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Sunday, May 29, 2011

Savory Swiss Steak

Howdy…here it is the Opening Weekend of the Summer of 2011!   I just love this time of year and looking forward to our return visit to Gulfport/St. Pete in July.  

As the summer season kicks off, I though that I would be grilling something.   Actually, we have had a wonderful early spring and we already have been enjoying the outdoor grill.  I did a “supper poll” and was surprised to hear that everyone wanted Swiss Steak and Mashed Potatoes.   I had the best mashed potatoes this week at a wonderful restaurant here in Knoxville.  The Orangery on Kingston Pike is a must visit restaurant if you are in town. 

On to the supper offering…Swiss Steak, Mashed Potatoes and a Mesculin Salad from the garden. 

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Savory Swiss Steak

Crockpot, Main Dish

1 1/2 pound round steak
1/4 c flour
2 ts dry mustard
1 ts salt
1/4 ts pepper
2 tb butter
2 tb oil
1  onion, finely chopped
2  carrots, peeled and grated
2  stalks celery, finely chopped
16 oz tomatoes
2 tb Worcestershire sauce
1 tb brown sugar

Cut steak into 6 serving-size portions. Coat with a mixture of flour, mustard, salt and pepper. Using a large frying pan, brown meat in half the butter and oil. Transfer to crockpot. Heat remaining butter and oil in frying pan. Sauté onions, carrots and celery until glazed. Add tomatoes, Worcestershire and brown sugar. Heat, scraping up drippings. Pour over meat. Cover. Cook on low, 6 to 8 hours, or until tender. 

Serve meat with sauce spooned over. Sprinkle with parsley.

I have also made this in the oven at 350F for two to three hours. 

Notes:  ©WHStoneman

Yield: 6 servings




** Exported from Now You're Cooking! v5.88 **

Mesculin Salad with Bleu Cheese and Toasted Sunflower Seeds

Swiss Steak with Mashed Yukon and Chives


Bon Appétit
and 
Enjoy YOUR Wonderful World!



1 comment:

Gary said...

Mr. Bill,

Yes, season of the grill is here… Well actually I grill year round, (lol). I can not wait to try this Swiss Steak recipe. I tend to use the crock-pot more during in the summer then any other time of year. It’s as good as having a genie in a bottle. Set dinner to cooking, go work (putter about) the yard all day, come in take a shower, and “poof”, dinner is ready. Hoping you guys have a wonderful weekend and I well be watching for your posting on the weekends culinary adventures. – G

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015