I bought some eye of round steak that had been put through the
tenderizing machine. My intention was to make Chicken Fried Steak, but
lately there has been some discussion here about Swiss Steak. Mainly
about what makes Steak a Swiss Steak, and when it isn't a Swiss Steak.
I decided to try and make the best of both worlds, my version of a
Chicken Fried Steak gone awry. Maybe I'll name it Swiss Fried Steak,
yeah...that's it.

If you don't want to bother clicking through the post you can get it
all on my blah..blah..blog

While I was deciding how I was going to go about this, I prepared some
vegetables for roasting.
Fingerling potatoes cut into wedges, half of an onion and a clove of
elephant garlic.
http://i36.tinypic.com/2zdrfj5.jpg

I found some carrots in the back corner of the vegetable bin in a
"green bag". I've only been using the green bags for a few months and
I'm really sold on them. Produce really does last longer in them.
I'm sure they've been in there at least a month. The tops were less
than attractive but the carrots were still firm and crisp, crisp
enough to be snapped in half.
http://i34.tinypic.com/290zkib.jpg

Sprinkled with olive oil, salt and pepper the veggies are ready for
roasting.
http://i34.tinypic.com/1zmjl29.jpg

Time to face the meat and what to do. First I sauted the other half of
the onion and set that aside.
I decided to start making it Chicken Fried Steak style with seasoned
salt and flour,
http://i34.tinypic.com/2vxhyqx.jpg

but pounded the flour into the meat Swiss Steak style.
http://i38.tinypic.com/22anwk.jpg

Then fried the floured meat in some oil and butter, Chicken Fried
Steak style.
http://i38.tinypic.com/nqwpwz.jpg

Brown on one side then flip and top with the previously cooked onion,
oh, oh, now we are slipping over to the Swiss Steak side.
http://i33.tinypic.com/126bqmx.jpg

Add the beef stock. This is where it screamed out for a bay leaf, yes
it did I heard it. (no, I'm only on my second gin and tonic)
http://i37.tinypic.com/1z4hefb.jpg

Covered and simmered for probably 15 min. I'm sure the meat was
already cooked but I was otherwise occupied at the time.
To thicken the sauce I mixed some arrowroot with a "glug" of red wine
and a tablespoon of the broth.
http://i37.tinypic.com/w8km6a.jpg

Removed the meat, cranked up the heat and added the arrowroot slurry.
Let that simmer away for a few minutes.
http://i37.tinypic.com/2ik4inc.jpg

Lay down a little sauce, the meat and veggies. Mmmm Swiss Fried Steak.
This turned out very good. I didn't use any other seasoning than the
seasoned salt, a bay leaf and freshly ground black pepper.
http://i38.tinypic.com/110k4ed.jpg

I can see where some fresh thyme would be good in this also.
Definitely a do over.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 8/25

On Aug 26, 3:51*pm, koko > wrote:
> I bought some eye of round steak that had been put through the
> tenderizing machine. My intention was to make Chicken Fried Steak, but
> lately there has been some discussion here about Swiss Steak. Mainly
> about what makes Steak a Swiss Steak, and when it isn't a Swiss Steak.
> I decided to try and make the best of both worlds, my version of a
> Chicken Fried Steak gone awry. *Maybe I'll name it Swiss Fried Steak,
> yeah...that's it.
>
> If you don't want to bother clicking through the post you can get it
> all on my blah..blah..blog
>
> While I was deciding how I was going to go about this, I prepared some
> vegetables for roasting.
> Fingerling potatoes cut into wedges, half of an onion and a clove of
> elephant garlic.http://i36.tinypic.com/2zdrfj5.jpg
>
> I found some carrots in the back corner of the vegetable bin in a
> "green bag". I've only been using the green bags for a few months and
> I'm really sold on them. Produce really does last longer in them.
> I'm sure they've been in there at least a month. The tops were less
> than attractive but the carrots were still firm and crisp, crisp
> enough to be snapped in half.http://i34.tinypic.com/290zkib.jpg
>
> Sprinkled with olive oil, salt and pepper the veggies are ready for
> roasting.http://i34.tinypic.com/1zmjl29.jpg
>
> Time to face the meat and what to do. First I sauted the other half of
> the onion and set that aside.
> I decided to start making it Chicken Fried Steak style with seasoned
> salt and flour,http://i34.tinypic.com/2vxhyqx.jpg
>
> but pounded the flour into the meat Swiss Steak style.http://i38.tinypic.com/22anwk.jpg
>
> Then fried the floured meat in some oil and butter, Chicken Fried
> Steak style.http://i38.tinypic.com/nqwpwz.jpg
>
> Brown on one side then flip and top with the previously cooked onion,
> oh, oh, now we are slipping over to the Swiss Steak side.http://i33.tinypic.com/126bqmx.jpg
>
> Add the beef stock. This is where it screamed out for a bay leaf, yes
> it did I heard it. (no, I'm only on my second gin and tonic)http://i37.tinypic.com/1z4hefb.jpg
>
> Covered and simmered for probably 15 min. I'm sure the meat was
> already cooked but I was otherwise occupied at the time.
> To thicken the sauce I mixed some arrowroot with a "glug" of red wine
> and a tablespoon of the broth.http://i37.tinypic.com/w8km6a.jpg
>
> Removed the meat, cranked up the heat and added the arrowroot slurry.
> Let that simmer away for a few minutes.http://i37.tinypic.com/2ik4inc.jpg
>
> Lay down a little sauce, the meat and veggies. Mmmm Swiss Fried Steak.
> This turned out very good. I didn't use any other seasoning than the
> seasoned salt, a bay leaf and freshly ground black pepper.http://i38.tinypic.com/110k4ed.jpg
>
> I can see where some fresh thyme would be good in this also.
> Definitely a do over. *
>
> koko
> There is no love more sincere than the love of food
> * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
> updated 8/25

Sounds good - next time, "stroganoff it," add sour cream mixed with a
T. or so of flour - and thicken the broth with that just before
serving.

Dried ground mustard is the one spice that I use besides salt & pepper
when I pound the flour into the steak.

N.

"koko" > wrote in message
...
>

<Step by step snipped>

>
> I can see where some fresh thyme would be good in this also.
> Definitely a do over.
>
> koko
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 8/25

This brings up an interesting point.

I wonder if one could do Swiss Chicken fried Chicken successfully.

In other words substitute some boneless skinless chicken breasts for the
round steak.

Use chicken broth/garlic and lemon juice for the gravy.

Thoughts?

Dimitri

"koko" > wrote in message
...
>
> I bought some eye of round steak that had been put through the
> tenderizing machine. My intention was to make Chicken Fried Steak, but
> lately there has been some discussion here about Swiss Steak. Mainly
> about what makes Steak a Swiss Steak, and when it isn't a Swiss Steak.
> I decided to try and make the best of both worlds, my version of a
> Chicken Fried Steak gone awry. Maybe I'll name it Swiss Fried Steak,
> yeah...that's it.

That looks really good! My husband would *love* that. I'll file it away for
a Sunday dinner - way too much work for a weeknight around here. :-)

"Dimitri" > wrote in message
...
>
> "koko" > wrote in message
> ...
>>
>
> <Step by step snipped>
>
>>
>> I can see where some fresh thyme would be good in this also.
>> Definitely a do over.
>>
>> koko
>> There is no love more sincere than the love of food
>> George Bernard Shaw
>> www.kokoscorner.typepad.com
>> updated 8/25
>
> This brings up an interesting point.
>
> I wonder if one could do Swiss Chicken fried Chicken successfully.
>
> In other words substitute some boneless skinless chicken breasts for the
> round steak.
>
> Use chicken broth/garlic and lemon juice for the gravy.
>
> Thoughts?
>
> Dimitri

If you used thin Italian-style chicken cutlets, it would probably work quite
nicely. Thicken the gravy with cornstarch and addsome lemon zest , it would
be almost like a chinese restaurant lemon chicken dish.

On Tue, 26 Aug 2008 14:24:59 -0700 (PDT), Nancy2
> wrote:

>On Aug 26, 3:51*pm, koko > wrote:
>> I bought some eye of round steak that had been put through the
>> tenderizing machine. My intention was to make Chicken Fried Steak, but
>> lately there has been some discussion here about Swiss Steak. Mainly
>> about what makes Steak a Swiss Steak, and when it isn't a Swiss Steak.
>> I decided to try and make the best of both worlds, my version of a
>> Chicken Fried Steak gone awry. *Maybe I'll name it Swiss Fried Steak,
>> yeah...that's it.
snippage

>Sounds good - next time, "stroganoff it," add sour cream mixed with a
>T. or so of flour - and thicken the broth with that just before
>serving.
>
>Dried ground mustard is the one spice that I use besides salt & pepper
>when I pound the flour into the steak.
>
>N.

Those are great ideas Nancy, thanks. I really like the dried ground
mustard idea.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 8/25

On Tue, 26 Aug 2008 14:47:17 -0700, "Dimitri" >
wrote:

>
>"koko" > wrote in message
.. .
>>
>
><Step by step snipped>
>
>>
>> I can see where some fresh thyme would be good in this also.
>> Definitely a do over.
>>
>> koko
>> There is no love more sincere than the love of food
>> George Bernard Shaw
>> www.kokoscorner.typepad.com
>> updated 8/25
>
>This brings up an interesting point.
>
>I wonder if one could do Swiss Chicken fried Chicken successfully.
>
>In other words substitute some boneless skinless chicken breasts for the
>round steak.
>
>Use chicken broth/garlic and lemon juice for the gravy.
>
>Thoughts?
>
>Dimitri

I can't see why it wouldn't work. I think that's a good reason for me
to buy some chicken this weekend. Thanks for the great idea.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 8/25

On Tue, 26 Aug 2008 18:19:27 -0400, "dejablues"
> wrote:

>
>"koko" > wrote in message
.. .
>>
>> I bought some eye of round steak that had been put through the
>> tenderizing machine. My intention was to make Chicken Fried Steak, but
>> lately there has been some discussion here about Swiss Steak. Mainly
>> about what makes Steak a Swiss Steak, and when it isn't a Swiss Steak.
>> I decided to try and make the best of both worlds, my version of a
>> Chicken Fried Steak gone awry. Maybe I'll name it Swiss Fried Steak,
>> yeah...that's it.
>
>That looks really good! My husband would *love* that. I'll file it away for
>a Sunday dinner - way too much work for a weeknight around here. :-)
>
I remember those days, I hope you will be able to make it soon.
Did you read Nancy2's comments? she has some good ideas for
variations.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 8/25

dejablues wrote:
> "Dimitri" > wrote in message
> ...
>>
>> "koko" > wrote in message
>> ...
>>>
>>
>> <Step by step snipped>
>>
>>>
>>> I can see where some fresh thyme would be good in this also.
>>> Definitely a do over.
>>>
>>> koko
>>> There is no love more sincere than the love of food
>>> George Bernard Shaw
>>> www.kokoscorner.typepad.com
>>> updated 8/25
>>
>> This brings up an interesting point.
>>
>> I wonder if one could do Swiss Chicken fried Chicken successfully.
>>
>> In other words substitute some boneless skinless chicken breasts for
>> the round steak.
>>
>> Use chicken broth/garlic and lemon juice for the gravy.
>>
>> Thoughts?
>>
>> Dimitri
>
> If you used thin Italian-style chicken cutlets, it would probably
> work quite nicely. Thicken the gravy with cornstarch and addsome
> lemon zest , it would be almost like a chinese restaurant lemon
> chicken dish.

That would make it as far a cry from chicken fried chicken as I could
imagine! But it might make it a bit like chicken piccata if you added a
splash of white wine

Jill

Nancy2 wrote:

> Dried ground mustard is the one spice that I use besides salt & pepper
> when I pound the flour into the steak.
>
> N.

Deviled Swiss Steak!

Dimitri wrote:

> This brings up an interesting point.
>
> I wonder if one could do Swiss Chicken fried Chicken successfully.
>
> In other words substitute some boneless skinless chicken breasts for the
> round steak.
>
> Use chicken broth/garlic and lemon juice for the gravy.
>
> Thoughts?
>
> Dimitri

I dunno?
On the recent episode of Anthony Bourdain's "No Reservations" show he
was in Egypt and they showed partridges being first braised then
immediately fried. I then saw the same two step cooking on some other
ethnic show but I've since forgotten which one! How unusual...or is it?

On Tue, 26 Aug 2008 18:22:06 -0400, "dejablues"
> wrote:

>
>"Dimitri" > wrote in message
.. .
>>

>>
>> This brings up an interesting point.
>>
>> I wonder if one could do Swiss Chicken fried Chicken successfully.
>>
>> In other words substitute some boneless skinless chicken breasts for the
>> round steak.
>>
>> Use chicken broth/garlic and lemon juice for the gravy.
>>
>> Thoughts?
>>
>> Dimitri
>
>If you used thin Italian-style chicken cutlets, it would probably work quite
>nicely. Thicken the gravy with cornstarch and addsome lemon zest , it would
>be almost like a chinese restaurant lemon chicken dish.
>
What are Italian-style chicken cutlets? Are you talking breaded frozen
or seasoned fresh?

I like your idea though.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 8/25

"Dimitri" > ha scritto nel messaggio
...
>
> "koko" > wrote in message
> ...
>>
>
> <Step by step snipped>
>
>>
>> I can see where some fresh thyme would be good in this also.
>> Definitely a do over.
>>
>> koko
>> There is no love more sincere than the love of food
>> George Bernard Shaw
>> www.kokoscorner.typepad.com
>> updated 8/25
>
> This brings up an interesting point.
>
> I wonder if one could do Swiss Chicken fried Chicken successfully.
>
> In other words substitute some boneless skinless chicken breasts for the
> round steak.
>
> Use chicken broth/garlic and lemon juice for the gravy.
>
> Thoughts?
>
> Dimitri

I think it would be overcooked. Breasts to me need only enough heat to
congeal them, anything more makes them sawdusty. I am not a huge fan.

I do floured cutlets of chicken breast sometimes, but they are in, over and
out in a flash.
>

On Wed, 27 Aug 2008 08:45:00 +0200, "Giusi" >
wrote:


>I think it would be overcooked. Breasts to me need only enough heat to
>congeal them, anything more makes them sawdusty. I am not a huge fan.
>
>I do floured cutlets of chicken breast sometimes, but they are in, over and
>out in a flash.
>>
>

I now only cook chicken breasts til they are barely cooked through.
Takes just a short time..and sometimes they have the very, very
faintest pinkish tinge. They are still done all the way through, but
the texture and taste is much improved that way.

Christine

"Goomba" > wrote in message
...
> Dimitri wrote:
>
>> This brings up an interesting point.
>>
>> I wonder if one could do Swiss Chicken fried Chicken successfully.
>>
>> In other words substitute some boneless skinless chicken breasts for the
>> round steak.
>>
>> Use chicken broth/garlic and lemon juice for the gravy.
>>
>> Thoughts?
>>
>> Dimitri
>
> I dunno?
> On the recent episode of Anthony Bourdain's "No Reservations" show he was
> in Egypt and they showed partridges being first braised then immediately
> fried. I then saw the same two step cooking on some other ethnic show but
> I've since forgotten which one! How unusual...or is it?

I think they were pigeons.
The other was a duck from the roof. :-(


Love his show I TIVO all then remove what I've seen.

"Christine Dabney" > wrote in message
news
> On Wed, 27 Aug 2008 08:45:00 +0200, "Giusi" >
> wrote:
>
>
>>I think it would be overcooked. Breasts to me need only enough heat to
>>congeal them, anything more makes them sawdusty. I am not a huge fan.
>>
>>I do floured cutlets of chicken breast sometimes, but they are in, over
>>and
>>out in a flash.
>>>
>>
>
> I now only cook chicken breasts til they are barely cooked through.
> Takes just a short time..and sometimes they have the very, very
> faintest pinkish tinge. They are still done all the way through, but
> the texture and taste is much improved that way.
>
> Christine

I grill mine the same way after marinating in EVOO & Garlic, however I
butterfly the breasts so the thickness is even or as even as possible.

Dimitri

"koko" > wrote in message
...
> On Tue, 26 Aug 2008 18:22:06 -0400, "dejablues"
> > wrote:
>
>>
>>"Dimitri" > wrote in message
. ..
>>>
>
>>>
>>> This brings up an interesting point.
>>>
>>> I wonder if one could do Swiss Chicken fried Chicken successfully.
>>>
>>> In other words substitute some boneless skinless chicken breasts for the
>>> round steak.
>>>
>>> Use chicken broth/garlic and lemon juice for the gravy.
>>>
>>> Thoughts?
>>>
>>> Dimitri
>>
>>If you used thin Italian-style chicken cutlets, it would probably work
>>quite
>>nicely. Thicken the gravy with cornstarch and addsome lemon zest , it
>>would
>>be almost like a chinese restaurant lemon chicken dish.
>>
> What are Italian-style chicken cutlets? Are you talking breaded frozen
> or seasoned fresh?
>
> I like your idea though.
>
> koko
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 8/25

BTW did your CFS with a piece of sirloin I had hanging around - delish!

Dimitri

On Wed 27 Aug 2008 08:18:08a, Dimitri told us...

>
> "Christine Dabney" > wrote in message
> news
>> On Wed, 27 Aug 2008 08:45:00 +0200, "Giusi" >
>> wrote:
>>
>>
>>>I think it would be overcooked. Breasts to me need only enough heat to
>>>congeal them, anything more makes them sawdusty. I am not a huge fan.
>>>
>>>I do floured cutlets of chicken breast sometimes, but they are in, over
>>>and
>>>out in a flash.
>>>>
>>>
>>
>> I now only cook chicken breasts til they are barely cooked through.
>> Takes just a short time..and sometimes they have the very, very
>> faintest pinkish tinge. They are still done all the way through, but
>> the texture and taste is much improved that way.
>>
>> Christine
>
> I grill mine the same way after marinating in EVOO & Garlic, however I
> butterfly the breasts so the thickness is even or as even as possible.
>
> Dimitri
>
>

I pound the crap out of them until they are uniformly 1/4 - 3/8" thick,
then season with EVOO, garlic, and a mixture of herbs. I usually grill
them. Thick pieces of chicken breast are a complete turnoff to me.

Having said that, I do like to poach whole chicken breast to use sliced in
a sandwich or pulled into bitesize pieces for chicken salad.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 08(VIII)/27(XXVII)/08(MMVIII)
*******************************************
Countdown till Labor Day
4dys 15hrs 28mins
*******************************************
He who places head in sand, will get
kicked in the end!
*******************************************

Dimitri wrote:

>> On the recent episode of Anthony Bourdain's "No Reservations" show he
>> was in Egypt and they showed partridges being first braised then
>> immediately fried. I then saw the same two step cooking on some other
>> ethnic show but I've since forgotten which one! How unusual...or is it?
>
> I think they were pigeons.
> The other was a duck from the roof. :-(
>
>
> Love his show I TIVO all then remove what I've seen.
>

It was the SAME show?? Geeesh.. why couldnt I remember that?
Pigeons.. yes! I've got to start paying better attention when the TV is
on...
Had you seen that pratice of first braising, then frying, before? My
husband says his grandmother did that with chicken when the end result
was "chicken on waffles" back in his childhood home in PA.

On Wed 27 Aug 2008 10:29:13a, Goomba told us...

> Dimitri wrote:
>
>>> On the recent episode of Anthony Bourdain's "No Reservations" show he
>>> was in Egypt and they showed partridges being first braised then
>>> immediately fried. I then saw the same two step cooking on some other
>>> ethnic show but I've since forgotten which one! How unusual...or is it?
>>
>> I think they were pigeons.
>> The other was a duck from the roof. :-(
>>
>>
>> Love his show I TIVO all then remove what I've seen.
>>
>
> It was the SAME show?? Geeesh.. why couldnt I remember that?
> Pigeons.. yes! I've got to start paying better attention when the TV is
> on...
> Had you seen that pratice of first braising, then frying, before? My
> husband says his grandmother did that with chicken when the end result
> was "chicken on waffles" back in his childhood home in PA.
>

I remember hunter friends of mine doing that with quail. It was delicious.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 08(VIII)/27(XXVII)/08(MMVIII)
*******************************************
Countdown till Labor Day
4dys 13hrs 28mins
*******************************************
The patient's taken a turn for the nurse.
*******************************************

Goomba wrote:

> Had you seen that pratice of first braising, then frying, before?

On "Iron Chef America" I've seen Bobby Flay pressure-cooking to tenderize a
tough piece of meat and then deep-frying to make it crisp.

Bob

In article >,
Christine Dabney > wrote:

> On Wed, 27 Aug 2008 08:45:00 +0200, "Giusi" >
> wrote:
>
>
> >I think it would be overcooked. Breasts to me need only enough heat to
> >congeal them, anything more makes them sawdusty. I am not a huge fan.
> >
> >I do floured cutlets of chicken breast sometimes, but they are in, over and
> >out in a flash.
> >>
> >
>
> I now only cook chicken breasts til they are barely cooked through.
> Takes just a short time..and sometimes they have the very, very
> faintest pinkish tinge. They are still done all the way through, but
> the texture and taste is much improved that way.

How do you deal with the possibility that Sam 'n' Ella will be visiting
you later in the evening?

I understand it takes at least 160-165 F to eliminate that possibility,
and that's sure not even slightly pink.

Isaac