasoning*, this sounds like an institutional recipe...


--
Best
Greg