SWISS STEAK WITH MUSHROOMS

Start this early in the day. Prep and cooking time = 3-4 hours.

Mix:

1/2 C WHOLE WHEAT FLOUR
1-2 tsp. GARLIC POWDER
2T STEAK SEASONING
1/2 tsp. VEGGIE SEASONING ( I use Vegit)

Pound this mix into :

1 1/5 lb. ROUND STEAK 2 in. thick

NB: DON'T THROW OUT THE LEFTOVER FLOUR MIXTURE. YOU'LL NEED IT
LATER.

Heat about 4 T. SAFFLOWER OIL in heavy skillet, (I use the cast iron),
brown meat on both sides. Transfer to an oven proof glass casserole.

Chop one large ONION on the fine side - and saute in pan drippings.

Add 1/2 - 1 lb. sliced MUSHROOMS
Cook about 5 minutes.

Dissolve the rest of the flour mixure in
1 1/2 C BEEF BROTH
Add to skillet.

Add 1 C TOMATO SAUCE
2 T. LEMON JUICE
1 tsp. HONEY

Bring to boil, stirring til thick and smooth. Pour over meat.

Cover casserole with foil.
Bake at 350 F. for at least 2 hours or til meat is fork tender.

from "Healthy Living Cuisine" cookbook. The cover and intro pages are
long gone, ( I had the main pages spiral bound) but it was by (I think
his name is) George Mateljan of Health Valley. Everything I've tried
in this book has turned out well. It's one of my go-to books.

On Fri, 19 Jun 2009 13:21:08 -0500, Janet Wilder
> wrote:

>It doesn't sound too healthy with all the sodium they put in those
>seasoning mixes.

I skipped the recipe....you might consider that option.

"Kalmia" ha scritto nel messaggio

> SWISS STEAK WITH MUSHROOMS
>
> Start this early in the day. Prep and cooking time = 3-4 hours.
>
> Mix:
>
> 1/2 C WHOLE WHEAT FLOUR
> 1-2 tsp. GARLIC POWDER
> 2T STEAK SEASONING
> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
.. It's one of my go-to books.

I think you need to go to an old fashioned cookbook that has recipes without
a lot of premade stuff. Real swiss steak doesn't have seasoned salts and
seasoning mixes in it. It's a simple and genuine food, very housewifey, and
it's good. Try books by Better Homes and Gardens, Good Housekeeping, Betty
Crocker, American Family and see what you've been missing.

"Giusi" > wrote in message
...
>
> "Kalmia" ha scritto nel messaggio
>
>> SWISS STEAK WITH MUSHROOMS
>>
>> Start this early in the day. Prep and cooking time = 3-4 hours.
>>
>> Mix:
>>
>> 1/2 C WHOLE WHEAT FLOUR
>> 1-2 tsp. GARLIC POWDER
>> 2T STEAK SEASONING
>> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
> . It's one of my go-to books.
>
> I think you need to go to an old fashioned cookbook that has recipes
> without a lot of premade stuff. Real swiss steak doesn't have seasoned
> salts and seasoning mixes in it. It's a simple and genuine food, very
> housewifey, and it's good. Try books by Better Homes and Gardens, Good
> Housekeeping, Betty Crocker, American Family and see what you've been
> missing.
>

Indeed! My recipe for Swiss Steak calls for nothing more than cut portions
of round steak dredged in seasoned flour. Brown the floured beef in a tiny
bit of oil then add beef stock or broth, minced onion and garlic, maybe a
little thyme. Sure, add sliced fresh mushrooms if desired. Cover and
simmer for a couple of hours on low heat on the stove top until the beef is
tender. Thicken the gravy with a slurry of cornstarch and serve with mashed
potatoes

Jill

jmcquown said...

> "Giusi" > wrote in message
> ...
>>
>> "Kalmia" ha scritto nel messaggio
>>
>>> SWISS STEAK WITH MUSHROOMS
>>>
>>> Start this early in the day. Prep and cooking time = 3-4 hours.
>>>
>>> Mix:
>>>
>>> 1/2 C WHOLE WHEAT FLOUR
>>> 1-2 tsp. GARLIC POWDER
>>> 2T STEAK SEASONING
>>> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
>> . It's one of my go-to books.
>>
>> I think you need to go to an old fashioned cookbook that has recipes
>> without a lot of premade stuff. Real swiss steak doesn't have seasoned
>> salts and seasoning mixes in it. It's a simple and genuine food, very
>> housewifey, and it's good. Try books by Better Homes and Gardens, Good
>> Housekeeping, Betty Crocker, American Family and see what you've been
>> missing.
>>
>
> Indeed! My recipe for Swiss Steak calls for nothing more than cut
> portions of round steak dredged in seasoned flour. Brown the floured
> beef in a tiny bit of oil then add beef stock or broth, minced onion and
> garlic, maybe a little thyme. Sure, add sliced fresh mushrooms if
> desired. Cover and simmer for a couple of hours on low heat on the
> stove top until the beef is tender. Thicken the gravy with a slurry of
> cornstarch and serve with mashed potatoes
>
> Jill


An rfc full of temptresses!!!

Jill wrote:

> My recipe for Swiss Steak calls for nothing more than cut portions of
> round steak dredged in seasoned flour. Brown the floured beef in a tiny
> bit of oil then add beef stock or broth, minced onion and garlic, maybe a
> little thyme. Sure, add sliced fresh mushrooms if desired. Cover and
> simmer for a couple of hours on low heat on the stove top until the beef
> is tender. Thicken the gravy with a slurry of cornstarch and serve with
> mashed potatoes

I wonder how it would be if you made the slurry with booze instead of water.
For the booze I'm thinking any of the following: bourbon, scotch, port,
madeira, sherry, or marsala. Maybe it wouldn't be Swiss steak anymore, but
according to Epicurious your recipe doesn't meet the definition either:

Swiss steak
Called "smothered steak" in England, this dish begins with a thick cut of
beef - usually ROUND or CHUCK - that has been tenderized by pounding, coated
with flour and browned on both sides. The meat is then smothered with
chopped tomatoes, onions, carrots, celery, beef broth and various seasonings
before being covered and braised, baked or simmered for about 2 hours.
© Copyright Barron's Educational Services, Inc. 1995

Bob

"Giusi" > wrote in message
...
>
> "Kalmia" ha scritto nel messaggio
>
>> SWISS STEAK WITH MUSHROOMS
>>
>> Start this early in the day. Prep and cooking time = 3-4 hours.
>>
>> Mix:
>>
>> 1/2 C WHOLE WHEAT FLOUR
>> 1-2 tsp. GARLIC POWDER
>> 2T STEAK SEASONING
>> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
> . It's one of my go-to books.
>
> I think you need to go to an old fashioned cookbook that has recipes
> without a lot of premade stuff. Real swiss steak doesn't have seasoned
> salts and seasoning mixes in it. It's a simple and genuine food,

WTF kind of gibberish you jabbering... there's nothing fake about real salt
blended with real spices and real herbs... saves the labor of adding
everything separately, and one can still add more of this or that. Seasoned
salt is mostly salt you dago moron. Every guinea restaurant on the planet
uses seasoning blends because that's only practical way to maintain
consistancy.

"brooklyn1" > wrote in message ...
|
| "Giusi" > wrote in message
| ...
| >
| > "Kalmia" ha scritto nel messaggio
| >
| >> SWISS STEAK WITH MUSHROOMS
| >>
| >> Start this early in the day. Prep and cooking time = 3-4 hours.
| >>
| >> Mix:
| >>
| >> 1/2 C WHOLE WHEAT FLOUR
| >> 1-2 tsp. GARLIC POWDER
| >> 2T STEAK SEASONING
| >> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
| > . It's one of my go-to books.
| >
| > I think you need to go to an old fashioned cookbook that has recipes
| > without a lot of premade stuff. Real swiss steak doesn't have seasoned
| > salts and seasoning mixes in it. It's a simple and genuine food,
|
| WTF kind of gibberish you jabbering... there's nothing fake about real salt
| blended with real spices and real herbs... saves the labor of adding
| everything separately, and one can still add more of this or that. Seasoned
| salt is mostly salt you dago moron. Every guinea restaurant on the planet
| uses seasoning blends because that's only practical way to maintain
| consistancy.

Not quite, only the *bad* Italian restaurants use seasoning blends, just
like only the *bad* restaurants serve Hillshire Sausage. The good
restaurants have chefs who taste their food, not who grab the nearest
seasoning salt and dump it in. How do you add a pinch more thyme from
a bottle of Mrs. Dash's Magical Blend of 14 Natural Herbs and Spices, eh?

pavane

jmcquown wrote:
>
> "Giusi" > wrote in message
> ...
> >
> > "Kalmia" ha scritto nel messaggio
> >
> >> SWISS STEAK WITH MUSHROOMS
> >>
> >> Start this early in the day. Prep and cooking time = 3-4 hours.
> >>
> >> Mix:
> >>
> >> 1/2 C WHOLE WHEAT FLOUR
> >> 1-2 tsp. GARLIC POWDER
> >> 2T STEAK SEASONING
> >> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
> > . It's one of my go-to books.
> >
> > I think you need to go to an old fashioned cookbook that has recipes
> > without a lot of premade stuff. Real swiss steak doesn't have seasoned
> > salts and seasoning mixes in it. It's a simple and genuine food, very
> > housewifey, and it's good. Try books by Better Homes and Gardens, Good
> > Housekeeping, Betty Crocker, American Family and see what you've been
> > missing.
> >
>
> Indeed! My recipe for Swiss Steak calls for nothing more than cut portions
> of round steak dredged in seasoned flour. Brown the floured beef in a tiny
> bit of oil then add beef stock or broth, minced onion and garlic, maybe a
> little thyme. Sure, add sliced fresh mushrooms if desired. Cover and
> simmer for a couple of hours on low heat on the stove top until the beef is
> tender. Thicken the gravy with a slurry of cornstarch and serve with mashed
> potatoes
>
> Jill

What part of "seasoned flour" in your recipe did you miss? The OP's
recipe calls for flour and seasonings, directly equivalent to your
"seasoned flour".

Pete C. wrote:
> jmcquown wrote:
>>
>> "Giusi" > wrote in message
>> ...
>>>
>>> "Kalmia" ha scritto nel messaggio
>>>
>>>> SWISS STEAK WITH MUSHROOMS
>>>>
>>>> Start this early in the day. Prep and cooking time = 3-4 hours.
>>>>
>>>> Mix:
>>>>
>>>> 1/2 C WHOLE WHEAT FLOUR
>>>> 1-2 tsp. GARLIC POWDER
>>>> 2T STEAK SEASONING
>>>> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
>>> . It's one of my go-to books.
>>>
>>> I think you need to go to an old fashioned cookbook that has recipes
>>> without a lot of premade stuff. Real swiss steak doesn't have seasoned
>>> salts and seasoning mixes in it. It's a simple and genuine food, very
>>> housewifey, and it's good. Try books by Better Homes and Gardens, Good
>>> Housekeeping, Betty Crocker, American Family and see what you've been
>>> missing.
>>>
>>
>> Indeed! My recipe for Swiss Steak calls for nothing more than cut
>> portions of round steak dredged in seasoned flour. Brown the floured
>> beef in a tiny bit of oil then add beef stock or broth, minced onion
>> and garlic, maybe a little thyme. Sure, add sliced fresh mushrooms if
>> desired. Cover and simmer for a couple of hours on low heat on the
>> stove top until the beef is tender. Thicken the gravy with a slurry of
>> cornstarch and serve with mashed potatoes
>>
>> Jill
>
> What part of "seasoned flour" in your recipe did you miss? The OP's
> recipe calls for flour and seasonings, directly equivalent to your
> "seasoned flour".

Not exactly. Mix flour with spices of your choice - seasoned flour.
OTOH, I have no idea what "Steak seasoning" and "Veggie seasoning"
or "Vegit" are.
This is an international newsgroup, you know ...

Cheers,

Michael Kuettner

"Pete C." > wrote in message
ster.com...
>
> jmcquown wrote:
>>
>> "Giusi" > wrote in message
>> ...
>> >
>> > "Kalmia" ha scritto nel messaggio
>> >
>> >> SWISS STEAK WITH MUSHROOMS
>> >>
>> >> Start this early in the day. Prep and cooking time = 3-4 hours.
>> >>
>> >> Mix:
>> >>
>> >> 1/2 C WHOLE WHEAT FLOUR
>> >> 1-2 tsp. GARLIC POWDER
>> >> 2T STEAK SEASONING
>> >> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
>> > . It's one of my go-to books.
>> >
>> > I think you need to go to an old fashioned cookbook that has recipes
>> > without a lot of premade stuff. Real swiss steak doesn't have seasoned
>> > salts and seasoning mixes in it. It's a simple and genuine food, very
>> > housewifey, and it's good. Try books by Better Homes and Gardens, Good
>> > Housekeeping, Betty Crocker, American Family and see what you've been
>> > missing.
>> >
>>
>> Indeed! My recipe for Swiss Steak calls for nothing more than cut
>> portions
>> of round steak dredged in seasoned flour. Brown the floured beef in a
>> tiny
>> bit of oil then add beef stock or broth, minced onion and garlic, maybe a
>> little thyme. Sure, add sliced fresh mushrooms if desired. Cover and
>> simmer for a couple of hours on low heat on the stove top until the beef
>> is
>> tender. Thicken the gravy with a slurry of cornstarch and serve with
>> mashed
>> potatoes
>>
>> Jill
>
> What part of "seasoned flour" in your recipe did you miss? The OP's
> recipe calls for flour and seasonings, directly equivalent to your
> "seasoned flour".


They are not at all equivalent. "Seasoned flour" in my [old] book simply
means seasoned with salt & pepper. What's in that packaged "steak
seasoning" and "veggie seasoning"? I have no idea what those things contain
but I'm pretty sure I couldn't grow the ingredients in my back yard.

Jill

jmcquown wrote:
>
> "Pete C." > wrote in message
> ster.com...
> >
> > jmcquown wrote:
> >>
> >> "Giusi" > wrote in message
> >> ...
> >> >
> >> > "Kalmia" ha scritto nel messaggio
> >> >
> >> >> SWISS STEAK WITH MUSHROOMS
> >> >>
> >> >> Start this early in the day. Prep and cooking time = 3-4 hours.
> >> >>
> >> >> Mix:
> >> >>
> >> >> 1/2 C WHOLE WHEAT FLOUR
> >> >> 1-2 tsp. GARLIC POWDER
> >> >> 2T STEAK SEASONING
> >> >> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
> >> > . It's one of my go-to books.
> >> >
> >> > I think you need to go to an old fashioned cookbook that has recipes
> >> > without a lot of premade stuff. Real swiss steak doesn't have seasoned
> >> > salts and seasoning mixes in it. It's a simple and genuine food, very
> >> > housewifey, and it's good. Try books by Better Homes and Gardens, Good
> >> > Housekeeping, Betty Crocker, American Family and see what you've been
> >> > missing.
> >> >
> >>
> >> Indeed! My recipe for Swiss Steak calls for nothing more than cut
> >> portions
> >> of round steak dredged in seasoned flour. Brown the floured beef in a
> >> tiny
> >> bit of oil then add beef stock or broth, minced onion and garlic, maybe a
> >> little thyme. Sure, add sliced fresh mushrooms if desired. Cover and
> >> simmer for a couple of hours on low heat on the stove top until the beef
> >> is
> >> tender. Thicken the gravy with a slurry of cornstarch and serve with
> >> mashed
> >> potatoes
> >>
> >> Jill
> >
> > What part of "seasoned flour" in your recipe did you miss? The OP's
> > recipe calls for flour and seasonings, directly equivalent to your
> > "seasoned flour".
>
> They are not at all equivalent. "Seasoned flour" in my [old] book simply
> means seasoned with salt & pepper.

That's a pretty bland book if all it has is salt and pepper.

> What's in that packaged "steak
> seasoning" and "veggie seasoning"?

"Steak seasoning" would seem to contain ingredients such as: Salt, black
pepper, red pepper, garlic, paprika, etc. depending on the brand.

"Veggie seasoning" would seem to contain ingredients such as: Onion,
Garlic, Herbs and spices, dehydrated carrot, celery, peppers, etc.
depending on the brand.

> I have no idea what those things contain
> but I'm pretty sure I couldn't grow the ingredients in my back yard.

You probably can't grow the salt in your backyard unless your backyard
includes some body of salt water, but pretty much everything else you
could.

Pete C. wrote:
> jmcquown wrote:
>> "Pete C." > wrote in message
>> ster.com...
>>> jmcquown wrote:
>>>> "Giusi" > wrote in message
>>>> ...
>>>>> "Kalmia" ha scritto nel messaggio
>>>>>
>>>>>> SWISS STEAK WITH MUSHROOMS
>>>>>>
>>>>>> Start this early in the day. Prep and cooking time = 3-4 hours.
>>>>>>
>>>>>> Mix:
>>>>>>
>>>>>> 1/2 C WHOLE WHEAT FLOUR
>>>>>> 1-2 tsp. GARLIC POWDER
>>>>>> 2T STEAK SEASONING
>>>>>> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
>>>>> . It's one of my go-to books.
>>>>>
>>>>> I think you need to go to an old fashioned cookbook that has recipes
>>>>> without a lot of premade stuff. Real swiss steak doesn't have seasoned
>>>>> salts and seasoning mixes in it. It's a simple and genuine food, very
>>>>> housewifey, and it's good. Try books by Better Homes and Gardens, Good
>>>>> Housekeeping, Betty Crocker, American Family and see what you've been
>>>>> missing.
>>>>>
>>>> Indeed! My recipe for Swiss Steak calls for nothing more than cut
>>>> portions
>>>> of round steak dredged in seasoned flour. Brown the floured beef in a
>>>> tiny
>>>> bit of oil then add beef stock or broth, minced onion and garlic, maybe a
>>>> little thyme. Sure, add sliced fresh mushrooms if desired. Cover and
>>>> simmer for a couple of hours on low heat on the stove top until the beef
>>>> is
>>>> tender. Thicken the gravy with a slurry of cornstarch and serve with
>>>> mashed
>>>> potatoes
>>>>
>>>> Jill
>>> What part of "seasoned flour" in your recipe did you miss? The OP's
>>> recipe calls for flour and seasonings, directly equivalent to your
>>> "seasoned flour".
>> They are not at all equivalent. "Seasoned flour" in my [old] book simply
>> means seasoned with salt & pepper.
>
> That's a pretty bland book if all it has is salt and pepper.
>
>> What's in that packaged "steak
>> seasoning" and "veggie seasoning"?
>
> "Steak seasoning" would seem to contain ingredients such as: Salt, black
> pepper, red pepper, garlic, paprika, etc. depending on the brand.
>
> "Veggie seasoning" would seem to contain ingredients such as: Onion,
> Garlic, Herbs and spices, dehydrated carrot, celery, peppers, etc.
> depending on the brand.
>
>> I have no idea what those things contain
>> but I'm pretty sure I couldn't grow the ingredients in my back yard.
>
> You probably can't grow the salt in your backyard unless your backyard
> includes some body of salt water, but pretty much everything else you
> could.

Pete -
Still trying to decide if you were making a funny or not :-)

But Michael & Jill make valid points. If you are posting a recipe, you
should not use brand specific references, or a custom type blend of
things unless you can also describe them so everyone can enjoy. Sort of
like your breakdown of the blends which you can get from the ingredient
list on the spice blend itself. I think that is likely where you got
your breakdown/description.

Cheers,

Bob

"Pete C." > wrote in message
ster.com...
>
> jmcquown wrote:
>>
>> "Pete C." > wrote in message
>> ster.com...
>> >
>> > jmcquown wrote:
>> >>
>> >> "Giusi" > wrote in message
>> >> ...
>> >> >
>> >> > "Kalmia" ha scritto nel messaggio
>> >> >
>> >> >> SWISS STEAK WITH MUSHROOMS
>> >> >>
>> >> >> Start this early in the day. Prep and cooking time = 3-4 hours.
>> >> >>
>> >> >> Mix:
>> >> >>
>> >> >> 1/2 C WHOLE WHEAT FLOUR
>> >> >> 1-2 tsp. GARLIC POWDER
>> >> >> 2T STEAK SEASONING
>> >> >> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
>> >> > . It's one of my go-to books.
>> >> >
>> >> > I think you need to go to an old fashioned cookbook that has recipes
>> >> > without a lot of premade stuff. Real swiss steak doesn't have
>> >> > seasoned
>> >> > salts and seasoning mixes in it. It's a simple and genuine food,
>> >> > very
>> >> > housewifey, and it's good. Try books by Better Homes and Gardens,
>> >> > Good
>> >> > Housekeeping, Betty Crocker, American Family and see what you've
>> >> > been
>> >> > missing.
>> >> >
>> >>
>> >> Indeed! My recipe for Swiss Steak calls for nothing more than cut
>> >> portions
>> >> of round steak dredged in seasoned flour. Brown the floured beef in a
>> >> tiny
>> >> bit of oil then add beef stock or broth, minced onion and garlic,
>> >> maybe a
>> >> little thyme. Sure, add sliced fresh mushrooms if desired. Cover and
>> >> simmer for a couple of hours on low heat on the stove top until the
>> >> beef
>> >> is
>> >> tender. Thicken the gravy with a slurry of cornstarch and serve with
>> >> mashed
>> >> potatoes
>> >>
>> >> Jill
>> >
>> > What part of "seasoned flour" in your recipe did you miss? The OP's
>> > recipe calls for flour and seasonings, directly equivalent to your
>> > "seasoned flour".
>>
>> They are not at all equivalent. "Seasoned flour" in my [old] book simply
>> means seasoned with salt & pepper.
>
> That's a pretty bland book if all it has is salt and pepper.
>
>> What's in that packaged "steak
>> seasoning" and "veggie seasoning"?
>
> "Steak seasoning" would seem to contain ingredients such as: Salt, black
> pepper, red pepper, garlic, paprika, etc. depending on the brand.
>
> "Veggie seasoning" would seem to contain ingredients such as: Onion,
> Garlic, Herbs and spices, dehydrated carrot, celery, peppers, etc.
> depending on the brand.
>
>> I have no idea what those things contain
>> but I'm pretty sure I couldn't grow the ingredients in my back yard.
>
> You probably can't grow the salt in your backyard unless your backyard
> includes some body of salt water, but pretty much everything else you
> could.


My backyard is pretty much next to a salt marsh, so you'd be surprised
Point is, those other packaged mixes contain some form of artificial
preservatives and lots of salt. Dehydrated... carrot, celery... Pete, I
*know* you're not purposely misunderstanding how easy it is to use real
ingredients to make the same dish. Next you'll be telling me the mushrooms
should have been dehydrated then rehydrated.

Jill

"Pete C." > wrote in message
ster.com...
>
> jmcquown wrote:
>>
>> "Pete C." > wrote in message
>> ster.com...
>> >
>> > jmcquown wrote:
>> >>
>> >> "Giusi" > wrote in message
>> >> ...
>> >> >
>> >> > "Kalmia" ha scritto nel messaggio
>> >> >
>> >> >> SWISS STEAK WITH MUSHROOMS
>> >> >>
>> >> >> Start this early in the day. Prep and cooking time = 3-4 hours.
>> >> >>
>> >> >> Mix:
>> >> >>
>> >> >> 1/2 C WHOLE WHEAT FLOUR
>> >> >> 1-2 tsp. GARLIC POWDER
>> >> >> 2T STEAK SEASONING
>> >> >> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
>> >> > . It's one of my go-to books.
>> >> >
>> >> > I think you need to go to an old fashioned cookbook that has recipes
>> >> > without a lot of premade stuff. Real swiss steak doesn't have
>> >> > seasoned
>> >> > salts and seasoning mixes in it. It's a simple and genuine food,
>> >> > very
>> >> > housewifey, and it's good. Try books by Better Homes and Gardens,
>> >> > Good
>> >> > Housekeeping, Betty Crocker, American Family and see what you've
>> >> > been
>> >> > missing.
>> >> >
>> >>
>> >> Indeed! My recipe for Swiss Steak calls for nothing more than cut
>> >> portions
>> >> of round steak dredged in seasoned flour. Brown the floured beef in a
>> >> tiny
>> >> bit of oil then add beef stock or broth, minced onion and garlic,
>> >> maybe a
>> >> little thyme. Sure, add sliced fresh mushrooms if desired. Cover and
>> >> simmer for a couple of hours on low heat on the stove top until the
>> >> beef
>> >> is
>> >> tender. Thicken the gravy with a slurry of cornstarch and serve with
>> >> mashed
>> >> potatoes
>> >>
>> >> Jill
>> >
>> > What part of "seasoned flour" in your recipe did you miss? The OP's
>> > recipe calls for flour and seasonings, directly equivalent to your
>> > "seasoned flour".
>>
>> They are not at all equivalent. "Seasoned flour" in my [old] book simply
>> means seasoned with salt & pepper.
>
> That's a pretty bland book if all it has is salt and pepper.
>
>> What's in that packaged "steak
>> seasoning" and "veggie seasoning"?
>
> "Steak seasoning" would seem to contain ingredients such as: Salt, black
> pepper, red pepper, garlic, paprika, etc. depending on the brand.
>
> "Veggie seasoning" would seem to contain ingredients such as: Onion,
> Garlic, Herbs and spices, dehydrated carrot, celery, peppers, etc.
> depending on the brand.
>
>> I have no idea what those things contain
>> but I'm pretty sure I couldn't grow the ingredients in my back yard.
>
> You probably can't grow the salt in your backyard unless your backyard
> includes some body of salt water, but pretty much everything else you
> could.

There are no rules for what seasoned flour/bread crumbs/corn meal, etc. can
contain, whatever one chooses. Typically what folks choose to add depends
on the kind of meat, whether poultry, fish, beef, pork, even liver... and on
the ethnicity of the recipe... I don't remember ever adding only s n' p.
Years ago I used to make up seasoned flour by adding one separate spice/herb
at a time but now with the array of blends Pensys offers I usually just
choose one and rarely add anything else.

jmcquown wrote:
> "Pete C." > wrote in message
> ster.com...
>>
>> jmcquown wrote:
>>>
>>> "Pete C." > wrote in message
>>> ster.com...
>>> >
>>> > jmcquown wrote:
>>> >>
>>> >> "Giusi" > wrote in message
>>> >> ...
>>> >> >
>>> >> > "Kalmia" ha scritto nel messaggio
>>> >> >
>>> >> >> SWISS STEAK WITH MUSHROOMS
>>> >> >>
>>> >> >> Start this early in the day. Prep and cooking time = 3-4 hours.
>>> >> >>
>>> >> >> Mix:
>>> >> >>
>>> >> >> 1/2 C WHOLE WHEAT FLOUR
>>> >> >> 1-2 tsp. GARLIC POWDER
>>> >> >> 2T STEAK SEASONING
>>> >> >> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
>>> >> > . It's one of my go-to books.
>>> >> >
>>> >> > I think you need to go to an old fashioned cookbook that has
>>> recipes
>>> >> > without a lot of premade stuff. Real swiss steak doesn't have
>>> >> > seasoned
>>> >> > salts and seasoning mixes in it. It's a simple and genuine
>>> food, >> > very
>>> >> > housewifey, and it's good. Try books by Better Homes and
>>> Gardens, >> > Good
>>> >> > Housekeeping, Betty Crocker, American Family and see what you've
>>> >> > been
>>> >> > missing.
>>> >> >
>>> >>
>>> >> Indeed! My recipe for Swiss Steak calls for nothing more than cut
>>> >> portions
>>> >> of round steak dredged in seasoned flour. Brown the floured beef
>>> in a
>>> >> tiny
>>> >> bit of oil then add beef stock or broth, minced onion and garlic,
>>> >> maybe a
>>> >> little thyme. Sure, add sliced fresh mushrooms if desired. Cover
>>> and
>>> >> simmer for a couple of hours on low heat on the stove top until
>>> the >> beef
>>> >> is
>>> >> tender. Thicken the gravy with a slurry of cornstarch and serve with
>>> >> mashed
>>> >> potatoes
>>> >>
>>> >> Jill
>>> >
>>> > What part of "seasoned flour" in your recipe did you miss? The OP's
>>> > recipe calls for flour and seasonings, directly equivalent to your
>>> > "seasoned flour".
>>>
>>> They are not at all equivalent. "Seasoned flour" in my [old] book
>>> simply
>>> means seasoned with salt & pepper.
>>
>> That's a pretty bland book if all it has is salt and pepper.
>>
>>> What's in that packaged "steak
>>> seasoning" and "veggie seasoning"?
>>
>> "Steak seasoning" would seem to contain ingredients such as: Salt, black
>> pepper, red pepper, garlic, paprika, etc. depending on the brand.
>>
>> "Veggie seasoning" would seem to contain ingredients such as: Onion,
>> Garlic, Herbs and spices, dehydrated carrot, celery, peppers, etc.
>> depending on the brand.
>>
>>> I have no idea what those things contain
>>> but I'm pretty sure I couldn't grow the ingredients in my back yard.
>>
>> You probably can't grow the salt in your backyard unless your backyard
>> includes some body of salt water, but pretty much everything else you
>> could.
>
>
> My backyard is pretty much next to a salt marsh, so you'd be surprised
> Point is, those other packaged mixes contain some form of artificial
> preservatives and lots of salt. Dehydrated... carrot, celery... Pete, I
> *know* you're not purposely misunderstanding how easy it is to use real
> ingredients to make the same dish. Next you'll be telling me the
> mushrooms should have been dehydrated then rehydrated.
>
> Jill

Jill -

You also point out something that bothers me at times. Why the packaged
anything other than the individual product? When I see add a package of
Lipton Onion soup mix, etc. in a recipe, I cringe a little bit. I'd much
rather see, "and add 2 Tbs of minced onion, and salt to taste".

Regards,

Bob

Bob Muncie wrote:

> You also point out something that bothers me at times. Why the
> packaged anything other than the individual product? When I see add a
> package of Lipton Onion soup mix, etc. in a recipe, I cringe a little
> bit. I'd much rather see, "and add 2 Tbs of minced onion, and salt to
> taste".

There are other flavorsin the mix, such as beef boullion, celery, etc.

If a recipe calls for the envelope stuff, I make my own onion soup or
make a copycat mix, depending. This way I know what's in it. I made
the mistake of trying to eat that envelope stuff once, never bought it
again.

nancy

Nancy Young wrote:
> Bob Muncie wrote:
>
>> You also point out something that bothers me at times. Why the
>> packaged anything other than the individual product? When I see add a
>> package of Lipton Onion soup mix, etc. in a recipe, I cringe a little
>> bit. I'd much rather see, "and add 2 Tbs of minced onion, and salt to
>> taste".
>
> There are other flavorsin the mix, such as beef boullion, celery, etc.
>
> If a recipe calls for the envelope stuff, I make my own onion soup or
> make a copycat mix, depending. This way I know what's in it. I made
> the mistake of trying to eat that envelope stuff once, never bought it
> again.
> nancy

Nancy - Thanks for reminding me I should not throw the baby out with the
bath water. You are of course right. In fact, you are more right than
you know. I rarely even use recipes (other then for baking) anymore,
except for ideas. I should as you suggest sub things with what makes
sense. I needed a kick in the pants.

Thanks!

Bob

"Bob Muncie" > wrote in message
...
> jmcquown wrote:
>> "Pete C." > wrote in message
>> ster.com...
>>>
>>> jmcquown wrote:
>>>>
>>>> "Pete C." > wrote in message
>>>> ster.com...
>>>> >
>>>> > jmcquown wrote:
>>>> >>
>>>> >> "Giusi" > wrote in message
>>>> >> ...
>>>> >> >
>>>> >> > "Kalmia" ha scritto nel messaggio
>>>> >> >
>>>> >> >> SWISS STEAK WITH MUSHROOMS
>>>> >> >>
>>>> >> >> Start this early in the day. Prep and cooking time = 3-4 hours.
>>>> >> >>
>>>> >> >> Mix:
>>>> >> >>
>>>> >> >> 1/2 C WHOLE WHEAT FLOUR
>>>> >> >> 1-2 tsp. GARLIC POWDER
>>>> >> >> 2T STEAK SEASONING
>>>> >> >> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
>>>> >> > . It's one of my go-to books.
>>>> >> >
>>>> >> > I think you need to go to an old fashioned cookbook that has
>>>> recipes
>>>> >> > without a lot of premade stuff. Real swiss steak doesn't have
>>>> >> > seasoned
>>>> >> > salts and seasoning mixes in it. It's a simple and genuine
>>>> food, >> > very
>>>> >> > housewifey, and it's good. Try books by Better Homes and
>>>> Gardens, >> > Good
>>>> >> > Housekeeping, Betty Crocker, American Family and see what you've
>>>> >> > been
>>>> >> > missing.
>>>> >> >
>>>> >>
>>>> >> Indeed! My recipe for Swiss Steak calls for nothing more than cut
>>>> >> portions
>>>> >> of round steak dredged in seasoned flour. Brown the floured beef
>>>> in a
>>>> >> tiny
>>>> >> bit of oil then add beef stock or broth, minced onion and garlic,
>>>> >> maybe a
>>>> >> little thyme. Sure, add sliced fresh mushrooms if desired. Cover
>>>> and
>>>> >> simmer for a couple of hours on low heat on the stove top until
>>>> the >> beef
>>>> >> is
>>>> >> tender. Thicken the gravy with a slurry of cornstarch and serve
>>>> >> with
>>>> >> mashed
>>>> >> potatoes
>>>> >>
>>>> >> Jill
>>>> >
>>>> > What part of "seasoned flour" in your recipe did you miss? The OP's
>>>> > recipe calls for flour and seasonings, directly equivalent to your
>>>> > "seasoned flour".
>>>>
>>>> They are not at all equivalent. "Seasoned flour" in my [old] book
>>>> simply
>>>> means seasoned with salt & pepper.
>>>
>>> That's a pretty bland book if all it has is salt and pepper.
>>>
>>>> What's in that packaged "steak
>>>> seasoning" and "veggie seasoning"?
>>>
>>> "Steak seasoning" would seem to contain ingredients such as: Salt, black
>>> pepper, red pepper, garlic, paprika, etc. depending on the brand.
>>>
>>> "Veggie seasoning" would seem to contain ingredients such as: Onion,
>>> Garlic, Herbs and spices, dehydrated carrot, celery, peppers, etc.
>>> depending on the brand.
>>>
>>>> I have no idea what those things contain
>>>> but I'm pretty sure I couldn't grow the ingredients in my back yard.
>>>
>>> You probably can't grow the salt in your backyard unless your backyard
>>> includes some body of salt water, but pretty much everything else you
>>> could.
>>
>>
>> My backyard is pretty much next to a salt marsh, so you'd be surprised
>> Point is, those other packaged mixes contain some form of artificial
>> preservatives and lots of salt. Dehydrated... carrot, celery... Pete, I
>> *know* you're not purposely misunderstanding how easy it is to use real
>> ingredients to make the same dish. Next you'll be telling me the
>> mushrooms should have been dehydrated then rehydrated.
>>
>> Jill
>
> Jill -
>
> You also point out something that bothers me at times. Why the packaged
> anything other than the individual product? When I see add a package of
> Lipton Onion soup mix, etc. in a recipe, I cringe a little bit. I'd much
> rather see, "and add 2 Tbs of minced onion, and salt to taste".
>
>
That won't work very well, soup mix contains *toasted onions* and beef
bouillion.... if you use toasted dehy onions then you can contral the salt.

jmcquown wrote:
>
> "Pete C." > wrote in message
> ster.com...
> >
> > jmcquown wrote:
> >>
> >> "Pete C." > wrote in message
> >> ster.com...
> >> >
> >> > jmcquown wrote:
> >> >>
> >> >> "Giusi" > wrote in message
> >> >> ...
> >> >> >
> >> >> > "Kalmia" ha scritto nel messaggio
> >> >> >
> >> >> >> SWISS STEAK WITH MUSHROOMS
> >> >> >>
> >> >> >> Start this early in the day. Prep and cooking time = 3-4 hours.
> >> >> >>
> >> >> >> Mix:
> >> >> >>
> >> >> >> 1/2 C WHOLE WHEAT FLOUR
> >> >> >> 1-2 tsp. GARLIC POWDER
> >> >> >> 2T STEAK SEASONING
> >> >> >> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
> >> >> > . It's one of my go-to books.
> >> >> >
> >> >> > I think you need to go to an old fashioned cookbook that has recipes
> >> >> > without a lot of premade stuff. Real swiss steak doesn't have
> >> >> > seasoned
> >> >> > salts and seasoning mixes in it. It's a simple and genuine food,
> >> >> > very
> >> >> > housewifey, and it's good. Try books by Better Homes and Gardens,
> >> >> > Good
> >> >> > Housekeeping, Betty Crocker, American Family and see what you've
> >> >> > been
> >> >> > missing.
> >> >> >
> >> >>
> >> >> Indeed! My recipe for Swiss Steak calls for nothing more than cut
> >> >> portions
> >> >> of round steak dredged in seasoned flour. Brown the floured beef in a
> >> >> tiny
> >> >> bit of oil then add beef stock or broth, minced onion and garlic,
> >> >> maybe a
> >> >> little thyme. Sure, add sliced fresh mushrooms if desired. Cover and
> >> >> simmer for a couple of hours on low heat on the stove top until the
> >> >> beef
> >> >> is
> >> >> tender. Thicken the gravy with a slurry of cornstarch and serve with
> >> >> mashed
> >> >> potatoes
> >> >>
> >> >> Jill
> >> >
> >> > What part of "seasoned flour" in your recipe did you miss? The OP's
> >> > recipe calls for flour and seasonings, directly equivalent to your
> >> > "seasoned flour".
> >>
> >> They are not at all equivalent. "Seasoned flour" in my [old] book simply
> >> means seasoned with salt & pepper.
> >
> > That's a pretty bland book if all it has is salt and pepper.
> >
> >> What's in that packaged "steak
> >> seasoning" and "veggie seasoning"?
> >
> > "Steak seasoning" would seem to contain ingredients such as: Salt, black
> > pepper, red pepper, garlic, paprika, etc. depending on the brand.
> >
> > "Veggie seasoning" would seem to contain ingredients such as: Onion,
> > Garlic, Herbs and spices, dehydrated carrot, celery, peppers, etc.
> > depending on the brand.
> >
> >> I have no idea what those things contain
> >> but I'm pretty sure I couldn't grow the ingredients in my back yard.
> >
> > You probably can't grow the salt in your backyard unless your backyard
> > includes some body of salt water, but pretty much everything else you
> > could.
>
> My backyard is pretty much next to a salt marsh, so you'd be surprised
> Point is, those other packaged mixes contain some form of artificial
> preservatives and lots of salt.

Some brands do, and some don't. That Vegit appears to contain no salt or
preservatives and I'm sure other brands out there are preservative free
as well.

> Dehydrated... carrot, celery... Pete, I
> *know* you're not purposely misunderstanding how easy it is to use real
> ingredients to make the same dish. Next you'll be telling me the mushrooms
> should have been dehydrated then rehydrated.

My point was that there was nothing really wrong with the OP's recipe.
It's not quite what I'm used to for Swiss steak, but I didn't see
anything particularly bad about it.

brooklyn1 wrote:
>
> "Pete C." > wrote in message
> ster.com...
> >
> > jmcquown wrote:
> >>
> >> "Pete C." > wrote in message
> >> ster.com...
> >> >
> >> > jmcquown wrote:
> >> >>
> >> >> "Giusi" > wrote in message
> >> >> ...
> >> >> >
> >> >> > "Kalmia" ha scritto nel messaggio
> >> >> >
> >> >> >> SWISS STEAK WITH MUSHROOMS
> >> >> >>
> >> >> >> Start this early in the day. Prep and cooking time = 3-4 hours.
> >> >> >>
> >> >> >> Mix:
> >> >> >>
> >> >> >> 1/2 C WHOLE WHEAT FLOUR
> >> >> >> 1-2 tsp. GARLIC POWDER
> >> >> >> 2T STEAK SEASONING
> >> >> >> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
> >> >> > . It's one of my go-to books.
> >> >> >
> >> >> > I think you need to go to an old fashioned cookbook that has recipes
> >> >> > without a lot of premade stuff. Real swiss steak doesn't have
> >> >> > seasoned
> >> >> > salts and seasoning mixes in it. It's a simple and genuine food,
> >> >> > very
> >> >> > housewifey, and it's good. Try books by Better Homes and Gardens,
> >> >> > Good
> >> >> > Housekeeping, Betty Crocker, American Family and see what you've
> >> >> > been
> >> >> > missing.
> >> >> >
> >> >>
> >> >> Indeed! My recipe for Swiss Steak calls for nothing more than cut
> >> >> portions
> >> >> of round steak dredged in seasoned flour. Brown the floured beef in a
> >> >> tiny
> >> >> bit of oil then add beef stock or broth, minced onion and garlic,
> >> >> maybe a
> >> >> little thyme. Sure, add sliced fresh mushrooms if desired. Cover and
> >> >> simmer for a couple of hours on low heat on the stove top until the
> >> >> beef
> >> >> is
> >> >> tender. Thicken the gravy with a slurry of cornstarch and serve with
> >> >> mashed
> >> >> potatoes
> >> >>
> >> >> Jill
> >> >
> >> > What part of "seasoned flour" in your recipe did you miss? The OP's
> >> > recipe calls for flour and seasonings, directly equivalent to your
> >> > "seasoned flour".
> >>
> >> They are not at all equivalent. "Seasoned flour" in my [old] book simply
> >> means seasoned with salt & pepper.
> >
> > That's a pretty bland book if all it has is salt and pepper.
> >
> >> What's in that packaged "steak
> >> seasoning" and "veggie seasoning"?
> >
> > "Steak seasoning" would seem to contain ingredients such as: Salt, black
> > pepper, red pepper, garlic, paprika, etc. depending on the brand.
> >
> > "Veggie seasoning" would seem to contain ingredients such as: Onion,
> > Garlic, Herbs and spices, dehydrated carrot, celery, peppers, etc.
> > depending on the brand.
> >
> >> I have no idea what those things contain
> >> but I'm pretty sure I couldn't grow the ingredients in my back yard.
> >
> > You probably can't grow the salt in your backyard unless your backyard
> > includes some body of salt water, but pretty much everything else you
> > could.
>
> There are no rules for what seasoned flour/bread crumbs/corn meal, etc. can
> contain, whatever one chooses. Typically what folks choose to add depends
> on the kind of meat, whether poultry, fish, beef, pork, even liver... and on
> the ethnicity of the recipe... I don't remember ever adding only s n' p.
> Years ago I used to make up seasoned flour by adding one separate spice/herb
> at a time but now with the array of blends Pensys offers I usually just
> choose one and rarely add anything else.

Right. I didn't see anything particularly bad about the OP's recipe,
it's not what I'm used to for Swiss steak, but I didn't see anything
terrible in it. I note that the typical "steak seasoning" and "beef
broth" contain a good amount of salt, however there is no salt added
anywhere else in the recipe, and served in typical fashion with mashed
potatoes, the salt level would be expected to balance out.

Bob Muncie wrote:
> Nancy Young wrote:

>> If a recipe calls for the envelope stuff, I make my own onion soup or
>> make a copycat mix, depending. This way I know what's in it. I made
>> the mistake of trying to eat that envelope stuff once, never bought
>> it again.

> Nancy - Thanks for reminding me I should not throw the baby out with
> the bath water. You are of course right. In fact, you are more right
> than you know. I rarely even use recipes (other then for baking)
> anymore, except for ideas. I should as you suggest sub things with
> what makes sense. I needed a kick in the pants.

If I didn't have a favorite recipe for pot roast that called for the
envelope, I might not have had the aha moment myself. It didn't
bother me that people turned up their nose at the envelope. But
when I tried it as soup, I got it - I didn't need to use that stuff, I
could work around it.

nancy

On Sat, 20 Jun 2009 14:02:10 -0400, Bob Muncie wrote:

> Pete C. wrote:
>> jmcquown wrote:
>>> "Pete C." > wrote in message
>>> ster.com...
>>>> jmcquown wrote:
>>>>> "Giusi" > wrote in message
>>>>> ...
>>>>>> "Kalmia" ha scritto nel messaggio
>>>>>>
>>>>>>> SWISS STEAK WITH MUSHROOMS
>>>>>>>
>>>>>>> Start this early in the day. Prep and cooking time = 3-4 hours.
>>>>>>>
>>>>>>> Mix:
>>>>>>>
>>>>>>> 1/2 C WHOLE WHEAT FLOUR
>>>>>>> 1-2 tsp. GARLIC POWDER
>>>>>>> 2T STEAK SEASONING
>>>>>>> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
>>>>>> . It's one of my go-to books.
>>>>>>
>>>>>> I think you need to go to an old fashioned cookbook that has recipes
>>>>>> without a lot of premade stuff. Real swiss steak doesn't have seasoned
>>>>>> salts and seasoning mixes in it. It's a simple and genuine food, very
>>>>>> housewifey, and it's good. Try books by Better Homes and Gardens, Good
>>>>>> Housekeeping, Betty Crocker, American Family and see what you've been
>>>>>> missing.
>>>>>>
>>>>> Indeed! My recipe for Swiss Steak calls for nothing more than cut
>>>>> portions
>>>>> of round steak dredged in seasoned flour. Brown the floured beef in a
>>>>> tiny
>>>>> bit of oil then add beef stock or broth, minced onion and garlic, maybe a
>>>>> little thyme. Sure, add sliced fresh mushrooms if desired. Cover and
>>>>> simmer for a couple of hours on low heat on the stove top until the beef
>>>>> is
>>>>> tender. Thicken the gravy with a slurry of cornstarch and serve with
>>>>> mashed
>>>>> potatoes
>>>>>
>>>>> Jill
>>>> What part of "seasoned flour" in your recipe did you miss? The OP's
>>>> recipe calls for flour and seasonings, directly equivalent to your
>>>> "seasoned flour".
>>> They are not at all equivalent. "Seasoned flour" in my [old] book simply
>>> means seasoned with salt & pepper.
>>
>> That's a pretty bland book if all it has is salt and pepper.
>>
>>> What's in that packaged "steak
>>> seasoning" and "veggie seasoning"?
>>
>> "Steak seasoning" would seem to contain ingredients such as: Salt, black
>> pepper, red pepper, garlic, paprika, etc. depending on the brand.
>>
>> "Veggie seasoning" would seem to contain ingredients such as: Onion,
>> Garlic, Herbs and spices, dehydrated carrot, celery, peppers, etc.
>> depending on the brand.
>>
>>> I have no idea what those things contain
>>> but I'm pretty sure I couldn't grow the ingredients in my back yard.
>>
>> You probably can't grow the salt in your backyard unless your backyard
>> includes some body of salt water, but pretty much everything else you
>> could.
>
> Pete -
> Still trying to decide if you were making a funny or not :-)
>
> But Michael & Jill make valid points. If you are posting a recipe, you
> should not use brand specific references, or a custom type blend of
> things unless you can also describe them so everyone can enjoy. Sort of
> like your breakdown of the blends which you can get from the ingredient
> list on the spice blend itself. I think that is likely where you got
> your breakdown/description.
>
> Cheers,
>
> Bob

i don't think i would ask people to go that extra mile. most are familiar
with these types of spice blends, and if brand names are used, google can
usually unearth specific ingredients.

your pal,
blake

On Sat, 20 Jun 2009 14:14:34 -0400, jmcquown wrote:

> "Pete C." > wrote in message
> ster.com...
>>
>> jmcquown wrote:
>>>
>>> "Pete C." > wrote in message
>>> ster.com...
>>> >
>>> > jmcquown wrote:
>>> >>
>>> >> "Giusi" > wrote in message
>>> >> ...
>>> >> >
>>> >> > "Kalmia" ha scritto nel messaggio
>>> >> >
>>> >> >> SWISS STEAK WITH MUSHROOMS
>>> >> >>
>>> >> >> Start this early in the day. Prep and cooking time = 3-4 hours.
>>> >> >>
>>> >> >> Mix:
>>> >> >>
>>> >> >> 1/2 C WHOLE WHEAT FLOUR
>>> >> >> 1-2 tsp. GARLIC POWDER
>>> >> >> 2T STEAK SEASONING
>>> >> >> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
>>> >> > . It's one of my go-to books.
>>> >> >
>>> >> > I think you need to go to an old fashioned cookbook that has recipes
>>> >> > without a lot of premade stuff. Real swiss steak doesn't have
>>> >> > seasoned
>>> >> > salts and seasoning mixes in it. It's a simple and genuine food,
>>> >> > very
>>> >> > housewifey, and it's good. Try books by Better Homes and Gardens,
>>> >> > Good
>>> >> > Housekeeping, Betty Crocker, American Family and see what you've
>>> >> > been
>>> >> > missing.
>>> >> >
>>> >>
>>> >> Indeed! My recipe for Swiss Steak calls for nothing more than cut
>>> >> portions
>>> >> of round steak dredged in seasoned flour. Brown the floured beef in a
>>> >> tiny
>>> >> bit of oil then add beef stock or broth, minced onion and garlic,
>>> >> maybe a
>>> >> little thyme. Sure, add sliced fresh mushrooms if desired. Cover and
>>> >> simmer for a couple of hours on low heat on the stove top until the
>>> >> beef
>>> >> is
>>> >> tender. Thicken the gravy with a slurry of cornstarch and serve with
>>> >> mashed
>>> >> potatoes
>>> >>
>>> >> Jill
>>> >
>>> > What part of "seasoned flour" in your recipe did you miss? The OP's
>>> > recipe calls for flour and seasonings, directly equivalent to your
>>> > "seasoned flour".
>>>
>>> They are not at all equivalent. "Seasoned flour" in my [old] book simply
>>> means seasoned with salt & pepper.
>>
>> That's a pretty bland book if all it has is salt and pepper.
>>
>>> What's in that packaged "steak
>>> seasoning" and "veggie seasoning"?
>>
>> "Steak seasoning" would seem to contain ingredients such as: Salt, black
>> pepper, red pepper, garlic, paprika, etc. depending on the brand.
>>
>> "Veggie seasoning" would seem to contain ingredients such as: Onion,
>> Garlic, Herbs and spices, dehydrated carrot, celery, peppers, etc.
>> depending on the brand.
>>
>>> I have no idea what those things contain
>>> but I'm pretty sure I couldn't grow the ingredients in my back yard.
>>
>> You probably can't grow the salt in your backyard unless your backyard
>> includes some body of salt water, but pretty much everything else you
>> could.
>
> My backyard is pretty much next to a salt marsh, so you'd be surprised
> Point is, those other packaged mixes contain some form of artificial
> preservatives and lots of salt. Dehydrated... carrot, celery... Pete, I
> *know* you're not purposely misunderstanding how easy it is to use real
> ingredients to make the same dish. Next you'll be telling me the mushrooms
> should have been dehydrated then rehydrated.
>
> Jill

so if he'd said 'lots of salt, dehydrated carrot, celery' etc. instead of
of 'steak seasoning,' would you have felt better about the recipe?

your pal,
blake

On Sat, 20 Jun 2009 15:32:45 -0400, Bob Muncie wrote:

> jmcquown wrote:
>> "Pete C." > wrote in message
>> ster.com...
>>>
>>> jmcquown wrote:
>>>>
>>>> "Pete C." > wrote in message
>>>> ster.com...
>>>> >
>>>> > jmcquown wrote:

>>>> >> Indeed! My recipe for Swiss Steak calls for nothing more than cut
>>>> >> portions
>>>> >> of round steak dredged in seasoned flour. Brown the floured beef
>>>> in a
>>>> >> tiny
>>>> >> bit of oil then add beef stock or broth, minced onion and garlic,
>>>> >> maybe a
>>>> >> little thyme. Sure, add sliced fresh mushrooms if desired. Cover
>>>> and
>>>> >> simmer for a couple of hours on low heat on the stove top until
>>>> the >> beef
>>>> >> is
>>>> >> tender. Thicken the gravy with a slurry of cornstarch and serve with
>>>> >> mashed
>>>> >> potatoes
>>>> >>
>>>> >> Jill
>>>> >
>>>> > What part of "seasoned flour" in your recipe did you miss? The OP's
>>>> > recipe calls for flour and seasonings, directly equivalent to your
>>>> > "seasoned flour".
>>>>
>>>> They are not at all equivalent. "Seasoned flour" in my [old] book
>>>> simply
>>>> means seasoned with salt & pepper.
>>>
>>> That's a pretty bland book if all it has is salt and pepper.
>>>
>>>> What's in that packaged "steak
>>>> seasoning" and "veggie seasoning"?
>>>
>>> "Steak seasoning" would seem to contain ingredients such as: Salt, black
>>> pepper, red pepper, garlic, paprika, etc. depending on the brand.
>>>
>>> "Veggie seasoning" would seem to contain ingredients such as: Onion,
>>> Garlic, Herbs and spices, dehydrated carrot, celery, peppers, etc.
>>> depending on the brand.
>>>
>>>> I have no idea what those things contain
>>>> but I'm pretty sure I couldn't grow the ingredients in my back yard.
>>>
>>> You probably can't grow the salt in your backyard unless your backyard
>>> includes some body of salt water, but pretty much everything else you
>>> could.
>>
>> My backyard is pretty much next to a salt marsh, so you'd be surprised
>> Point is, those other packaged mixes contain some form of artificial
>> preservatives and lots of salt. Dehydrated... carrot, celery... Pete, I
>> *know* you're not purposely misunderstanding how easy it is to use real
>> ingredients to make the same dish. Next you'll be telling me the
>> mushrooms should have been dehydrated then rehydrated.
>>
>> Jill
>
> Jill -
>
> You also point out something that bothers me at times. Why the packaged
> anything other than the individual product? When I see add a package of
> Lipton Onion soup mix, etc. in a recipe, I cringe a little bit. I'd much
> rather see, "and add 2 Tbs of minced onion, and salt to taste".
>
> Regards,
>
> Bob

why? if people use lipton soup in their recipe, that's what they should
say. how could they vouch for the results if they listed the ingredients
in what they actually used in the recipe instead, guessing at the
propartions, etc.?

if you want to do such a translation, no one's stopping you. sheesh.

your pal,
blake

blake murphy wrote:
> On Sat, 20 Jun 2009 14:02:10 -0400, Bob Muncie wrote:
>
>> Pete C. wrote:
>>> jmcquown wrote:
>>>> "Pete C." > wrote in message
>>>> ster.com...
>>>>> jmcquown wrote:
>>>>>> "Giusi" > wrote in message
>>>>>> ...
>>>>>>> "Kalmia" ha scritto nel messaggio
>>>>>>>
>>>>>>>> SWISS STEAK WITH MUSHROOMS
>>>>>>>>
>>>>>>>> Start this early in the day. Prep and cooking time = 3-4 hours.
>>>>>>>>
>>>>>>>> Mix:
>>>>>>>>
>>>>>>>> 1/2 C WHOLE WHEAT FLOUR
>>>>>>>> 1-2 tsp. GARLIC POWDER
>>>>>>>> 2T STEAK SEASONING
>>>>>>>> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
>>>>>>> . It's one of my go-to books.
>>>>>>>
>>>>>>> I think you need to go to an old fashioned cookbook that has
>>>>>>> recipes without a lot of premade stuff. Real swiss steak doesn't
>>>>>>> have seasoned salts and seasoning mixes in it. It's a simple and
>>>>>>> genuine food, very housewifey, and it's good. Try books by Better
>>>>>>> Homes and Gardens, Good Housekeeping, Betty Crocker, American
>>>>>>> Family and see what you've been missing.
>>>>>>>
>>>>>> Indeed! My recipe for Swiss Steak calls for nothing more than cut
>>>>>> portions
>>>>>> of round steak dredged in seasoned flour. Brown the floured beef
>>>>>> in a tiny
>>>>>> bit of oil then add beef stock or broth, minced onion and garlic,
>>>>>> maybe a little thyme. Sure, add sliced fresh mushrooms if desired.
>>>>>> Cover and simmer for a couple of hours on low heat on the stove top
>>>>>> until the beef is
>>>>>> tender. Thicken the gravy with a slurry of cornstarch and serve
>>>>>> with mashed
>>>>>> potatoes
>>>>>>
>>>>>> Jill
>>>>> What part of "seasoned flour" in your recipe did you miss? The OP's
>>>>> recipe calls for flour and seasonings, directly equivalent to your
>>>>> "seasoned flour".
>>>> They are not at all equivalent. "Seasoned flour" in my [old] book
>>>> simply means seasoned with salt & pepper.
>>>
>>> That's a pretty bland book if all it has is salt and pepper.
>>>
>>>> What's in that packaged "steak
>>>> seasoning" and "veggie seasoning"?
>>>
>>> "Steak seasoning" would seem to contain ingredients such as: Salt,
>>> black pepper, red pepper, garlic, paprika, etc. depending on the brand.
>>>
>>> "Veggie seasoning" would seem to contain ingredients such as: Onion,
>>> Garlic, Herbs and spices, dehydrated carrot, celery, peppers, etc.
>>> depending on the brand.
>>>
>>>> I have no idea what those things contain
>>>> but I'm pretty sure I couldn't grow the ingredients in my back yard.
>>>
>>> You probably can't grow the salt in your backyard unless your backyard
>>> includes some body of salt water, but pretty much everything else you
>>> could.
>>
>> Pete -
>> Still trying to decide if you were making a funny or not :-)
>>
>> But Michael & Jill make valid points. If you are posting a recipe, you
>> should not use brand specific references, or a custom type blend of
>> things unless you can also describe them so everyone can enjoy. Sort of
>> like your breakdown of the blends which you can get from the ingredient
>> list on the spice blend itself. I think that is likely where you got
>> your breakdown/description.
>>
>
> i don't think i would ask people to go that extra mile. most are
> familiar with these types of spice blends, and if brand names are used,
> google can usually unearth specific ingredients.
>
Nope. Most USAns might be. The rest of the world isn't.
What you sell as "Italian herb-mix" an Italian wouldn't recognize, eg.

If a recipe for a mix has only one natural ingredient (flour) in
it, but 2 spice mixes and "garlic powder", I'm really not motivated
to look any further. A visit to McDonalds would take less time
and couldn't be worse (and I hate McD).

Cheers,

Michael Kuettner

Michael Kuettner > wrote in message
...
[snip]
> Nope. Most USAns might be. The rest of the world isn't.
> What you sell as "Italian herb-mix" an Italian wouldn't
> recognize, eg.

I'll have to let the Fins, Scots, Irish, English, Swedes, Italians, French,
and Germans know their culinary educations are lacking with regard to
American spices and the mixes produced thus. They need to get with the
program.

Oh. Wait. They already understood spice blends because they _are_ available
internationally -- specifically in the EU... Maybe not from McCormicks or
Spice Islands but there are blends available from local sources that don't
require seperate ingredients from the end user.

The Ranger

The Ranger wrote:
> Michael Kuettner > wrote in message
> ...
> [snip]
>> Nope. Most USAns might be. The rest of the world isn't.
>> What you sell as "Italian herb-mix" an Italian wouldn't
>> recognize, eg.
>
> I'll have to let the Fins, Scots, Irish, English, Swedes, Italians, French,
> and Germans know their culinary educations are lacking with regard to
> American spices and the mixes produced thus. They need to get with the
> program.
>
> Oh. Wait. They already understood spice blends because they _are_ available
> internationally -- specifically in the EU... Maybe not from McCormicks or
> Spice Islands but there are blends available from local sources that don't
> require seperate ingredients from the end user.
>
> The Ranger
>
>

But that wasn't the point I was making... sure, they may have salt
substitutes, spice blends based on cultural wants, and even McDonalds.
But unless you state what is in it, the recipe is lacking.

Bob

blake murphy wrote:
> On Sat, 20 Jun 2009 15:32:45 -0400, Bob Muncie wrote:
>
>> jmcquown wrote:
>>> "Pete C." > wrote in message
>>> ster.com...
>>>> jmcquown wrote:
>>>>> "Pete C." > wrote in message
>>>>> ster.com...
>>>>>> jmcquown wrote:
>
>>>>>>> Indeed! My recipe for Swiss Steak calls for nothing more than cut
>>>>>>> portions
>>>>>>> of round steak dredged in seasoned flour. Brown the floured beef
>>>>> in a
>>>>>>> tiny
>>>>>>> bit of oil then add beef stock or broth, minced onion and garlic,
>>>>>>> maybe a
>>>>>>> little thyme. Sure, add sliced fresh mushrooms if desired. Cover
>>>>> and
>>>>>>> simmer for a couple of hours on low heat on the stove top until
>>>>> the >> beef
>>>>>>> is
>>>>>>> tender. Thicken the gravy with a slurry of cornstarch and serve with
>>>>>>> mashed
>>>>>>> potatoes
>>>>>>>
>>>>>>> Jill
>>>>>> What part of "seasoned flour" in your recipe did you miss? The OP's
>>>>>> recipe calls for flour and seasonings, directly equivalent to your
>>>>>> "seasoned flour".
>>>>> They are not at all equivalent. "Seasoned flour" in my [old] book
>>>>> simply
>>>>> means seasoned with salt & pepper.
>>>> That's a pretty bland book if all it has is salt and pepper.
>>>>
>>>>> What's in that packaged "steak
>>>>> seasoning" and "veggie seasoning"?
>>>> "Steak seasoning" would seem to contain ingredients such as: Salt, black
>>>> pepper, red pepper, garlic, paprika, etc. depending on the brand.
>>>>
>>>> "Veggie seasoning" would seem to contain ingredients such as: Onion,
>>>> Garlic, Herbs and spices, dehydrated carrot, celery, peppers, etc.
>>>> depending on the brand.
>>>>
>>>>> I have no idea what those things contain
>>>>> but I'm pretty sure I couldn't grow the ingredients in my back yard.
>>>> You probably can't grow the salt in your backyard unless your backyard
>>>> includes some body of salt water, but pretty much everything else you
>>>> could.
>>> My backyard is pretty much next to a salt marsh, so you'd be surprised
>>> Point is, those other packaged mixes contain some form of artificial
>>> preservatives and lots of salt. Dehydrated... carrot, celery... Pete, I
>>> *know* you're not purposely misunderstanding how easy it is to use real
>>> ingredients to make the same dish. Next you'll be telling me the
>>> mushrooms should have been dehydrated then rehydrated.
>>>
>>> Jill
>> Jill -
>>
>> You also point out something that bothers me at times. Why the packaged
>> anything other than the individual product? When I see add a package of
>> Lipton Onion soup mix, etc. in a recipe, I cringe a little bit. I'd much
>> rather see, "and add 2 Tbs of minced onion, and salt to taste".
>>
>> Regards,
>>
>> Bob
>
> why? if people use lipton soup in their recipe, that's what they should
> say. how could they vouch for the results if they listed the ingredients
> in what they actually used in the recipe instead, guessing at the
> propartions, etc.?
>
> if you want to do such a translation, no one's stopping you. sheesh.
>
> your pal,
> blake

Wrong Blake... the listing of ingredients (at least in the US) are
directly proportional to what is in the product, so if the first word on
the list is water, I tend to just put it back on the shelf.

Bob

blake murphy wrote:
> On Sat, 20 Jun 2009 14:14:34 -0400, jmcquown wrote:
>
>> "Pete C." > wrote in message
>> ster.com...
>>> jmcquown wrote:
>>>> "Pete C." > wrote in message
>>>> ster.com...
>>>>> jmcquown wrote:
>>>>>> "Giusi" > wrote in message
>>>>>> ...
>>>>>>> "Kalmia" ha scritto nel messaggio
>>>>>>>
>>>>>>>> SWISS STEAK WITH MUSHROOMS
>>>>>>>>
>>>>>>>> Start this early in the day. Prep and cooking time = 3-4 hours.
>>>>>>>>
>>>>>>>> Mix:
>>>>>>>>
>>>>>>>> 1/2 C WHOLE WHEAT FLOUR
>>>>>>>> 1-2 tsp. GARLIC POWDER
>>>>>>>> 2T STEAK SEASONING
>>>>>>>> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)
>>>>>>> . It's one of my go-to books.
>>>>>>>
>>>>>>> I think you need to go to an old fashioned cookbook that has recipes
>>>>>>> without a lot of premade stuff. Real swiss steak doesn't have
>>>>>>> seasoned
>>>>>>> salts and seasoning mixes in it. It's a simple and genuine food,
>>>>>>> very
>>>>>>> housewifey, and it's good. Try books by Better Homes and Gardens,
>>>>>>> Good
>>>>>>> Housekeeping, Betty Crocker, American Family and see what you've
>>>>>>> been
>>>>>>> missing.
>>>>>>>
>>>>>> Indeed! My recipe for Swiss Steak calls for nothing more than cut
>>>>>> portions
>>>>>> of round steak dredged in seasoned flour. Brown the floured beef in a
>>>>>> tiny
>>>>>> bit of oil then add beef stock or broth, minced onion and garlic,
>>>>>> maybe a
>>>>>> little thyme. Sure, add sliced fresh mushrooms if desired. Cover and
>>>>>> simmer for a couple of hours on low heat on the stove top until the
>>>>>> beef
>>>>>> is
>>>>>> tender. Thicken the gravy with a slurry of cornstarch and serve with
>>>>>> mashed
>>>>>> potatoes
>>>>>>
>>>>>> Jill
>>>>> What part of "seasoned flour" in your recipe did you miss? The OP's
>>>>> recipe calls for flour and seasonings, directly equivalent to your
>>>>> "seasoned flour".
>>>> They are not at all equivalent. "Seasoned flour" in my [old] book simply
>>>> means seasoned with salt & pepper.
>>> That's a pretty bland book if all it has is salt and pepper.
>>>
>>>> What's in that packaged "steak
>>>> seasoning" and "veggie seasoning"?
>>> "Steak seasoning" would seem to contain ingredients such as: Salt, black
>>> pepper, red pepper, garlic, paprika, etc. depending on the brand.
>>>
>>> "Veggie seasoning" would seem to contain ingredients such as: Onion,
>>> Garlic, Herbs and spices, dehydrated carrot, celery, peppers, etc.
>>> depending on the brand.
>>>
>>>> I have no idea what those things contain
>>>> but I'm pretty sure I couldn't grow the ingredients in my back yard.
>>> You probably can't grow the salt in your backyard unless your backyard
>>> includes some body of salt water, but pretty much everything else you
>>> could.
>> My backyard is pretty much next to a salt marsh, so you'd be surprised
>> Point is, those other packaged mixes contain some form of artificial
>> preservatives and lots of salt. Dehydrated... carrot, celery... Pete, I
>> *know* you're not purposely misunderstanding how easy it is to use real
>> ingredients to make the same dish. Next you'll be telling me the mushrooms
>> should have been dehydrated then rehydrated.
>>
>> Jill
>
> so if he'd said 'lots of salt, dehydrated carrot, celery' etc. instead of
> of 'steak seasoning,' would you have felt better about the recipe?
>
> your pal,
> blake

How about listing them in the same order that's on the package... and yes.

Bob

Bob Muncie > wrote in message
...
> The Ranger wrote:
>> Michael Kuettner > wrote in message
>> ...
>> [snip]
>>> Nope. Most USAns might be. The rest of the world isn't.
>>> What you sell as "Italian herb-mix" an Italian wouldn't
>>> recognize, eg.
>>>
>> I'll have to let the Fins, Scots, Irish, English, Swedes,
>> Italians, French, and Germans know their culinary
>> educations are lacking with regard to American spices
>> and the mixes produced thus. They need to get with the program.
>>
>> Oh. Wait. They already understood spice blends because
>> they _are_ available internationally -- specifically in the EU...
>> Maybe not from McCormicks or Spice Islands but there
>> are blends available from local sources that don't require
>> seperate ingredients from the end user.
>>
> But that wasn't the point I was making... sure, they may have salt
> substitutes, spice blends based on cultural wants, and even McDonalds. But
> unless you state what is in it, the recipe is lacking.

Labeling practices abound throughout the world. Given the Japanese products
I buy from a grocer local to me, their labels list ingredients within each
product. Sometimes it's a hoot to read the translation but mostly it's as
dry as American labeling practices. I'm sure, the litigous-fearing EU
manufacturers are no-less diligent in their labeling practices but I'll ask
my European friends just to make sure.

The Ranger

"Bob Muncie" > wrote in message
...
> blake murphy wrote:
>> On Sat, 20 Jun 2009 15:32:45 -0400, Bob Muncie wrote:
>>
>>> jmcquown wrote:
>>>> "Pete C." > wrote in message
>>>> ster.com...
>>>>> jmcquown wrote:
>>>>>> "Pete C." > wrote in message
>>>>>> ster.com...
>>>>>>> jmcquown wrote:
>>
>>>>>>>> Indeed! My recipe for Swiss Steak calls for nothing more than cut
>>>>>>>> portions
>>>>>>>> of round steak dredged in seasoned flour. Brown the floured beef
>>>>>> in a
>>>>>>>> tiny
>>>>>>>> bit of oil then add beef stock or broth, minced onion and garlic,
>>>>>>>> maybe a
>>>>>>>> little thyme. Sure, add sliced fresh mushrooms if desired. Cover
>>>>>> and
>>>>>>>> simmer for a couple of hours on low heat on the stove top until
>>>>>> the >> beef
>>>>>>>> is
>>>>>>>> tender. Thicken the gravy with a slurry of cornstarch and serve
>>>>>>>> with
>>>>>>>> mashed
>>>>>>>> potatoes
>>>>>>>>
>>>>>>>> Jill
>>>>>>> What part of "seasoned flour" in your recipe did you miss? The OP's
>>>>>>> recipe calls for flour and seasonings, directly equivalent to your
>>>>>>> "seasoned flour".
>>>>>> They are not at all equivalent. "Seasoned flour" in my [old] book
>>>>>> simply
>>>>>> means seasoned with salt & pepper.
>>>>> That's a pretty bland book if all it has is salt and pepper.
>>>>>
>>>>>> What's in that packaged "steak
>>>>>> seasoning" and "veggie seasoning"?
>>>>> "Steak seasoning" would seem to contain ingredients such as: Salt,
>>>>> black
>>>>> pepper, red pepper, garlic, paprika, etc. depending on the brand.
>>>>>
>>>>> "Veggie seasoning" would seem to contain ingredients such as: Onion,
>>>>> Garlic, Herbs and spices, dehydrated carrot, celery, peppers, etc.
>>>>> depending on the brand.
>>>>>
>>>>>> I have no idea what those things contain
>>>>>> but I'm pretty sure I couldn't grow the ingredients in my back yard.
>>>>> You probably can't grow the salt in your backyard unless your backyard
>>>>> includes some body of salt water, but pretty much everything else you
>>>>> could.
>>>> My backyard is pretty much next to a salt marsh, so you'd be surprised
>>>> Point is, those other packaged mixes contain some form of artificial
>>>> preservatives and lots of salt. Dehydrated... carrot, celery... Pete,
>>>> I *know* you're not purposely misunderstanding how easy it is to use
>>>> real ingredients to make the same dish. Next you'll be telling me the
>>>> mushrooms should have been dehydrated then rehydrated.
>>>>
>>>> Jill
>>> Jill -
>>>
>>> You also point out something that bothers me at times. Why the packaged
>>> anything other than the individual product? When I see add a package of
>>> Lipton Onion soup mix, etc. in a recipe, I cringe a little bit. I'd much
>>> rather see, "and add 2 Tbs of minced onion, and salt to taste".
>>>
>>> Regards,
>>>
>>> Bob
>>
>> why? if people use lipton soup in their recipe, that's what they should
>> say. how could they vouch for the results if they listed the ingredients
>> in what they actually used in the recipe instead, guessing at the
>> propartions, etc.?
>>
>> if you want to do such a translation, no one's stopping you. sheesh.
>>
>> your pal,
>> blake
>
> Wrong Blake... the listing of ingredients (at least in the US) are
> directly proportional to what is in the product, so if the first word on
> the list is water, I tend to just put it back on the shelf.
>
> Bob

I get the feeling that it wouldn't have mattered if the OP had listed the
ingredients.
You and others would have nitpicked it to death, anyway.

Dave

Dave wrote:
>
> "Bob Muncie" > wrote in message
> ...
>> blake murphy wrote:
>>> On Sat, 20 Jun 2009 15:32:45 -0400, Bob Muncie wrote:
>>>
>>>> jmcquown wrote:
>>>>> "Pete C." > wrote in message
>>>>> ster.com...
>>>>>> jmcquown wrote:
>>>>>>> "Pete C." > wrote in message
>>>>>>> ster.com...
>>>>>>>> jmcquown wrote:
>>>
>>>>>>>>> Indeed! My recipe for Swiss Steak calls for nothing more than cut
>>>>>>>>> portions
>>>>>>>>> of round steak dredged in seasoned flour. Brown the floured beef
>>>>>>> in a
>>>>>>>>> tiny
>>>>>>>>> bit of oil then add beef stock or broth, minced onion and
>>>>>>>>> garlic, maybe a
>>>>>>>>> little thyme. Sure, add sliced fresh mushrooms if desired. Cover
>>>>>>> and
>>>>>>>>> simmer for a couple of hours on low heat on the stove top until
>>>>>>> the >> beef
>>>>>>>>> is
>>>>>>>>> tender. Thicken the gravy with a slurry of cornstarch and
>>>>>>>>> serve with
>>>>>>>>> mashed
>>>>>>>>> potatoes
>>>>>>>>>
>>>>>>>>> Jill
>>>>>>>> What part of "seasoned flour" in your recipe did you miss? The OP's
>>>>>>>> recipe calls for flour and seasonings, directly equivalent to your
>>>>>>>> "seasoned flour".
>>>>>>> They are not at all equivalent. "Seasoned flour" in my [old]
>>>>>>> book simply
>>>>>>> means seasoned with salt & pepper.
>>>>>> That's a pretty bland book if all it has is salt and pepper.
>>>>>>
>>>>>>> What's in that packaged "steak
>>>>>>> seasoning" and "veggie seasoning"?
>>>>>> "Steak seasoning" would seem to contain ingredients such as: Salt,
>>>>>> black
>>>>>> pepper, red pepper, garlic, paprika, etc. depending on the brand.
>>>>>>
>>>>>> "Veggie seasoning" would seem to contain ingredients such as: Onion,
>>>>>> Garlic, Herbs and spices, dehydrated carrot, celery, peppers, etc.
>>>>>> depending on the brand.
>>>>>>
>>>>>>> I have no idea what those things contain
>>>>>>> but I'm pretty sure I couldn't grow the ingredients in my back yard.
>>>>>> You probably can't grow the salt in your backyard unless your
>>>>>> backyard
>>>>>> includes some body of salt water, but pretty much everything else you
>>>>>> could.
>>>>> My backyard is pretty much next to a salt marsh, so you'd be
>>>>> surprised Point is, those other packaged mixes contain some form
>>>>> of artificial preservatives and lots of salt. Dehydrated...
>>>>> carrot, celery... Pete, I *know* you're not purposely
>>>>> misunderstanding how easy it is to use real ingredients to make the
>>>>> same dish. Next you'll be telling me the mushrooms should have
>>>>> been dehydrated then rehydrated.
>>>>>
>>>>> Jill
>>>> Jill -
>>>>
>>>> You also point out something that bothers me at times. Why the
>>>> packaged anything other than the individual product? When I see add
>>>> a package of Lipton Onion soup mix, etc. in a recipe, I cringe a
>>>> little bit. I'd much rather see, "and add 2 Tbs of minced onion, and
>>>> salt to taste".
>>>>
>>>> Regards,
>>>>
>>>> Bob
>>>
>>> why? if people use lipton soup in their recipe, that's what they should
>>> say. how could they vouch for the results if they listed the
>>> ingredients
>>> in what they actually used in the recipe instead, guessing at the
>>> propartions, etc.?
>>>
>>> if you want to do such a translation, no one's stopping you. sheesh.
>>>
>>> your pal,
>>> blake
>>
>> Wrong Blake... the listing of ingredients (at least in the US) are
>> directly proportional to what is in the product, so if the first word
>> on the list is water, I tend to just put it back on the shelf.
>>
>> Bob
>
> I get the feeling that it wouldn't have mattered if the OP had listed
> the ingredients.
> You and others would have nitpicked it to death, anyway.
>
> Dave

Sigh... No matter the point you try to make, some few will never get it.

To say "X" things exist in a recipe should normally be a requirement.
The actual amounts aren't really necessary unless you are baking
something... It's not wrong to say "and season to taste with X".

Bob

The Ranger wrote:
> Michael Kuettner > wrote in message
> ...
> [snip]
>> Nope. Most USAns might be. The rest of the world isn't.
>> What you sell as "Italian herb-mix" an Italian wouldn't
>> recognize, eg.
>
> I'll have to let the Fins, Scots, Irish, English, Swedes, Italians,
> French, and Germans know their culinary educations are lacking with
> regard to American spices and the mixes produced thus. They need to get
> with the program.
>
American spices and mixes?
<snort>
USAn garbage, you mean.

> Oh. Wait. They already understood spice blends because they _are_
> available internationally -- specifically in the EU... Maybe not from
> McCormicks or Spice Islands but there are blends available from local
> sources that don't require seperate ingredients from the end user.
>

You still don't get the point ?
Let me be a little blunter then.
The dreck USAns sell as spice-mixes wouldn't be sold as pig-slop over here.
McComics tries their debut in Switzerland; 3rd grade spices and the
mixes don't sell. People able to get real spices wouldn't look at McComics
twice.
Oh, wait, you think "gawd's own country" is leading in international
cuisine ?
Well, only as a negative example.

Now bugger off and put your "spice mixes" in your "food".

Cheers,

Michael Kuettner

On Mon, 22 Jun 2009 14:23:42 GMT, blake murphy
> wrote:

>i don't think i would ask people to go that extra mile. most are familiar
>with these types of spice blends, and if brand names are used, google can
>usually unearth specific ingredients.

>>>>>>> "Kalmia" ha scritto nel messaggio

>>>>>>>> 2T STEAK SEASONING
>>>>>>>> 1/2 tsp. VEGGIE SEASONING ( I use Vegit)

FWIW, I wasn't familiar with them and I think recreating Vegit would
be a nightmare

Ingredients: Nutritional Yeast Grown On Blackstrap Molasses, Kelp,
Hydrolyzed Vegetable Protein (NO ADDED MSG), Toasted Onion, Powdered
Dill Seed, White Pepper, Celery, Parsley Flakes, Beet Root Powder,
Mushroom Powder, Orange & Lemon Peel, Papain Enzyme, Plus A Delightful
Herbal Bouquet of the best Oregano, Sweet Basil, Marjoram, Rosemary
and Thyme.


--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" ha scritto nel messaggio
...
> On Mon, 22 Jun 2009 14:23:42 GMT, blake murphy
> > wrote:
( I use Vegit)
>
> FWIW, I wasn't familiar with them and I think recreating Vegit would> be a
> nightmare
>
> Ingredients: Nutritional Yeast Grown On Blackstrap Molasses, Kelp,>
> Hydrolyzed Vegetable Protein (NO ADDED MSG), Toasted Onion, Powdered
> Dill Seed, White Pepper, Celery, Parsley Flakes, Beet Root Powder,>
> Mushroom Powder, Orange & Lemon Peel, Papain Enzyme, Plus A Delightful>
> Herbal Bouquet of the best Oregano, Sweet Basil, Marjoram, Rosemary
> and Thyme.

That's a nightmare, all right. I think there is rarely a reason to put more
than 2 or 3 herbs in one dish. They start to just be noise. Indian cuisine
and the ilk has managed to work out magic combos of spices, but they work
differently to herbs, IMO. That collection above looks vile to me.

Michael Kuettner > whinged in message
...
[snip forgettable banality]

Mikey, Mikey, Mikey... Don't start spitting at the screen because you're
wrong. That's so already-done.

Pruscian pride aside, you stated that "the rest of the world" doesn't
recognize mixes, specifically the Italian herb mix.

Man up. You were wrong.

The Ranger

"Giusi" > wrote in message
...
>
> "sf" ha scritto nel messaggio
> ...
>> On Mon, 22 Jun 2009 14:23:42 GMT, blake murphy
>> > wrote:
> ( I use Vegit)
>>
>> FWIW, I wasn't familiar with them and I think recreating Vegit would> be
>> a nightmare
>>
>> Ingredients: Nutritional Yeast Grown On Blackstrap Molasses, Kelp,>
>> Hydrolyzed Vegetable Protein (NO ADDED MSG), Toasted Onion, Powdered
>> Dill Seed, White Pepper, Celery, Parsley Flakes, Beet Root Powder,>
>> Mushroom Powder, Orange & Lemon Peel, Papain Enzyme, Plus A Delightful>
>> Herbal Bouquet of the best Oregano, Sweet Basil, Marjoram, Rosemary
>> and Thyme.
>
> That's a nightmare, all right. I think there is rarely a reason to put
> more than 2 or 3 herbs in one dish. They start to just be noise. Indian
> cuisine and the ilk has managed to work out magic combos of spices, but
> they work differently to herbs, IMO. That collection above looks vile to
> me.
>
Why vile... the herbs and spices are no different from typical dago
seasoning blend. The rest is tenderizer and relies on natural flavor
enhancers rather than salt.

The Ranger wrote:
> Michael Kuettner > whinged in message
> ...
> [snip forgettable banality]
>
> Mikey, Mikey, Mikey... Don't start spitting at the screen because you're
> wrong. That's so already-done.
>
I don't spit on the screen.
I just stated that no Italian would recognize the USAn "Italian herb-mix"
as Italian. Read more carefully.

> Pruscian pride aside, you stated that "the rest of the world" doesn't
> recognize mixes, specifically the Italian herb mix.
>
A) It's Prussian
B) As an Austrian, I'm definitely not A)
C) The rest of the world has other spice mixes.
Usually better than the USAn stuff.

> Man up. You were wrong.
>
Not really.
Use your mixes and stay safe and sound in the belief that the
rest of the world uses them (USAn flavour), too.
We don't. But don't let that disturb your world-view, that
anyone hearing "steak-mix" immediately thinks : "Gosh !
That's McCormick ! USA !!!!"

Cheers,

Michael Kuettner

Michael Kuettner > wrote in message
...
> The Ranger wrote:
>> Michael Kuettner > whinged in message
>> ...
>> [snip forgettable banality]
>>
>> Mikey, Mikey, Mikey... Don't start spitting at the screen
>> because you're wrong. That's so already-done.
>>
> I don't spit on the screen.
> I just stated that no Italian would recognize the USAn
> "Italian herb-mix" as Italian. Read more carefully.

My Italian friend, from Rome and living here temporarily, does know what
Italian Herb is, doesn't use McCormick (only one of many spice companies),
and is still quite a cook. You're still wrong.

>> Pruscian pride aside, you stated that "the rest of
>> the world" doesn't recognize mixes, specifically
>> the Italian herb mix.
>>
> A) It's Prussian

Thank you. I don't understand how my spell checker missed it.

> B) As an Austrian, I'm definitely not A)

Okay.

> C) The rest of the world has other spice mixes.
> Usually better than the USAn stuff.

No, just other. You're being provincial -- and still wrong.

>> Man up. You were wrong.
>>
> Not really.

Yes, really.

> Use your mixes and stay safe and sound in the
> belief that the rest of the world uses them (USAn
> flavour), too.

I use what tastes good and enhances my food experiences. If that's spices
from a bulk bin or straight from a farm or jarred at a spice company then
that's what I'll use. I'm pretty sure "the rest of the world" uses similar
guidelines, with the caveat of "convenience" thrown in.

> We don't.

I thought you were Austrian, not "the world?"

> But don't let that disturb your world-view, that
> anyone hearing "steak-mix" immediately thinks : "Gosh !
> That's McCormick ! USA !!!!"

You normally have better reading skills; they're required if you're gonna
play. McCormick and Spice Islands were just two (of many within the US)
mentioned. Not as the best nor the worst - except by you.

The Ranger