Swiss Steak (Mom's recipe), mashed potatoes and steamed brussels sprouts.

From an old post, here's her recipe which I posted in 2008:

Spicy Swiss Steak

2 - 2-1/2 lbs. round steak
flour as needed
2-3 Tbs. oil
2 cloves garlic, minced
2 bay leaves
1/4-1/2 tsp. ground ginger
1/2 tsp. dried marjoram
1/4 tsp. pepper
1/2 tsp. salt
2 -3 Tbs.dry red wine or red wine vinegar (I used the wine vinegar)
1 can beef consommé (mom used canned, Campbell's in fact)
approx 2/3 c. water

Cut the round steak into serving sized pieces. Dredge in flour, shaking
off the excess. (Let set on waxed paper until all the steak is coated.)
Brown well in oil fairly quickly over medium-high heat. Place the
steak in a fairly small baking dish that has a lid. (I used an oval
Corningware dish, about 3 inches deep.)
[snipped link to Corningware site]

In a small bowl blend together the minced garlic, ground ginger, salt,
pepper and wine or wine vinegar. Pour and spread this mixture (as best
you can, heh) over the steak in the baking dish. Then whisk together
the canned beef consomme and water. Pour the mixture over the steak.
Add the bay leaves. Cover and bake at 325F for about 2 hours, adding
more water as needed halfway through cooking - you want a nice gravy but
not so much liquid that it has to be thickened. You also don't want to
just let this one go without looking at it to make sure there is enough
liquid in the gravy... at least not if you want to spoon it over (guess
what?) mashed potatoes "

That was the basis for dinner. Quite tasty!

Jill

"jmcquown" > wrote in message
...
> Swiss Steak (Mom's recipe), mashed potatoes and steamed brussels sprouts.
>
> From an old post, here's her recipe which I posted in 2008:
>
> Spicy Swiss Steak
>
> 2 - 2-1/2 lbs. round steak
> flour as needed
> 2-3 Tbs. oil
> 2 cloves garlic, minced
> 2 bay leaves
> 1/4-1/2 tsp. ground ginger
> 1/2 tsp. dried marjoram
> 1/4 tsp. pepper
> 1/2 tsp. salt
> 2 -3 Tbs.dry red wine or red wine vinegar (I used the wine vinegar)
> 1 can beef consommé (mom used canned, Campbell's in fact)
> approx 2/3 c. water
>
> Cut the round steak into serving sized pieces. Dredge in flour, shaking
> off the excess. (Let set on waxed paper until all the steak is coated.)
> Brown well in oil fairly quickly over medium-high heat. Place the steak
> in a fairly small baking dish that has a lid. (I used an oval Corningware
> dish, about 3 inches deep.)
> [snipped link to Corningware site]
>
> In a small bowl blend together the minced garlic, ground ginger, salt,
> pepper and wine or wine vinegar. Pour and spread this mixture (as best
> you can, heh) over the steak in the baking dish. Then whisk together the
> canned beef consomme and water. Pour the mixture over the steak. Add the
> bay leaves. Cover and bake at 325F for about 2 hours, adding more water
> as needed halfway through cooking - you want a nice gravy but not so much
> liquid that it has to be thickened. You also don't want to just let this
> one go without looking at it to make sure there is enough liquid in the
> gravy... at least not if you want to spoon it over (guess what?) mashed
> potatoes "
>
> That was the basis for dinner. Quite tasty!
>
> Jill


That sounds good, I made Nick Stellino's recipe of braised sausages with
peppers and broccoli, it was tasty and easy. Made rice for dh to go with
his, and a flax seed muffin for each of us.

Ingredients:

3 tablespoons extra virgin olive oil

1½ pound sweet or spicy Italian sausages, cut in half (see salsicciotti
instructions below)

4 garlic cloves, thickly cut

1 red onion, diced medium size

2 red peppers, diced

¼ teaspoon red pepper flakes

½ cup white wine

¾ pound of broccoli florets, cut into one inch pieces

1½ cups chicken stock

3 tablespoons softened butter

3 tablespoons pecorino or Romano cheese

How to make salsicciotti (little sausages).

Gently pinch each sausage in the middle, then, gently, using both hands,
twist the sausage as if you were to make two small sausages out of one. Once
you have twisted the sausage a couple of times to reshape them into
salsicciotti using a sharp knife to cut each sausage in two pieces. You just
made salsicciotti. Don’t worry if they do not come out perfect the first
time, you will get better with practice.

Pour the oil in a large sauce pan and cook, over medium heat until the oil
is hot then add the sausages and brown them on all sides about two to three
minutes. Take the sausages out of the pan and save them for later.

In the same oil in which you have cooked the sausages add the garlic and
cook, stirring well, until it starts to brown, about one to two minutes.
Then add the onion and red peppers and stirring well, cook two more minutes.

Reduce the heat to medium low and add the red pepper flakes and cook two to
three more minutes, stirring well.

Now add the sausages back to the pan and continue to stir for two more
minutes.

Pour in the white wine and stir well to dislodge any brown bits at the
bottom of the pan. Cook for two to three more minutes.

Stir in the broccoli florets and continue cooking for two to three more
minutes.

Add the chicken stock stir together all the ingredients and bring to a boil
over medium high heat, then reduce the heat to a simmer and cook for 30-35
minutes.

Turn off the heat, add the butter and cheese stir until the butter and the
cheese have melted into the sauce.

"jmcquown" > wrote in message
...
> Swiss Steak (Mom's recipe), mashed potatoes and steamed brussels sprouts.
>
> From an old post, here's her recipe which I posted in 2008:
>
> Spicy Swiss Steak
>
> 2 - 2-1/2 lbs. round steak
> flour as needed
> 2-3 Tbs. oil
> 2 cloves garlic, minced
> 2 bay leaves
> 1/4-1/2 tsp. ground ginger
> 1/2 tsp. dried marjoram
> 1/4 tsp. pepper
> 1/2 tsp. salt
> 2 -3 Tbs.dry red wine or red wine vinegar (I used the wine vinegar)
> 1 can beef consommé (mom used canned, Campbell's in fact)
> approx 2/3 c. water
>
> Cut the round steak into serving sized pieces. Dredge in flour, shaking
> off the excess. (Let set on waxed paper until all the steak is coated.)
> Brown well in oil fairly quickly over medium-high heat. Place the steak
> in a fairly small baking dish that has a lid. (I used an oval Corningware
> dish, about 3 inches deep.)
> [snipped link to Corningware site]
>
> In a small bowl blend together the minced garlic, ground ginger, salt,
> pepper and wine or wine vinegar. Pour and spread this mixture (as best
> you can, heh) over the steak in the baking dish. Then whisk together the
> canned beef consomme and water. Pour the mixture over the steak. Add the
> bay leaves. Cover and bake at 325F for about 2 hours, adding more water
> as needed halfway through cooking - you want a nice gravy but not so much
> liquid that it has to be thickened. You also don't want to just let this
> one go without looking at it to make sure there is enough liquid in the
> gravy... at least not if you want to spoon it over (guess what?) mashed
> potatoes "
>
> That was the basis for dinner. Quite tasty!
>
> Jill

Hmmm... My mom made Swiss steak but hers had tomatoes in it.

On Tuesday, September 26, 2017 at 9:46:53 PM UTC-4, Jill McQuown wrote:
> Swiss Steak (Mom's recipe), mashed potatoes and steamed brussels sprouts.

<snip>

> That was the basis for dinner. Quite tasty!
>
> Jill

We had some dribs of leftovers in the fridge. I took the pork chop
that had been marinated in ginger/garlic/soy and grilled. Made a new
dressing of soy, black vinegar, garlic, chili paste, sesame oil, and
finely sliced scallion. Sliced the pork chop thinly and tossed it
with half of the dressing. Julienned some romaine, carrots, cucumber,
and radish. Laid everything on a tortilla, drizzled on the remaining
dressing, rolled it up, and voila! One of the best ad hoc rollups
I've ever made.

DH got the chicken and beef and made fajitas.

Tonight: curry. I'm defrosting some chicken even now. It'll probably
be made with Patak's mild curry paste.

Cindy Hamilton

Cindy Hamilton wrote:
>
> Tonight: curry. I'm defrosting some chicken even now. It'll probably
> be made with Patak's mild curry paste.

Have you ever tried Patak's vindaloo sauce? It's brutal...more
heat than I like. ;-o

On Wednesday, September 27, 2017 at 8:31:05 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > Tonight: curry. I'm defrosting some chicken even now. It'll probably
> > be made with Patak's mild curry paste.
>
> Have you ever tried Patak's vindaloo sauce? It's brutal...more
> heat than I like. ;-o

No, I'm not a fan of vindaloo. I usually make my own curry, but on
a weeknight the paste is very handy. Plus, sometimes, I just crave
the taste of Patak's.

Cindy Hamilton

On 9/26/2017 11:22 PM, Cheri wrote:
> "jmcquown" > wrote in message
> ...
>> Swiss Steak (Mom's recipe), mashed potatoes and steamed brussels sprouts.
>>
>> From an old post, here's her recipe which I posted in 2008:
>>
>> Spicy Swiss Steak
>>
>> 2 - 2-1/2 lbs. round steak
>> flour as needed
>> 2-3 Tbs. oil
>> 2 cloves garlic, minced
>> 2 bay leaves
>> 1/4-1/2 tsp. ground ginger
>> 1/2 tsp. dried marjoram
>> 1/4 tsp. pepper
>> 1/2 tsp. salt
>> 2 -3 Tbs.dry red wine or red wine vinegar (I used the wine vinegar)
>> 1 can beef consommé (mom used canned, Campbell's in fact)
>> approx 2/3 c. water
>>
>> Cut the round steak into serving sized pieces.* Dredge in flour,
>> shaking off the excess.* (Let set on waxed paper until all the steak
>> is coated.) Brown well in oil fairly quickly over medium-high heat.
>> Place the steak in a fairly small baking dish that has a lid. (I used
>> an oval Corningware dish, about 3 inches deep.)
>> [snipped link to Corningware site]
>>
>> In a small bowl blend together the minced garlic, ground ginger, salt,
>> pepper and wine or wine vinegar.* Pour and spread this mixture (as
>> best you can, heh) over the steak in the baking dish.* Then whisk
>> together the canned beef consomme and water.* Pour the mixture over
>> the steak. Add the bay leaves.* Cover and bake at 325F for about 2
>> hours, adding more water as needed halfway through cooking - you want
>> a nice gravy but not so much liquid that it has to be thickened.* You
>> also don't want to just let this one go without looking at it to make
>> sure there is enough liquid in the gravy... at least not if you want
>> to spoon it over (guess what?) mashed potatoes "
>>
>> That was the basis for dinner. * Quite tasty!
>>
>> Jill
>
>
> That sounds good, I made Nick Stellino's recipe of braised sausages with
> peppers and broccoli, it was tasty and easy. Made rice for dh to go with
> his, and a flax seed muffin for each of us.
>
> Ingredients:
>
> 3 tablespoons extra virgin olive oil
>
> 1½ pound sweet or spicy Italian sausages, cut in half (see salsicciotti
> instructions below)
>
> 4 garlic cloves, thickly cut
>
> 1 red onion, diced medium size
>
> 2 red peppers, diced
>
> ¼ teaspoon red pepper flakes
>
> ½ cup white wine
>
> ¾ pound of broccoli florets, cut into one inch pieces
>
> 1½ cups chicken stock
>
> 3 tablespoons softened butter
>
> 3 tablespoons pecorino or Romano cheese
>
> How to make salsicciotti (little sausages).
>
> Gently pinch each sausage in the middle, then, gently, using both hands,
> twist the sausage as if you were to make two small sausages out of one.
> Once you have twisted the sausage a couple of times to reshape them into
> salsicciotti using a sharp knife to cut each sausage in two pieces. You
> just made salsicciotti. Don’t worry if they do not come out perfect the
> first time, you will get better with practice.
>
> Pour the oil in a large sauce pan and cook, over medium heat until the
> oil is hot then add the sausages and brown them on all sides about two
> to three minutes. Take the sausages out of the pan and save them for later.
>
> In the same oil in which you have cooked the sausages add the garlic and
> cook, stirring well, until it starts to brown, about one to two minutes.
> Then add the onion and red peppers and stirring well, cook two more
> minutes.
>
> Reduce the heat to medium low and add the red pepper flakes and cook two
> to three more minutes, stirring well.
>
> Now add the sausages back to the pan and continue to stir for two more
> minutes.
>
> Pour in the white wine and stir well to dislodge any brown bits at the
> bottom of the pan. Cook for two to three more minutes.
>
> Stir in the broccoli florets and continue cooking for two to three more
> minutes.
>
> Add the chicken stock stir together all the ingredients and bring to a
> boil over medium high heat, then reduce the heat to a simmer and cook
> for 30-35 minutes.
>
> Turn off the heat, add the butter and cheese stir until the butter and
> the cheese have melted into the sauce.
>


I miss that guy's show - he's off our local PBS now...

On 9/27/2017 4:37 AM, Cindy Hamilton wrote:
> On Tuesday, September 26, 2017 at 9:46:53 PM UTC-4, Jill McQuown wrote:
>> Swiss Steak (Mom's recipe), mashed potatoes and steamed brussels sprouts.
>
> <snip>
>
>> That was the basis for dinner. Quite tasty!
>>
>> Jill
>
> We had some dribs of leftovers in the fridge. I took the pork chop
> that had been marinated in ginger/garlic/soy and grilled. Made a new
> dressing of soy, black vinegar, garlic, chili paste, sesame oil, and
> finely sliced scallion. Sliced the pork chop thinly and tossed it
> with half of the dressing. Julienned some romaine, carrots, cucumber,
> and radish. Laid everything on a tortilla, drizzled on the remaining
> dressing, rolled it up, and voila! One of the best ad hoc rollups
> I've ever made.
>
> DH got the chicken and beef and made fajitas.
>
> Tonight: curry. I'm defrosting some chicken even now. It'll probably
> be made with Patak's mild curry paste.
>
> Cindy Hamilton
>

Nice eats!

Pork chops done Vietnamese style are sublime too:

http://www.saveur.com/article/Recipe...ese-pork-chops

VIETNAMESE CARAMELIZED PORK CHOPS (SUON NUONG)
Three of these ultra-thin ¼"-thick pork chops for this dish, flavored
with a caramel-lemongrass marinade, can be cut from one hefty
American-style pork chop.
Todd Coleman
Three of these ultra-thin ¼"-thick pork chops for this dish, flavored
with a caramel-lemongrass marinade, can be cut from one hefty
American-style pork chop. This recipe first appeared in the 2012 SAVEUR
100, with the story Vietnamese Pork Chops.
SERVES 4-6
Ingredients
1�„2 cup plus 2 tbsp. sugar
1�„3 cup thinly sliced shallots
1�„4 cup thinly sliced lemongrass
2 tbsp. peanut oil
2 tbsp. soy sauce
1 1�„2 tbsp. fish sauce (available at Red Boat)
1 tbsp. ground black pepper
8 cloves garlic, finely chopped
1 lb. 1�„4€³-thick pork blade chops, pounded thin
Cooked white rice and nuoc cham (Vietnamese chili-garlic sauce), for serving
Instructions
Heat 1�„2 cup of sugar in a 1-qt. heavy bottomed saucepan over
medium-high heat, swirling pan often, until sugar dissolves and turns to
liquid caramel. Remove from heat; add 1�„4 cup boiling water. Return pan
to heat; cook, swirling pan gently, until caramel dissolves in water.
Remove from heat and let cool. Transfer to a food processor along with
remaining sugar, shallots, lemongrass, oil, soy sauce, fish sauce,
pepper, and garlic; purée until smooth. Place pork chops in a 9€³ × 13€³
baking dish and pour over purée; cover with plastic wrap and chill at
least 1 hour or overnight.
Heat a 12€³ cast-iron grill pan over high heat. Working in batches, add
chops; cook, turning once, until charred in spots and cooked through,
about 2 minutes. Serve immediately with rice and nuoc cham.


I might also add that pickled and finely shredded daikon, carrot and
cucumber are mandatory as sides!

"Wayne Boatwright" > wrote in message
>
> That, too, sounds really good Cheri! I like rice, but in this case I
> think I would be inclined to serve this over some smaller pasta
> shape.

DH loves rice, but if I was having a starch with it, I would prefer the
pasta too.

Cheri

"Casa de Masa" > wrote in message speaking of Nick Stellino

> I miss that guy's show - he's off our local PBS now...


He's still on ours, but seldomly.

Cheri

On 9/27/2017 9:20 AM, Cheri wrote:
> "Casa de Masa" > wrote in message speaking of Nick Stellino
>
>> I miss that guy's show - he's off our local PBS now...
>
>
> He's still on ours, but seldomly.
>
> Cheri

I should check Amazon for his books - bet they're cheap in the used section.

Guy knows his chops, so to speak...

On 9/26/2017 10:29 PM, Wayne Boatwright wrote:
> On Tue 26 Sep 2017 06:44:56p, jmcquown told us...
>
>> Swiss Steak (Mom's recipe), mashed potatoes and steamed brussels
>> sprouts.
>>
>> From an old post, here's her recipe which I posted in 2008:
>>
>> Spicy Swiss Steak
>>
>> 2 - 2-1/2 lbs. round steak
>> flour as needed
>> 2-3 Tbs. oil
>> 2 cloves garlic, minced
>> 2 bay leaves
>> 1/4-1/2 tsp. ground ginger
>> 1/2 tsp. dried marjoram
>> 1/4 tsp. pepper
>> 1/2 tsp. salt
>> 2 -3 Tbs.dry red wine or red wine vinegar (I used the wine
>> vinegar) 1 can beef consommé (mom used canned, Campbell's in
>> fact) approx 2/3 c. water
>>
>> Cut the round steak into serving sized pieces. Dredge in flour,
>> shaking off the excess. (Let set on waxed paper until all the
>> steak is coated.)
>> Brown well in oil fairly quickly over medium-high heat. Place
>> the
>> steak in a fairly small baking dish that has a lid. (I used an
>> oval Corningware dish, about 3 inches deep.)
>> [snipped link to Corningware site]
>>
>> In a small bowl blend together the minced garlic, ground ginger,
>> salt, pepper and wine or wine vinegar. Pour and spread this
>> mixture (as best you can, heh) over the steak in the baking dish.
>> Then whisk together the canned beef consomme and water. Pour the
>> mixture over the steak. Add the bay leaves. Cover and bake at
>> 325F for about 2 hours, adding more water as needed halfway
>> through cooking - you want a nice gravy but not so much liquid
>> that it has to be thickened. You also don't want to just let this
>> one go without looking at it to make sure there is enough liquid
>> in the gravy... at least not if you want to spoon it over (guess
>> what?) mashed potatoes "
>>
>> That was the basis for dinner. Quite tasty!
>>
>> Jill
>>
>
> That sounds good, Jill. I always thought that the steak had to be
> pounded with flour, either with a meat hammer or the edge of a
> saucer. I believe my mother did that, as I have done. Apparently it
> isn't necessary.
>
I vaguely remember my mother using a meat mallet. But this is a recipe
she wrote out by hand. She didn't mention using a meat mallet or
pounding. All I can say is it comes out fork tender.

Jill

On Wed, 27 Sep 2017 12:06:08 -0400, jmcquown >
wrote:

>On 9/26/2017 10:29 PM, Wayne Boatwright wrote:
>> On Tue 26 Sep 2017 06:44:56p, jmcquown told us...
>>
>>> Swiss Steak (Mom's recipe), mashed potatoes and steamed brussels
>>> sprouts.
>>>
>>> From an old post, here's her recipe which I posted in 2008:
>>>
>>> Spicy Swiss Steak
>>>
>>> 2 - 2-1/2 lbs. round steak
>>> flour as needed
>>> 2-3 Tbs. oil
>>> 2 cloves garlic, minced
>>> 2 bay leaves
>>> 1/4-1/2 tsp. ground ginger
>>> 1/2 tsp. dried marjoram
>>> 1/4 tsp. pepper
>>> 1/2 tsp. salt
>>> 2 -3 Tbs.dry red wine or red wine vinegar (I used the wine
>>> vinegar) 1 can beef consommé (mom used canned, Campbell's in
>>> fact) approx 2/3 c. water
>>>
>>> Cut the round steak into serving sized pieces. Dredge in flour,
>>> shaking off the excess. (Let set on waxed paper until all the
>>> steak is coated.)
>>> Brown well in oil fairly quickly over medium-high heat. Place
>>> the
>>> steak in a fairly small baking dish that has a lid. (I used an
>>> oval Corningware dish, about 3 inches deep.)
>>> [snipped link to Corningware site]
>>>
>>> In a small bowl blend together the minced garlic, ground ginger,
>>> salt, pepper and wine or wine vinegar. Pour and spread this
>>> mixture (as best you can, heh) over the steak in the baking dish.
>>> Then whisk together the canned beef consomme and water. Pour the
>>> mixture over the steak. Add the bay leaves. Cover and bake at
>>> 325F for about 2 hours, adding more water as needed halfway
>>> through cooking - you want a nice gravy but not so much liquid
>>> that it has to be thickened. You also don't want to just let this
>>> one go without looking at it to make sure there is enough liquid
>>> in the gravy... at least not if you want to spoon it over (guess
>>> what?) mashed potatoes "
>>>
>>> That was the basis for dinner. Quite tasty!
>>>
>>> Jill
>>>
>>
>> That sounds good, Jill. I always thought that the steak had to be
>> pounded with flour, either with a meat hammer or the edge of a
>> saucer. I believe my mother did that, as I have done. Apparently it
>> isn't necessary.
>>
>I vaguely remember my mother using a meat mallet. But this is a recipe
>she wrote out by hand. She didn't mention using a meat mallet or
>pounding. All I can say is it comes out fork tender.
>
>Jill

Swiss steak is supposed to be made with cube steak... beef round that
has passed through a cubing machine... next time ask at the meat
department where you shop.

On Wed, 27 Sep 2017 13:30:32 -0400, wrote:

>On Wed, 27 Sep 2017 12:06:08 -0400, jmcquown >
>wrote:
>
>>On 9/26/2017 10:29 PM, Wayne Boatwright wrote:
>>> On Tue 26 Sep 2017 06:44:56p, jmcquown told us...
>>>
>>>> Swiss Steak (Mom's recipe), mashed potatoes and steamed brussels
>>>> sprouts.
>>>>
>>>> From an old post, here's her recipe which I posted in 2008:
>>>>
>>>> Spicy Swiss Steak
>>>>
>>>> 2 - 2-1/2 lbs. round steak
>>>> flour as needed
>>>> 2-3 Tbs. oil
>>>> 2 cloves garlic, minced
>>>> 2 bay leaves
>>>> 1/4-1/2 tsp. ground ginger
>>>> 1/2 tsp. dried marjoram
>>>> 1/4 tsp. pepper
>>>> 1/2 tsp. salt
>>>> 2 -3 Tbs.dry red wine or red wine vinegar (I used the wine
>>>> vinegar) 1 can beef consommé (mom used canned, Campbell's in
>>>> fact) approx 2/3 c. water
>>>>
>>>> Cut the round steak into serving sized pieces. Dredge in flour,
>>>> shaking off the excess. (Let set on waxed paper until all the
>>>> steak is coated.)
>>>> Brown well in oil fairly quickly over medium-high heat. Place
>>>> the
>>>> steak in a fairly small baking dish that has a lid. (I used an
>>>> oval Corningware dish, about 3 inches deep.)
>>>> [snipped link to Corningware site]
>>>>
>>>> In a small bowl blend together the minced garlic, ground ginger,
>>>> salt, pepper and wine or wine vinegar. Pour and spread this
>>>> mixture (as best you can, heh) over the steak in the baking dish.
>>>> Then whisk together the canned beef consomme and water. Pour the
>>>> mixture over the steak. Add the bay leaves. Cover and bake at
>>>> 325F for about 2 hours, adding more water as needed halfway
>>>> through cooking - you want a nice gravy but not so much liquid
>>>> that it has to be thickened. You also don't want to just let this
>>>> one go without looking at it to make sure there is enough liquid
>>>> in the gravy... at least not if you want to spoon it over (guess
>>>> what?) mashed potatoes "
>>>>
>>>> That was the basis for dinner. Quite tasty!
>>>>
>>>> Jill
>>>>
>>>
>>> That sounds good, Jill. I always thought that the steak had to be
>>> pounded with flour, either with a meat hammer or the edge of a
>>> saucer. I believe my mother did that, as I have done. Apparently it
>>> isn't necessary.
>>>
>>I vaguely remember my mother using a meat mallet. But this is a recipe
>>she wrote out by hand. She didn't mention using a meat mallet or
>>pounding. All I can say is it comes out fork tender.
>>
>>Jill
>
>Swiss steak is supposed to be made with cube steak... beef round that
>has passed through a cubing machine... next time ask at the meat
>department where you shop.

It's called Swiss steak after the process of 'swissing' (pounding) the
steak to tenderize. Cube steak is 'mystery meat' and I would never
buy it these days. It's tough, odd pieces of meat. Buy a decent
piece of meat and you will have a decent meal. Depending upon your
family origins or where you live in the U.S,, it is either made with a
white gravy based sauce or a red tomato based sauce.
Janet US

On Wed, 27 Sep 2017 12:06:08 -0400, jmcquown >
wrote:

>On 9/26/2017 10:29 PM, Wayne Boatwright wrote:
>>
>> That sounds good, Jill. I always thought that the steak had to be
>> pounded with flour, either with a meat hammer or the edge of a
>> saucer. I believe my mother did that, as I have done. Apparently it
>> isn't necessary.
>>
>I vaguely remember my mother using a meat mallet.

You must have done something really bad.

On 9/27/2017 1:30 PM, wrote:
> On Wed, 27 Sep 2017 12:06:08 -0400, jmcquown >
> wrote:
>
>> On 9/26/2017 10:29 PM, Wayne Boatwright wrote:
>>> On Tue 26 Sep 2017 06:44:56p, jmcquown told us...
>>>
>>>> Swiss Steak (Mom's recipe), mashed potatoes and steamed brussels
>>>> sprouts.
>>>>
>>>> From an old post, here's her recipe which I posted in 2008:
>>>>
>>>> Spicy Swiss Steak
>>>>
>>>> 2 - 2-1/2 lbs. round steak
>>>> flour as needed
>>>> 2-3 Tbs. oil
>>>> 2 cloves garlic, minced
>>>> 2 bay leaves
>>>> 1/4-1/2 tsp. ground ginger
>>>> 1/2 tsp. dried marjoram
>>>> 1/4 tsp. pepper
>>>> 1/2 tsp. salt
>>>> 2 -3 Tbs.dry red wine or red wine vinegar (I used the wine
>>>> vinegar) 1 can beef consommé (mom used canned, Campbell's in
>>>> fact) approx 2/3 c. water
>>>>
>>>> Cut the round steak into serving sized pieces. Dredge in flour,
>>>> shaking off the excess. (Let set on waxed paper until all the
>>>> steak is coated.)
>>>> Brown well in oil fairly quickly over medium-high heat. Place
>>>> the
>>>> steak in a fairly small baking dish that has a lid. (I used an
>>>> oval Corningware dish, about 3 inches deep.)
>>>> [snipped link to Corningware site]
>>>>
>>>> In a small bowl blend together the minced garlic, ground ginger,
>>>> salt, pepper and wine or wine vinegar. Pour and spread this
>>>> mixture (as best you can, heh) over the steak in the baking dish.
>>>> Then whisk together the canned beef consomme and water. Pour the
>>>> mixture over the steak. Add the bay leaves. Cover and bake at
>>>> 325F for about 2 hours, adding more water as needed halfway
>>>> through cooking - you want a nice gravy but not so much liquid
>>>> that it has to be thickened. You also don't want to just let this
>>>> one go without looking at it to make sure there is enough liquid
>>>> in the gravy... at least not if you want to spoon it over (guess
>>>> what?) mashed potatoes "
>>>>
>>>> That was the basis for dinner. Quite tasty!
>>>>
>>>> Jill
>>>>
>>>
>>> That sounds good, Jill. I always thought that the steak had to be
>>> pounded with flour, either with a meat hammer or the edge of a
>>> saucer. I believe my mother did that, as I have done. Apparently it
>>> isn't necessary.
>>>
>> I vaguely remember my mother using a meat mallet. But this is a recipe
>> she wrote out by hand. She didn't mention using a meat mallet or
>> pounding. All I can say is it comes out fork tender.
>>
>> Jill
>
> Swiss steak is supposed to be made with cube steak... beef round that
> has passed through a cubing machine... next time ask at the meat
> department where you shop.
>
Nonsense. My mother never used "cubed steak" for this recipe and I
never have, either.

Jill

On Wed, 27 Sep 2017 12:00:41 -0600, U.S. Janet B. >
wrote:

>On Wed, 27 Sep 2017 13:30:32 -0400, wrote:
>
>>On Wed, 27 Sep 2017 12:06:08 -0400, jmcquown >
>>wrote:
>>
>>>On 9/26/2017 10:29 PM, Wayne Boatwright wrote:
>>>> On Tue 26 Sep 2017 06:44:56p, jmcquown told us...
>>>>
>>>>> Swiss Steak (Mom's recipe), mashed potatoes and steamed brussels
>>>>> sprouts.
>>>>>
>>>>> From an old post, here's her recipe which I posted in 2008:
>>>>>
>>>>> Spicy Swiss Steak
>>>>>
>>>>> 2 - 2-1/2 lbs. round steak
>>>>> flour as needed
>>>>> 2-3 Tbs. oil
>>>>> 2 cloves garlic, minced
>>>>> 2 bay leaves
>>>>> 1/4-1/2 tsp. ground ginger
>>>>> 1/2 tsp. dried marjoram
>>>>> 1/4 tsp. pepper
>>>>> 1/2 tsp. salt
>>>>> 2 -3 Tbs.dry red wine or red wine vinegar (I used the wine
>>>>> vinegar) 1 can beef consommé (mom used canned, Campbell's in
>>>>> fact) approx 2/3 c. water
>>>>>
>>>>> Cut the round steak into serving sized pieces. Dredge in flour,
>>>>> shaking off the excess. (Let set on waxed paper until all the
>>>>> steak is coated.)
>>>>> Brown well in oil fairly quickly over medium-high heat. Place
>>>>> the
>>>>> steak in a fairly small baking dish that has a lid. (I used an
>>>>> oval Corningware dish, about 3 inches deep.)
>>>>> [snipped link to Corningware site]
>>>>>
>>>>> In a small bowl blend together the minced garlic, ground ginger,
>>>>> salt, pepper and wine or wine vinegar. Pour and spread this
>>>>> mixture (as best you can, heh) over the steak in the baking dish.
>>>>> Then whisk together the canned beef consomme and water. Pour the
>>>>> mixture over the steak. Add the bay leaves. Cover and bake at
>>>>> 325F for about 2 hours, adding more water as needed halfway
>>>>> through cooking - you want a nice gravy but not so much liquid
>>>>> that it has to be thickened. You also don't want to just let this
>>>>> one go without looking at it to make sure there is enough liquid
>>>>> in the gravy... at least not if you want to spoon it over (guess
>>>>> what?) mashed potatoes "
>>>>>
>>>>> That was the basis for dinner. Quite tasty!
>>>>>
>>>>> Jill
>>>>
>>>> That sounds good, Jill. I always thought that the steak had to be
>>>> pounded with flour, either with a meat hammer or the edge of a
>>>> saucer. I believe my mother did that, as I have done. Apparently it
>>>> isn't necessary.
>>>>
>>>I vaguely remember my mother using a meat mallet. But this is a recipe
>>>she wrote out by hand. She didn't mention using a meat mallet or
>>>pounding. All I can say is it comes out fork tender.
>>>
>>>Jill
>>
>>Swiss steak is supposed to be made with cube steak... beef round that
>>has passed through a cubing machine... next time ask at the meat
>>department where you shop.
>
>It's called Swiss steak after the process of 'swissing' (pounding) the
>steak to tenderize.

Wrong! Never pound any meat... use that meat mallet on your head to
wake up your comatose pea brain. Pounded meat breaks the cell walls
so the meat turns out dry and tough.

>Cube steak is 'mystery meat' and I would never
>buy it these days. It's tough, odd pieces of meat. Buy a decent
>piece of meat and you will have a decent meal.
>Janet US

How can it be mystery meat if you choose the piece of round steak and
ask the butcher to run it through the cubing machine? Or you can
easily cube it at home with a Jaquard... about $20.
https://www.amazon.com/Jaccard-20034.../dp/B001347JK6
Before marinating round steak for London broil I pierce each side a
few hundred times on each side with two large dinner forks I regularly
use for that purpose, one fork in each hand (~3 minutes).

Again, NEVER POUND ANY MEAT[period]or feed it to the crows as road
kill.

On Wed, 27 Sep 2017 16:07:25 -0400, jmcquown >
wrote:

>On 9/27/2017 1:30 PM, wrote:
>> On Wed, 27 Sep 2017 12:06:08 -0400, jmcquown >
>> wrote:
>>
>>> On 9/26/2017 10:29 PM, Wayne Boatwright wrote:
>>>> On Tue 26 Sep 2017 06:44:56p, jmcquown told us...
>>>>
>>>>> Swiss Steak (Mom's recipe), mashed potatoes and steamed brussels
>>>>> sprouts.
>>>>>
>>>>> From an old post, here's her recipe which I posted in 2008:
>>>>>
>>>>> Spicy Swiss Steak
>>>>>
>>>>> 2 - 2-1/2 lbs. round steak
>>>>> flour as needed
>>>>> 2-3 Tbs. oil
>>>>> 2 cloves garlic, minced
>>>>> 2 bay leaves
>>>>> 1/4-1/2 tsp. ground ginger
>>>>> 1/2 tsp. dried marjoram
>>>>> 1/4 tsp. pepper
>>>>> 1/2 tsp. salt
>>>>> 2 -3 Tbs.dry red wine or red wine vinegar (I used the wine
>>>>> vinegar) 1 can beef consommé (mom used canned, Campbell's in
>>>>> fact) approx 2/3 c. water
>>>>>
>>>>> Cut the round steak into serving sized pieces. Dredge in flour,
>>>>> shaking off the excess. (Let set on waxed paper until all the
>>>>> steak is coated.)
>>>>> Brown well in oil fairly quickly over medium-high heat. Place
>>>>> the
>>>>> steak in a fairly small baking dish that has a lid. (I used an
>>>>> oval Corningware dish, about 3 inches deep.)
>>>>> [snipped link to Corningware site]
>>>>>
>>>>> In a small bowl blend together the minced garlic, ground ginger,
>>>>> salt, pepper and wine or wine vinegar. Pour and spread this
>>>>> mixture (as best you can, heh) over the steak in the baking dish.
>>>>> Then whisk together the canned beef consomme and water. Pour the
>>>>> mixture over the steak. Add the bay leaves. Cover and bake at
>>>>> 325F for about 2 hours, adding more water as needed halfway
>>>>> through cooking - you want a nice gravy but not so much liquid
>>>>> that it has to be thickened. You also don't want to just let this
>>>>> one go without looking at it to make sure there is enough liquid
>>>>> in the gravy... at least not if you want to spoon it over (guess
>>>>> what?) mashed potatoes "
>>>>>
>>>>> That was the basis for dinner. Quite tasty!
>>>>>
>>>>> Jill
>>>>>
>>>>
>>>> That sounds good, Jill. I always thought that the steak had to be
>>>> pounded with flour, either with a meat hammer or the edge of a
>>>> saucer. I believe my mother did that, as I have done. Apparently it
>>>> isn't necessary.
>>>>
>>> I vaguely remember my mother using a meat mallet. But this is a recipe
>>> she wrote out by hand. She didn't mention using a meat mallet or
>>> pounding. All I can say is it comes out fork tender.
>>>
>>> Jill
>>
>> Swiss steak is supposed to be made with cube steak... beef round that
>> has passed through a cubing machine... next time ask at the meat
>> department where you shop.
>>
>Nonsense. My mother never used "cubed steak" for this recipe and I
>never have, either.
>
>Jill

You've often said your mother wasn't much of a cook, I believe you.

On 9/27/2017 5:28 PM, wrote:
> On Wed, 27 Sep 2017 16:07:25 -0400, jmcquown >
> wrote:
>
>> On 9/27/2017 1:30 PM, wrote:
>>> On Wed, 27 Sep 2017 12:06:08 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 9/26/2017 10:29 PM, Wayne Boatwright wrote:
>>>>> On Tue 26 Sep 2017 06:44:56p, jmcquown told us...
>>>>>
>>>>>> Swiss Steak (Mom's recipe), mashed potatoes and steamed brussels
>>>>>> sprouts.
>>>>>>
>>>>>> From an old post, here's her recipe which I posted in 2008:
>>>>>>
>>>>>> Spicy Swiss Steak
>>>>>>
>>>>>> 2 - 2-1/2 lbs. round steak
>>>>>> flour as needed
>>>>>> 2-3 Tbs. oil
>>>>>> 2 cloves garlic, minced
>>>>>> 2 bay leaves
>>>>>> 1/4-1/2 tsp. ground ginger
>>>>>> 1/2 tsp. dried marjoram
>>>>>> 1/4 tsp. pepper
>>>>>> 1/2 tsp. salt
>>>>>> 2 -3 Tbs.dry red wine or red wine vinegar (I used the wine
>>>>>> vinegar) 1 can beef consommé (mom used canned, Campbell's in
>>>>>> fact) approx 2/3 c. water
>>>>>>
>>>>>> Cut the round steak into serving sized pieces. Dredge in flour,
>>>>>> shaking off the excess. (Let set on waxed paper until all the
>>>>>> steak is coated.)
>>>>>> Brown well in oil fairly quickly over medium-high heat. Place
>>>>>> the
>>>>>> steak in a fairly small baking dish that has a lid. (I used an
>>>>>> oval Corningware dish, about 3 inches deep.)
>>>>>> [snipped link to Corningware site]
>>>>>>
>>>>>> In a small bowl blend together the minced garlic, ground ginger,
>>>>>> salt, pepper and wine or wine vinegar. Pour and spread this
>>>>>> mixture (as best you can, heh) over the steak in the baking dish.
>>>>>> Then whisk together the canned beef consomme and water. Pour the
>>>>>> mixture over the steak. Add the bay leaves. Cover and bake at
>>>>>> 325F for about 2 hours, adding more water as needed halfway
>>>>>> through cooking - you want a nice gravy but not so much liquid
>>>>>> that it has to be thickened. You also don't want to just let this
>>>>>> one go without looking at it to make sure there is enough liquid
>>>>>> in the gravy... at least not if you want to spoon it over (guess
>>>>>> what?) mashed potatoes "
>>>>>>
>>>>>> That was the basis for dinner. Quite tasty!
>>>>>>
>>>>>> Jill
>>>>>>
>>>>>
>>>>> That sounds good, Jill. I always thought that the steak had to be
>>>>> pounded with flour, either with a meat hammer or the edge of a
>>>>> saucer. I believe my mother did that, as I have done. Apparently it
>>>>> isn't necessary.
>>>>>
>>>> I vaguely remember my mother using a meat mallet. But this is a recipe
>>>> she wrote out by hand. She didn't mention using a meat mallet or
>>>> pounding. All I can say is it comes out fork tender.
>>>>
>>>> Jill
>>>
>>> Swiss steak is supposed to be made with cube steak... beef round that
>>> has passed through a cubing machine... next time ask at the meat
>>> department where you shop.
>>>
>> Nonsense. My mother never used "cubed steak" for this recipe and I
>> never have, either.
>>
>> Jill
>
> You've often said your mother wasn't much of a cook, I believe you.
>
I've also said when she wanted to she could make really good meals. She
simply didn't enjoy cooking. This recipe is a keeper.

Jill

"jmcquown" > wrote in message speaking of Swiss Steak

> Nonsense. My mother never used "cubed steak" for this recipe and I
> never have, either.
>
> Jill

Mine either, and me either.

Cheri

On Wed, 27 Sep 2017 16:07:25 -0400, jmcquown >
wrote:

>On 9/27/2017 1:30 PM, wrote:
>> On Wed, 27 Sep 2017 12:06:08 -0400, jmcquown >
>> wrote:
>>
>>> On 9/26/2017 10:29 PM, Wayne Boatwright wrote:
>>>> On Tue 26 Sep 2017 06:44:56p, jmcquown told us...
>>>>
>>>>> Swiss Steak (Mom's recipe), mashed potatoes and steamed brussels
>>>>> sprouts.
>>>>>
>>>>> From an old post, here's her recipe which I posted in 2008:
>>>>>
>>>>> Spicy Swiss Steak
>>>>>
>>>>> 2 - 2-1/2 lbs. round steak
>>>>> flour as needed
>>>>> 2-3 Tbs. oil
>>>>> 2 cloves garlic, minced
>>>>> 2 bay leaves
>>>>> 1/4-1/2 tsp. ground ginger
>>>>> 1/2 tsp. dried marjoram
>>>>> 1/4 tsp. pepper
>>>>> 1/2 tsp. salt
>>>>> 2 -3 Tbs.dry red wine or red wine vinegar (I used the wine
>>>>> vinegar) 1 can beef consommé (mom used canned, Campbell's in
>>>>> fact) approx 2/3 c. water
>>>>>
>>>>> Cut the round steak into serving sized pieces. Dredge in flour,
>>>>> shaking off the excess. (Let set on waxed paper until all the
>>>>> steak is coated.)
>>>>> Brown well in oil fairly quickly over medium-high heat. Place
>>>>> the
>>>>> steak in a fairly small baking dish that has a lid. (I used an
>>>>> oval Corningware dish, about 3 inches deep.)
>>>>> [snipped link to Corningware site]
>>>>>
>>>>> In a small bowl blend together the minced garlic, ground ginger,
>>>>> salt, pepper and wine or wine vinegar. Pour and spread this
>>>>> mixture (as best you can, heh) over the steak in the baking dish.
>>>>> Then whisk together the canned beef consomme and water. Pour the
>>>>> mixture over the steak. Add the bay leaves. Cover and bake at
>>>>> 325F for about 2 hours, adding more water as needed halfway
>>>>> through cooking - you want a nice gravy but not so much liquid
>>>>> that it has to be thickened. You also don't want to just let this
>>>>> one go without looking at it to make sure there is enough liquid
>>>>> in the gravy... at least not if you want to spoon it over (guess
>>>>> what?) mashed potatoes "
>>>>>
>>>>> That was the basis for dinner. Quite tasty!
>>>>>
>>>>> Jill
>>>>>
>>>>
>>>> That sounds good, Jill. I always thought that the steak had to be
>>>> pounded with flour, either with a meat hammer or the edge of a
>>>> saucer. I believe my mother did that, as I have done. Apparently it
>>>> isn't necessary.
>>>>
>>> I vaguely remember my mother using a meat mallet. But this is a recipe
>>> she wrote out by hand. She didn't mention using a meat mallet or
>>> pounding. All I can say is it comes out fork tender.
>>>
>>> Jill
>>
>> Swiss steak is supposed to be made with cube steak... beef round that
>> has passed through a cubing machine... next time ask at the meat
>> department where you shop.
>>
>Nonsense. My mother never used "cubed steak" for this recipe and I
>never have, either.
>
>Jill

that's because Swiss steak existed long before cube steak.
Janet US

On Wed, 27 Sep 2017 17:26:29 -0400, wrote:

>On Wed, 27 Sep 2017 12:00:41 -0600, U.S. Janet B. >
>wrote:
>
>>On Wed, 27 Sep 2017 13:30:32 -0400, wrote:
>>
>>>On Wed, 27 Sep 2017 12:06:08 -0400, jmcquown >
>>>wrote:
>>>
>>>>On 9/26/2017 10:29 PM, Wayne Boatwright wrote:
>>>>> On Tue 26 Sep 2017 06:44:56p, jmcquown told us...
>>>>>
>>>>>> Swiss Steak (Mom's recipe), mashed potatoes and steamed brussels
>>>>>> sprouts.
>>>>>>
>>>>>> From an old post, here's her recipe which I posted in 2008:
>>>>>>
>>>>>> Spicy Swiss Steak
>>>>>>
>>>>>> 2 - 2-1/2 lbs. round steak
>>>>>> flour as needed
>>>>>> 2-3 Tbs. oil
>>>>>> 2 cloves garlic, minced
>>>>>> 2 bay leaves
>>>>>> 1/4-1/2 tsp. ground ginger
>>>>>> 1/2 tsp. dried marjoram
>>>>>> 1/4 tsp. pepper
>>>>>> 1/2 tsp. salt
>>>>>> 2 -3 Tbs.dry red wine or red wine vinegar (I used the wine
>>>>>> vinegar) 1 can beef consommé (mom used canned, Campbell's in
>>>>>> fact) approx 2/3 c. water
>>>>>>
>>>>>> Cut the round steak into serving sized pieces. Dredge in flour,
>>>>>> shaking off the excess. (Let set on waxed paper until all the
>>>>>> steak is coated.)
>>>>>> Brown well in oil fairly quickly over medium-high heat. Place
>>>>>> the
>>>>>> steak in a fairly small baking dish that has a lid. (I used an
>>>>>> oval Corningware dish, about 3 inches deep.)
>>>>>> [snipped link to Corningware site]
>>>>>>
>>>>>> In a small bowl blend together the minced garlic, ground ginger,
>>>>>> salt, pepper and wine or wine vinegar. Pour and spread this
>>>>>> mixture (as best you can, heh) over the steak in the baking dish.
>>>>>> Then whisk together the canned beef consomme and water. Pour the
>>>>>> mixture over the steak. Add the bay leaves. Cover and bake at
>>>>>> 325F for about 2 hours, adding more water as needed halfway
>>>>>> through cooking - you want a nice gravy but not so much liquid
>>>>>> that it has to be thickened. You also don't want to just let this
>>>>>> one go without looking at it to make sure there is enough liquid
>>>>>> in the gravy... at least not if you want to spoon it over (guess
>>>>>> what?) mashed potatoes "
>>>>>>
>>>>>> That was the basis for dinner. Quite tasty!
>>>>>>
>>>>>> Jill
>>>>>
>>>>> That sounds good, Jill. I always thought that the steak had to be
>>>>> pounded with flour, either with a meat hammer or the edge of a
>>>>> saucer. I believe my mother did that, as I have done. Apparently it
>>>>> isn't necessary.
>>>>>
>>>>I vaguely remember my mother using a meat mallet. But this is a recipe
>>>>she wrote out by hand. She didn't mention using a meat mallet or
>>>>pounding. All I can say is it comes out fork tender.
>>>>
>>>>Jill
>>>
>>>Swiss steak is supposed to be made with cube steak... beef round that
>>>has passed through a cubing machine... next time ask at the meat
>>>department where you shop.
>>
>>It's called Swiss steak after the process of 'swissing' (pounding) the
>>steak to tenderize.
>
>Wrong! Never pound any meat... use that meat mallet on your head to
>wake up your comatose pea brain. Pounded meat breaks the cell walls
>so the meat turns out dry and tough.
>
>>Cube steak is 'mystery meat' and I would never
>>buy it these days. It's tough, odd pieces of meat. Buy a decent
>>piece of meat and you will have a decent meal.
>>Janet US
>
>How can it be mystery meat if you choose the piece of round steak and
>ask the butcher to run it through the cubing machine? Or you can
>easily cube it at home with a Jaquard... about $20.
>https://www.amazon.com/Jaccard-20034.../dp/B001347JK6
>Before marinating round steak for London broil I pierce each side a
>few hundred times on each side with two large dinner forks I regularly
>use for that purpose, one fork in each hand (~3 minutes).
>
>Again, NEVER POUND ANY MEAT[period]or feed it to the crows as road
>kill.

Whoops! Sheldon! You don't know what you are talking about.
Janet US

On 9/27/2017 5:26 PM, wrote:
> On Wed, 27 Sep 2017 12:00:41 -0600, U.S. Janet B. >
> wrote:
>
>> On Wed, 27 Sep 2017 13:30:32 -0400, wrote:
>>
>>> On Wed, 27 Sep 2017 12:06:08 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 9/26/2017 10:29 PM, Wayne Boatwright wrote:
>>>>> On Tue 26 Sep 2017 06:44:56p, jmcquown told us...
>>>>>
>>>>>> Swiss Steak (Mom's recipe), mashed potatoes and steamed brussels
>>>>>> sprouts.
>>>>>>
>>>>>> From an old post, here's her recipe which I posted in 2008:
>>>>>>
>>>>>> Spicy Swiss Steak
>>>>>>
>>>>>> 2 - 2-1/2 lbs. round steak
>>>>>> flour as needed
>>>>>> 2-3 Tbs. oil
>>>>>> 2 cloves garlic, minced
>>>>>> 2 bay leaves
>>>>>> 1/4-1/2 tsp. ground ginger
>>>>>> 1/2 tsp. dried marjoram
>>>>>> 1/4 tsp. pepper
>>>>>> 1/2 tsp. salt
>>>>>> 2 -3 Tbs.dry red wine or red wine vinegar (I used the wine
>>>>>> vinegar) 1 can beef consommé (mom used canned, Campbell's in
>>>>>> fact) approx 2/3 c. water
>>>>>>
>>>>>> Cut the round steak into serving sized pieces. Dredge in flour,
>>>>>> shaking off the excess. (Let set on waxed paper until all the
>>>>>> steak is coated.)
>>>>>> Brown well in oil fairly quickly over medium-high heat. Place
>>>>>> the
>>>>>> steak in a fairly small baking dish that has a lid. (I used an
>>>>>> oval Corningware dish, about 3 inches deep.)
>>>>>> [snipped link to Corningware site]
>>>>>>
>>>>>> In a small bowl blend together the minced garlic, ground ginger,
>>>>>> salt, pepper and wine or wine vinegar. Pour and spread this
>>>>>> mixture (as best you can, heh) over the steak in the baking dish.
>>>>>> Then whisk together the canned beef consomme and water. Pour the
>>>>>> mixture over the steak. Add the bay leaves. Cover and bake at
>>>>>> 325F for about 2 hours, adding more water as needed halfway
>>>>>> through cooking - you want a nice gravy but not so much liquid
>>>>>> that it has to be thickened. You also don't want to just let this
>>>>>> one go without looking at it to make sure there is enough liquid
>>>>>> in the gravy... at least not if you want to spoon it over (guess
>>>>>> what?) mashed potatoes "
>>>>>>
>>>>>> That was the basis for dinner. Quite tasty!
>>>>>>
>>>>>> Jill
>>>>>
>>>>> That sounds good, Jill. I always thought that the steak had to be
>>>>> pounded with flour, either with a meat hammer or the edge of a
>>>>> saucer. I believe my mother did that, as I have done. Apparently it
>>>>> isn't necessary.
>>>>>
>>>> I vaguely remember my mother using a meat mallet. But this is a recipe
>>>> she wrote out by hand. She didn't mention using a meat mallet or
>>>> pounding. All I can say is it comes out fork tender.
>>>>
>>>> Jill
>>>
>>> Swiss steak is supposed to be made with cube steak... beef round that
>>> has passed through a cubing machine... next time ask at the meat
>>> department where you shop.
>>
>> It's called Swiss steak after the process of 'swissing' (pounding) the
>> steak to tenderize.
>
> Wrong! Never pound any meat... use that meat mallet on your head to
> wake up your comatose pea brain. Pounded meat breaks the cell walls
> so the meat turns out dry and tough.
>
>> Cube steak is 'mystery meat' and I would never
>> buy it these days. It's tough, odd pieces of meat. Buy a decent
>> piece of meat and you will have a decent meal.
>> Janet US
>
> How can it be mystery meat if you choose the piece of round steak and
> ask the butcher to run it through the cubing machine?

Ask yourself the same question about ground beef. How can it be mystery
meat if you select the chuck roast, sirloin, top or bottom round.
Whatever. You select it and watch the butcher grind it for you.

I do have a meat grinder. But I'm not nearly as paranoid as some people
about "mystery meat". I also use very little ground meat in my cooking.

Jill