Posted tagged ‘Swiss Steak’

This one is for you…..

December 31, 2008

At some point in time, son, you are going to find yourself away from home – in a college dorm or your first apartment – and hankering for that dish that Mom made that was your favorite.  Naw…not the open can of Chef Boy R Dee’s ravioli or that Ramen noodle stuff.  It’s one that was handed down to me from my mom.  I mean, how can one ever forget coming in from a cold, wet fall/winter day to the smell of simmering swiss steak?  Yum.  It’s second only to the simmering pot of chicken and dumplings…or chili….but that’s another post.  Because you have never had the patience to sit still and watch – let alone help – I thought I would post it here for you.  So you can pull it up at any time….and make it for yourself.  So forgive me regular readers…and especially my vegetarian friends…but this one is just for him.

Swiss Steak Extraordinaire

Start with a regular round steak from the market….and look for cheap.  We don’t want to break the bank or anything.  The good stuff happens after you buy it anyway.  Cut the round steak into smaller pieces.  (My mom always left it whole and cooked it on the electric frying pan.)  Now slice a good sized sweet onion into very thin slices. 100_0692

Pour a thin coating of EVOO (that’s olive oil – thank you Rachel Ray!  I love that I even have it in my kitchen…) into a frying pan and layer about half the onion slices in there.  Turn the fire on low and get them cooking.

100_06931Now comes the fun part.  It’s messy.  Spread some newspaper on the counter top and cover it with wax paper.  Sprinkle the wax paper with some flour and dredge a piece of the steak in the flour.  ‘Dredge’ means to drag it through or coat it.  And you know that cool little hammer in the kitchen tool drawer you like?  The one with the spikes?  Well, wail away at that piece of meat, keeping it dry by turning it over and 100_0694over in the flour.  This is called ‘tenderizing’ but there is nothing ‘tender’ about it.  I have some fond memories of you and your sister helping with this part at times.  Why is it that you both like pulverizing red meat??  You need to do this with each and every piece.  Have fun!  Oh…and sprinkle on a teenybit of garlic or garlic salt now and then.   Not too much though.   

100_0695Layer the meat on top of the oil and the onions.

Layer the rest of the onions on the meat and put the cover on the pan.  You will need to turn the meat pieces occasionally…making sure that each side of 100_0696each piece gets a turn at the bottom of the pan, nearest the heat source. 

When each piece has been browned a little  you are going to pour in about a cup of water that has two bullion cubes dissolved in it.  Replace the top and let the pan simmer for a while.  ‘Simmer’ means it’s all going to be bubbling just a little…not a rolling boil. 

100_0700When it’s all cooking and smelling good – and here is the part you can omit if you are making it just for you because I know you profess to hate mushrooms – cover the whole deal with sliced, fresh mushrooms.  I usually buy a couple of whole ones and slice them really thin but the sliced ones were on sale this time.  I still ended up slicing each piece even thinner.   Your grandmother used canned mushrooms for the most part.  They were easier to find in the grocery store back in the olden days when Mom was a girl. 

100_0702The trick is to let the whole thing simmer (remember – a gentle bubbling not a boiling roll!)  for a long time.  Like an hour or two.  In fact, the longer the better.   Check it and turn the meat pieces now and then…and regularly scrape up the stuff that gets stuck to the bottom.  That’s good stuff for the gravy. Ew…don’t like what the camera flash does to the color.  This was a lovely warm, brown dish of flavor.

Whip up some mashed potatos from a box or toss one into the oven to bake.  And make some green beans or some other kind of vegetable  ….. please.  Do it for me.  For old times sake.

And there you have it. 

Your favorite thing that Mom cooked for dinner –

100_0705when you were 14……and a carnivore. 

 

Advertisements