Wednesday, July 27, 2011



This is a variation on what, for some strange reason, used to be called Swiss Steak in the 50's.  It's pretty easy to fix and will tenderize a tougher cut of meat due to the long, slow cooking.  It's very good and would serve as a nice company dish as you can prepare most of it in advance.


Olive oil
1 medium onion, thinly sliced, and separated into rings
1 lb. top round steak cut about 1/2 " thick and cut into four equal pieces.
Kosher salt, to taste
Fresh ground pepper, to taste
1 8 oz. can tomato sauce
1/3 cup coarsely chopped celery
1/2 tsp. Italian Herb Mix
12 small new potatoes, cut in half

Green beans
Italian Herb Flavored butter  (1 tablespoon of melted butter with a sprinkle of Italian Herbs.  Let sit and then reheat when ready to use.)

Coat a large heated frying pan with olive oil.  Add the onions and cook until soft.  Remove onion.  Salt and pepper meat and sear until nicely brown.  Return onions to pan, add celery, tomato sauce and Italian Herb mix.  Cover and cook over low heat about one hour.  Turn and adjust seasoning, add new potatoes and cook until potatoes are done, about 30 minutes. 

Serve with green beans that have been cooked but are still crunchy and then tossed with hot, Italian Herb butter.

(Note:  This is also very good if you add 1/2 of a green pepper, thinly sliced at the same time as the celery.)

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