|With Wholewheat Pasta: Nontraditional and Yummy|
Recipe adapted from Meals for One or Two
Swiss steak was all the rage in the 1950s. Our moms and grandmas made it, but today it’s distinctly out of fashion. And yet moist-cooking an inexpensive steak to tenderness is economical. The rich juices can be served over potatoes or noodles, making it a classic comfort food. Slowly simmering Swiss Steak creates a voluptuous smell that permeates the senses long before dinner. And did I mention that it’s delicious? I’ve never blogged a beef recipe before, but Swiss Steak is worth celebrating. This recipe, from Mom’s cookbook, features the unusual addition of garden carrots, zucchini, and tomatoes.
|Colorful Late Season Produce from the Garden|
|Another Winning Recipe from a Fave Cookbook|
|Swissing: It's All About the Tenderizing Mallet|
~2 lb. beef round steak, ¾ inch thick
2½ tbsp. all purpose flour
¾ tsp. salt
a few grinds black pepper
1 tbsp. olive oil
½ cup chopped onion
2½ cups beef broth, divided
1 tbsp. tomato paste (optional, added by Robin)
~7 medium carrots, cut into 1-inch pieces (2 – 2½ cups)
~4 small zucchini, in 3/8-inch slices (3½ – 4 cups)
1¼ tsp. dried dillweed
salt and pepper
~4 medium tomatoes cut into wedges (2 – 2½ cups)
Parsley (optional garnish)
Cut meat into 6 – 8 serving-size pieces.
Mix together flour, salt, and pepper. Pound flour mixture thoroughly into meat using a tenderizing meat mallet.
Heat electric frying pan or skillet to 375 degrees F (medium high). Add olive oil and brown meat on one side (about 4 minutes). Flip the meat and add chopped onion, cooking together until browned, another 4 minutes or so.
Add 2 cups of beef broth and tomato paste to skillet. Bring to boil then lower heat and simmer, covered, for 35 minutes. Add carrots. Cover and simmer for 12 minutes.
Add zucchini and dillweed and sprinkle with additional salt and pepper. If needed to submerge veggies, add ½ cup broth. Simmer about 5 minutes longer, or until meat and vegetables are tender.
Add tomato wedges, cover, and heat through. Garnish with fresh parsley if desired.
|First the Meat, then the Veggies|