Does anyone make it anymore? I remember having it as a kid, and I
might have made it in my early 20s, but haven't thought about it in a
while. It's the time of year that I like that type of comfort food! I
have a basic recipe (from JOC), so I use that for my base...

On Oct 9, 6:44*pm, merryb > wrote:
> Does anyone make it anymore? I remember having it as a kid, and I
> might have made it in my early 20s, but haven't thought about it in a
> while. It's the time of year that I like that type of comfort food! I
> have a basic recipe (from JOC), so I use that for my base...

Yeah- but I have that oven one for long periods of time only in the
cool months. Funny you bring this up - I made Shepherd Pie last
night.

"merryb" > wrote in message
...
> Does anyone make it anymore? I remember having it as a kid, and I
> might have made it in my early 20s, but haven't thought about it in a
> while. It's the time of year that I like that type of comfort food! I
> have a basic recipe (from JOC), so I use that for my base...


I eat it sometimes at my favorite diner. Oldie and a goodie.

Paul

On 10/9/2011 5:44 PM, merryb wrote:
> Does anyone make it anymore? I remember having it as a kid, and I
> might have made it in my early 20s, but haven't thought about it in a
> while. It's the time of year that I like that type of comfort food! I
> have a basic recipe (from JOC), so I use that for my base...

I make it in an electric skillet that has a lid. Don't know if it's the
JOC recipe, or even where I got my recipe. I've been making it so long,
I've forgotten where the recipe came from. I use floured round steak
pounded with the flat end of the mallet.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

merryb wrote:

>Does anyone make it anymore? I remember having it as a kid, and I
>might have made it in my early 20s, but haven't thought about it in a
>while. It's the time of year that I like that type of comfort food! I
>have a basic recipe (from JOC), so I use that for my base...

I bought a 2 1/3 pound hunk of boneless chuck today... I could do
swiss steak but I'm going to braise it in a can of Genny cream ale
with some lovely fresh dug local new potatoes, carrots, and lots of
onions.
Note the proper instructions, NO boil:
http://i56.tinypic.com/1rs0hh.jpg

On Oct 9, 4:38*pm, Janet Wilder > wrote:
> On 10/9/2011 5:44 PM, merryb wrote:
>
> > Does anyone make it anymore? I remember having it as a kid, and I
> > might have made it in my early 20s, but haven't thought about it in a
> > while. It's the time of year that I like that type of comfort food! I
> > have a basic recipe (from JOC), so I use that for my base...
>
> I make it in an electric skillet that has a lid. Don't know if it's the
> JOC recipe, or even where I got my recipe. I've been making it so long,
> I've forgotten where the recipe came from. *I use floured round steak
> pounded with the flat end of the mallet.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.

The recipe I am looking at says to pound in as much seasoned flour as
it will take!

On Oct 9, 4:39*pm, Brooklyn1 <Gravesend1> wrote:
> merryb wrote:
> >Does anyone make it anymore? I remember having it as a kid, and I
> >might have made it in my early 20s, but haven't thought about it in a
> >while. It's the time of year that I like that type of comfort food! I
> >have a basic recipe (from JOC), so I use that for my base...
>
> I bought a 2 1/3 pound hunk of boneless chuck today... I could do
> swiss steak but I'm going to braise it in a can of Genny cream ale
> with some lovely fresh dug local new potatoes, carrots, and lots of
> onions.
> Note the proper instructions, NO boil:http://i56.tinypic.com/1rs0hh.jpg

Sounds great, especially with the fresh spuds!

On 10/9/2011 6:56 PM, merryb wrote:
> On Oct 9, 4:38 pm, Janet > wrote:
>> On 10/9/2011 5:44 PM, merryb wrote:
>>
>>> Does anyone make it anymore? I remember having it as a kid, and I
>>> might have made it in my early 20s, but haven't thought about it in a
>>> while. It's the time of year that I like that type of comfort food! I
>>> have a basic recipe (from JOC), so I use that for my base...
>>
>> I make it in an electric skillet that has a lid. Don't know if it's the
>> JOC recipe, or even where I got my recipe. I've been making it so long,
>> I've forgotten where the recipe came from. I use floured round steak
>> pounded with the flat end of the mallet.
>>
>> --
>> Janet Wilder
>> Way-the-heck-south Texas
>> Spelling doesn't count. Cooking does.
>
> The recipe I am looking at says to pound in as much seasoned flour as
> it will take!

We have to watch our carbs. I braise it in red wine and stewed tomatoes
with garlic and marjoram and a little Worcestershire sauce. There is a
load of sliced onions in there, too. Salt and pepper is in the flour.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sun, 9 Oct 2011 15:44:15 -0700 (PDT), merryb >
wrote:

> Does anyone make it anymore? I remember having it as a kid, and I
> might have made it in my early 20s, but haven't thought about it in a
> while. It's the time of year that I like that type of comfort food! I
> have a basic recipe (from JOC), so I use that for my base...

Yes I do, once a year or less - when I'm in the right section staring
at the minute steak. I was thinking about making it last week as a
matter of fact. Love it with a side of mashed potato and everything
covered with gravy (I usually add sliced mushrooms to it).
--

Never commit yourself to a cheese without having first examined it.
T.S. Eliot

"merryb" > wrote in message
...
> Does anyone make it anymore? I remember having it as a kid, and I
> might have made it in my early 20s, but haven't thought about it in a
> while. It's the time of year that I like that type of comfort food! I
> have a basic recipe (from JOC), so I use that for my base...

I've got a couple of recipes for it, one done on the stove-top and another
in the oven.

Jill

"jmcquown" <> "merryb" <>> Does anyone make it anymore? I remember having it
as a kid, and I
>> might have made it in my early 20s, but haven't thought about it in a
>> while. It's the time of year that I like that type of comfort food! I
>> have a basic recipe (from JOC), so I use that for my base...
>
> I've got a couple of recipes for it, one done on the stove-top and another
> in the oven.

The last few times I've tried to do anything with what's labeled 'minute'
steak it turned out to what we'd think of as sole to a paratrooper boot. I
can remember when they were great as quick fried and used as a hamburger
patty. Sort of. Not now. Our grocer must buy some really tough old cows.
Polly

Polly wrote:

>The last few times I've tried to do
> anything with what's labeled 'minute'
> steak it turned out to what we'd think of
> as sole to a paratrooper boot. I can
> remember when they were great as
> quick fried and used as a hamburger
> patty. Sort of. Not now. Our grocer must
> buy some really tough old cows.

The last couple of times I bought the minute steaks, this is the way I
fixed them, and were fork-tender. I bought six of them, and after
coating and browning them, I put them in a 9 x 13 inch baking pan, added
some sliced fresh mushrooms too. Covered and bake for 1-1/2 hours at
350º, but could probably cook them on a low heat too, but just didn't
want to bother keeping an eye on them.

Round steak is delicious fixed like this too...the gravy is great!

Ranch House Steak
3 lbs. round steak
1/4 cup flour
2 tsp. dry mustard
2 cups water
1-1/2 tsp. salt
1/8 tsp. pepper
1/4 cup cooking oil
1 tbsp. Worcestershire sauce

Cut meat in serving size pieces, slashing edges so meat won't curl up
when cooking. Coat meat with mixture of flour, dry mustard, salt and
pepper. Save leftover flour mixture. Brown meat well in oil. Remove from
skillet. Put leftover flour mixture, water and Worcestershire sauce into
skillet with drippings, and stir until it thickens some. Put meat back
in the skillet, cover and simmer for 1-1/2 hours, or until tender,
checking to see sauce doesn't boil away, as may need to add additional
water. The sauce makes excellent gravy for over potatoes, rice, or
boiled noodles.

Judy

"Judy Haffner" > wrote in message
...

Polly wrote:

>The last few times I've tried to do
> anything with what's labeled 'minute'
> steak it turned out to what we'd think of
> as sole to a paratrooper boot. I can
> remember when they were great as
> quick fried and used as a hamburger
> patty. Sort of. Not now. Our grocer must
> buy some really tough old cows.

The last couple of times I bought the minute steaks, this is the way I
fixed them, and were fork-tender. I bought six of them, and after
coating and browning them, I put them in a 9 x 13 inch baking pan, added
some sliced fresh mushrooms too. Covered and bake for 1-1/2 hours at
350º, but could probably cook them on a low heat too, but just didn't
want to bother keeping an eye on them.

Round steak is delicious fixed like this too...the gravy is great!

Ranch House Steak
3 lbs. round steak
1/4 cup flour
2 tsp. dry mustard
2 cups water
1-1/2 tsp. salt
1/8 tsp. pepper
1/4 cup cooking oil
1 tbsp. Worcestershire sauce

Cut meat in serving size pieces, slashing edges so meat won't curl up
when cooking. Coat meat with mixture of flour, dry mustard, salt and
pepper. Save leftover flour mixture. Brown meat well in oil. Remove from
skillet. Put leftover flour mixture, water and Worcestershire sauce into
skillet with drippings, and stir until it thickens some. Put meat back
in the skillet, cover and simmer for 1-1/2 hours, or until tender,
checking to see sauce doesn't boil away, as may need to add additional
water. The sauce makes excellent gravy for over potatoes, rice, or
boiled noodles.

=========

Good recipe. I'd probably sub half the water for white wine

Paul

Paul wrote:

>Good recipe. I'd probably sub half the
> water for white wine

I bet that would be a good addition. If you do try that, be sure and let
us know how it turned out?

I've used this recipe with round steak for many years, and prefer it
over the traditional Swiss Steak, but it wasn't until recently I decided
to try it with the minute (or cube) steaks and we really liked it, and
they just come out so tender, plus the gravy is very tasty!

Judy

"Polly Esther" > wrote in message
...
>
> "jmcquown" <> "merryb" <>> Does anyone make it anymore? I remember having
> it as a kid, and I
>>> might have made it in my early 20s, but haven't thought about it in a
>>> while. It's the time of year that I like that type of comfort food! I
>>> have a basic recipe (from JOC), so I use that for my base...
>>
>> I've got a couple of recipes for it, one done on the stove-top and
>> another in the oven.
>
> The last few times I've tried to do anything with what's labeled 'minute'
> steak it turned out to what we'd think of as sole to a paratrooper boot.
> I can remember when they were great as quick fried and used as a hamburger
> patty. Sort of. Not now. Our grocer must buy some really tough old
> cows. Polly

I use round steak. It needs to be pounded (tenderized) but swiss steak is
cooked long enough that the meat turns out to be fork-tender.

Jill

On Mon, 10 Oct 2011 08:20:51 -0400, "jmcquown" >
wrote:

>
>"Polly Esther" > wrote in message
...
>>
>> "jmcquown" <> "merryb" <>> Does anyone make it anymore? I remember having
>> it as a kid, and I
>>>> might have made it in my early 20s, but haven't thought about it in a
>>>> while. It's the time of year that I like that type of comfort food! I
>>>> have a basic recipe (from JOC), so I use that for my base...
>>>
>>> I've got a couple of recipes for it, one done on the stove-top and
>>> another in the oven.
>>
>> The last few times I've tried to do anything with what's labeled 'minute'
>> steak it turned out to what we'd think of as sole to a paratrooper boot.
>> I can remember when they were great as quick fried and used as a hamburger
>> patty. Sort of. Not now. Our grocer must buy some really tough old
>> cows. Polly
>
>I use round steak. It needs to be pounded (tenderized) but swiss steak is
>cooked long enough that the meat turns out to be fork-tender.

Cubed is better than pounded... have the meat department send the meat
through their cubing machine a couple of times.

On Mon, 10 Oct 2011 07:43:50 -0700, Ranée at Arabian Knits
> wrote:

> In article
> >,
> merryb > wrote:
>
> > Does anyone make it anymore? I remember having it as a kid, and I
> > might have made it in my early 20s, but haven't thought about it in a
> > while. It's the time of year that I like that type of comfort food! I
> > have a basic recipe (from JOC), so I use that for my base...
>
> Is Swiss steak the tomato based one, or is that Salisbury steak?

http://www.ehow.com/facts_5872796_di...ss-steak_.html
Looks like I'm really making Salisbury Steak (no bread crumbs though)
when I say I'm making Swiss Steak. Live and learn.
--

Never commit yourself to a cheese without having first examined it.
T.S. Eliot

On Oct 9, 5:44*pm, merryb > wrote:
> Does anyone make it anymore? I remember having it as a kid, and I
> might have made it in my early 20s, but haven't thought about it in a
> while. It's the time of year that I like that type of comfort food! I
> have a basic recipe (from JOC), so I use that for my base...

I make it in my crockpot - love it with mashed potatoes, and it's easy
to freeze both in dinner portions.

Swiss Steak, Crockpot Style Nancy Dooley

2 pounds top round steak
1 1/2 C. flour
1 tsp. dry mustard
1/2 tsp. ground oregano
1 tsp. salt
1/2 tsp. black pepper
3 T. oil
1 28-oz. can diced tomatoes with juice, divided into thirds
1 14-oz. Beef broth
1 large onion, sliced and separated into rings

Cut the meat into small portion sizes (meat pieces will expand during
tenderizing). Mix flour with seasonings, and using a heavy pointed
meat mallet, pound it into the meat pieces, making sure each piece is
throughly tenderized and evenly coated with flour on both sides. Heat
oil in large heavy skillet. Brown each piece of meat quickly, turning
once, and not crowding the skillet. When each piece is done, remove
from skillet and plate until all pieces are done. Pour beef broth
into the crockpot, and put one third of the onion rings on the
bottom. Put one third of the meat pieces in next, and then 1/3 of the
tomatoes with juice. Continue layering, ending with tomatoes. (I use
a rack in the bottom of my crockpot.)

Cook in crockpot on “low” setting, 6 to 8 hours. This will serve 4-6
persons.

In article >,
says...
>
> "jmcquown" <> "merryb" <>> Does anyone make it anymore? I remember having it
> as a kid, and I
> >> might have made it in my early 20s, but haven't thought about it in a
> >> while. It's the time of year that I like that type of comfort food! I
> >> have a basic recipe (from JOC), so I use that for my base...
> >
> > I've got a couple of recipes for it, one done on the stove-top and another
> > in the oven.
>
> The last few times I've tried to do anything with what's labeled 'minute'
> steak it turned out to what we'd think of as sole to a paratrooper boot. I
> can remember when they were great as quick fried and used as a hamburger
> patty. Sort of. Not now. Our grocer must buy some really tough old cows.
> Polly

Flashing on my German professor in college, who was Bohemian in every
sense. He described the process of making Swiss steak once as "you have
to beat that old _cow_ out of it".

On Mon, 10 Oct 2011 07:43:50 -0700, Ranée at Arabian Knits
> wrote:

>In article
>,
> merryb > wrote:
>
>> Does anyone make it anymore? I remember having it as a kid, and I
>> might have made it in my early 20s, but haven't thought about it in a
>> while. It's the time of year that I like that type of comfort food! I
>> have a basic recipe (from JOC), so I use that for my base...
>
> Is Swiss steak the tomato based one, or is that Salisbury steak?

Either can be made with a tomato based gravy... salisbury is the
ground meatloafish one.

"Nancy2" > wrote in message
...
On Oct 9, 5:44 pm, merryb > wrote:
> Does anyone make it anymore? I remember having it as a kid, and I
> might have made it in my early 20s, but haven't thought about it in a
> while. It's the time of year that I like that type of comfort food! I
> have a basic recipe (from JOC), so I use that for my base...

I make it in my crockpot - love it with mashed potatoes, and it's easy
to freeze both in dinner portions.

Swiss Steak, Crockpot Style Nancy Dooley

2 pounds top round steak
1 1/2 C. flour
1 tsp. dry mustard
1/2 tsp. ground oregano
1 tsp. salt
1/2 tsp. black pepper
3 T. oil
1 28-oz. can diced tomatoes with juice, divided into thirds
1 14-oz. Beef broth
1 large onion, sliced and separated into rings

Cut the meat into small portion sizes (meat pieces will expand during
tenderizing). Mix flour with seasonings, and using a heavy pointed
meat mallet, pound it into the meat pieces, making sure each piece is
throughly tenderized and evenly coated with flour on both sides. Heat
oil in large heavy skillet. Brown each piece of meat quickly, turning
once, and not crowding the skillet. When each piece is done, remove
from skillet and plate until all pieces are done. Pour beef broth
into the crockpot, and put one third of the onion rings on the
bottom. Put one third of the meat pieces in next, and then 1/3 of the
tomatoes with juice. Continue layering, ending with tomatoes. (I use
a rack in the bottom of my crockpot.)

Cook in crockpot on “low” setting, 6 to 8 hours. This will serve 4-6
persons.

==========

That sounds like the recipe I know and love, tomato based, not brown gravy
based.

Cheri

Ranée at Arabian Knits wrote:
> In article
> >,
> merryb > wrote:
>
>> Does anyone make it anymore? I remember having it as a kid, and I
>> might have made it in my early 20s, but haven't thought about it in a
>> while. It's the time of year that I like that type of comfort food! I
>> have a basic recipe (from JOC), so I use that for my base...
>
> Is Swiss steak the tomato based one, or is that Salisbury steak?
>

In my world Swiss is the tomato based one. Salisbury steak is mushrooms
and onions.

On Oct 10, 11:16*am, "Cheri" > wrote:
> "Nancy2" > wrote in message
>
> ...
> On Oct 9, 5:44 pm, merryb > wrote:
>
> > Does anyone make it anymore? I remember having it as a kid, and I
> > might have made it in my early 20s, but haven't thought about it in a
> > while. It's the time of year that I like that type of comfort food! I
> > have a basic recipe (from JOC), so I use that for my base...
>
> I make it in my crockpot - love it with mashed potatoes, and it's easy
> to freeze both in dinner portions.
>
> Swiss Steak, Crockpot Style Nancy Dooley
>
> 2 pounds top round steak
> 1 1/2 C. flour
> 1 tsp. dry mustard
> 1/2 tsp. ground oregano
> 1 tsp. salt
> 1/2 tsp. black pepper
> 3 T. oil
> 1 28-oz. can diced tomatoes with juice, divided into thirds
> 1 14-oz. Beef broth
> 1 large onion, sliced and separated into rings
>
> Cut the meat into small portion sizes (meat pieces will expand during
> tenderizing). *Mix flour with seasonings, and using a heavy pointed
> meat mallet, pound it into the meat pieces, making sure each piece is
> throughly tenderized and evenly coated with flour on both sides. *Heat
> oil in large heavy skillet. *Brown each piece of meat quickly, turning
> once, and not crowding the skillet. When each piece is done, remove
> from skillet and plate until all pieces are done. * Pour beef broth
> into the crockpot, and put one third of the onion rings on the
> bottom. *Put one third of the meat pieces in next, and then 1/3 of the
> tomatoes with juice. *Continue layering, ending with tomatoes. *(I use
> a rack in the bottom of my crockpot.)
>
> Cook in crockpot on low setting, 6 to 8 hours. *This will serve 4-6
> persons.
>
> ==========
>
> That sounds like the recipe I know and love, tomato based, not brown gravy
> based.
>
> Cheri

Yup, Swiss steak is a tomato-based-sauce dish. Salisbury steak
(ground beef) has a brown gravy-type sauce (with mushrooms, I think,
but can't remember for sure).

N.

"Brooklyn1" <Gravesend1> wrote in message
...
> merryb wrote:
>
>>Does anyone make it anymore? I remember having it as a kid, and I
>>might have made it in my early 20s, but haven't thought about it in a
>>while. It's the time of year that I like that type of comfort food! I
>>have a basic recipe (from JOC), so I use that for my base...
>
> I bought a 2 1/3 pound hunk of boneless chuck today... I could do
> swiss steak but I'm going to braise it in a can of Genny cream ale
> with some lovely fresh dug local new potatoes, carrots, and lots of
> onions.
> Note the proper instructions, NO boil:
> http://i56.tinypic.com/1rs0hh.jpg

GRAND UNION? I thought they went bankrupt.

"Judy Haffner" > wrote in message
...

Polly wrote:

>The last few times I've tried to do
> anything with what's labeled 'minute'
> steak it turned out to what we'd think of
> as sole to a paratrooper boot. I can
> remember when they were great as
> quick fried and used as a hamburger
> patty. Sort of. Not now. Our grocer must
> buy some really tough old cows.

The last couple of times I bought the minute steaks, this is the way I
fixed them, and were fork-tender. I bought six of them, and after
coating and browning them, I put them in a 9 x 13 inch baking pan, added
some sliced fresh mushrooms too. Covered and bake for 1-1/2 hours at
350º, but could probably cook them on a low heat too, but just didn't
want to bother keeping an eye on them.

I tried your minute steak cooking method today, Judy and it was a great
success. Thank you so much for telling me about the 'cover and bake' final
step. That did it. Polly

Polly wrote:

>I tried your minute steak cooking method
> today, Judy and it was a great success.
> Thank you so much for telling me about
> the 'cover and bake' final step. That did
> it.

Glad to hear you enjoyed that, Polly! We just had these again two days
ago, and this time, I baked them at 325º and they turned out great. My
oven cooks a little hot anyway, so I always have to allow for that, by
turned the temperature guage down some, or removing the item before the
baking time is up.

Judy

On Thu, 13 Oct 2011 08:54:37 -0800, (Judy Haffner)
wrote:

>
>Polly wrote:
>
>>I tried your minute steak cooking method
>> today, Judy and it was a great success.
>> Thank you so much for telling me about
>> the 'cover and bake' final step. That did
>> it.
>
>Glad to hear you enjoyed that, Polly! We just had these again two days
>ago, and this time, I baked them at 325º and they turned out great. My
>oven cooks a little hot anyway, so I always have to allow for that, by
>turned the temperature guage down some, or removing the item before the
>baking time is up.

I've saved you method and will try it. Thanks for posting it and
welcome to RFC.

Lou

On 10/10/2011 12:11 AM, Polly Esther wrote:
>
> "jmcquown" <> "merryb" <>> Does anyone make it anymore? I remember
> having it as a kid, and I
>>> might have made it in my early 20s, but haven't thought about it in a
>>> while. It's the time of year that I like that type of comfort food! I
>>> have a basic recipe (from JOC), so I use that for my base...
>>
>> I've got a couple of recipes for it, one done on the stove-top and
>> another in the oven.
>
> The last few times I've tried to do anything with what's labeled
> 'minute' steak it turned out to what we'd think of as sole to a
> paratrooper boot. I can remember when they were great as quick fried and
> used as a hamburger patty. Sort of. Not now. Our grocer must buy some
> really tough old cows. Polly

A lot depends on how they were made.

I wrote this some time back. A buddy has a commercial refrigeration
business. So I get chances to see various process lines. There is a
local company that makes various frozen beef products with one of them
being a "minute steak".

One version is made from real recognizable meat. The other is made from
frozen dull pinkish sort of looks like meat material that they bring in
as large frozen blocks. The second is packaged in a similar looking box
and is intended for big box stores who want a cheaper product.

Lou wrote:

>I've saved you method and will try it.
> Thanks for posting it and welcome to
> RFC.

Thanks, Lou! I hope you will like it. The original recipe was given to
me by a friend that lives in CO., and for many years I just used the
round steak, but recently I decided to try it with the minute (cube)
steaks and it really made them so tender and tasty.

Judy

On Thu, 13 Oct 2011 13:27:23 -0400, George >
wrote:

> There is a
> local company that makes various frozen beef products with one of them
> being a "minute steak".
>
> One version is made from real recognizable meat. The other is made from
> frozen dull pinkish sort of looks like meat material that they bring in
> as large frozen blocks. The second is packaged in a similar looking box
> and is intended for big box stores who want a cheaper product.
>

It would be interesting to find out what the second batch is. It has
to conform to the truth in labeling laws.

--
All you need is love. But a little chocolate now and then doesn't hurt.

ok but what is the one with bell peppers and onions? Lee
"Goomba" > wrote in message
...
> Ranée at Arabian Knits wrote:
>> In article
>> >,
>> merryb > wrote:
>>
>>> Does anyone make it anymore? I remember having it as a kid, and I
>>> might have made it in my early 20s, but haven't thought about it in a
>>> while. It's the time of year that I like that type of comfort food! I
>>> have a basic recipe (from JOC), so I use that for my base...
>>
>> Is Swiss steak the tomato based one, or is that Salisbury steak?
>>
>
> In my world Swiss is the tomato based one. Salisbury steak is mushrooms
> and onions.

Storrmmee wrote:
> ok but what is the one with bell peppers and onions? Lee

Pepper steak?

Goomba wrote:
>Blindmee wrote:
>> ok but what is the one with bell peppers and onions? Lee
>
>Pepper steak?

Pepper steak is one of my favorites.
I prefer the Chinese style:
http://allrecipes.com/Recipe/marias-...ak/detail.aspx
But all are good, and doctor to suit:
http://www.cooks.com/rec/search/0,1-..._steak,FF.html

On Tue, 18 Oct 2011 08:19:22 -0700 (PDT), "Mr. Bill"
> wrote:

>On Sunday, October 9, 2011 6:44:15 PM UTC-4, merryb wrote:
>> Does anyone make it anymore?
>
>Only when round steak is on sale..and that only happens every couple of months.

Round steak is almost always on sale, and it's about the cheapest cut
there is anyway. It would make more sense to say only when peppers
are on sale, often bell peppers can cost more per pound than round
steak, and onions ain't so cheap anymore either... you need a lot of
peppers and onions to make a decent pepper steak. I can usually find
top round 2fers, makes it cost like $2.50/lb, and for pepper steak
freezing is fine, so stock up. Bottom round costs less but contains a
lot of waste so ends of costing more.

On Sat, 15 Oct 2011 17:15:41 -0500, "Storrmmee"
> wrote:

> ok but what is the one with bell peppers and onions? Lee

According to Google, both can be made that way. Both seem to be made
with mushroom gravy too, so I still don't know the difference between
them. I think it's just two names for the same thing, but the recipe
seems to be pretty fluid. So, it's probably family tradition as to
what recipe gets which name.

--

You are what you eat, so avoid fruitcake and nuts.

well duh on me, lol, Lee
"Goomba" > wrote in message
...
> Storrmmee wrote:
>> ok but what is the one with bell peppers and onions? Lee
>
> Pepper steak?