Wednesday, November 19, 2008
This is a dinner that my Mom would make many a Sunday. It is to die for, a real meat and potatoes kind of dinner,and it makes it's own gravy to put on those potatoes. How easy is that. Now this is one of those recipes that I have made for years and so I just dump and go. Don't worry, you cant really mess it up.
A piece of Swiss Steak.
salt pepper and whatever seasonings you might like
2-3 cans beef broth
Cut the fat off of the Swiss steak, then flour both sides, and season. Place in hot oil in a skillet, and brown on both sides. In a 13 x 9 pan or something like it, put 2 cans of the beef broth. Place meat into beef broth pan with mushrooms if wanted and put foil TIGHTLY over to seal. Bake for 2-3 hours @ 350-400*. Check to make sure it is not getting dry. Then, put some flour into the last can of beef broth, let's say about 1/3 C. Wing it, it may take more or less depending on how much broth the meat itself has made. Put into pan and bake another 30-60 minutes. It should be VERY tender when it is done, and should have plenty of gravy.
Growing up in the Midwest, we always served this with mashed spuds, homemade rolls with butter, green beans. Now I have broccoli and a salad with it, but still kept the rolls and spuds.
ENJOY AND DON'T FORGET TO LEAVE ME A COMMENT AND LET ME KNOW HOW YOU LIKE IT.