Hi gang,
Dinner was good tonight. Salad, some cheese, crackers and the last of the olive tapenade started dinner. I decided I wasn't super hungry so just decided on a nice bowl of tomato soup. Finished up some strawberries and pineapple. Am now presently enjoying a nice glass of 14 hands Stampede. I ate the last of the Swiss steak for lunch earlier and that was quite filling. It was good. I will have to make it again soon.
Our air isn't normally too bad. It was just surprising to see it a little hazy the last few days due to the wild fires. I couldn't imagine what it would be like to actually be in those states! Now that would be horrifying.
Today though was actually a beautiful day. Clear blue skies here for a change and a little breeze. It is going to be a bit warmer this week between 103 and 106 but that is normal for right now. Next week it will be cooler. Thankfully all humidity is gone and it still feels much cooler. Going to scrub down the patio furniture and cushions tomorrow and sweep and hose the patio off. Keeps me busy, gives me some exercise, and gets me outside. Oh...and it needs done.
TT...thank you for the nice compliment.
I am glad you think I have a good attitude. You just haven't caught me on the right day.
As for cleaning well I just try to keep up with it. Now that I am getting older it just seems to be easier to do one or two things for an hour or so a day instead of trying to get everything done in 2 or 3 days and putting in several hours each day. Works out about the same and for some reason it is easier as it seems to stay cleaner longer. I also have more time for myself and am not so tired. As for the storm I hope you will continue to be safe.
Karen....your night out on the deck sounds delightful. I'm sure it is just beautiful there right now with all the Fall colors. Will say that is the one thing I do miss about the area.
Tom....Dinner sounds good. Gotta hand it to a guy who can make his own home made gravy.
Enjoy it with your leftover pork steak tomorrow. You will have a busy day with the farrier so it will be nice to already have your dinner made. While I enjoy potatoes I have to confess pasta and noodles are my favorite.
Normally I would have served the Swiss steak over mashed potatoes as that is how both my MIL and mother served it. My mom would also serve it over egg noodles on occasion which is also enjoyable and makes a nice change of pace.
YOWZA! $15.00 a lb!
That's a lot of money for little sirloin steaks. I wasn't talking fancy sirloin steak but the 'family pack' of thin, tough, odd shaped/cut stuff that you grill or have the butcher 'Swiss' for you just so you can make Swiss steak...you know...the cheap stuff. That's just what this dish was designed for and why I love it so much. You can use cube, round, blade, sirloin, chuck, or any other cheap, tough cut of meat. Best size is 4-5" wide x 5-6" long pieces.
What always made me laugh was for the longest time growing up I always thought this was a Swedish dish.
I never realized, until my mom explained that 'Swissing' is a technique of tenderizing the meat by pounding it with a metal meat mallot/running it through a mangler called Swissing and had nothing to do with the country. Actually it is a way to make super cheap and tough meat edible and fall apart tender. My mother's family, which originated from Hungary, and my MIL, who was Czechoslovakian, have almost identical recipes.
I'll post my MIL's recipe for those who may not have one or who want to compare notes. I think it would be fun as most of you have a recipe. I'd be curious to see how similar they all are.
AG'S FAMILY SWISS STEAK
INGREDIENTS:
---2 pounds cube, round, blade, sirloin, chuck, round or minute steaks; Swissed by the butcher or pounded with meat mallot; (get 5-8 pieces total and try for 4-5" wide x 5-6" long each piece. If bigger trim into shape with kitchen shears and remove any excess fat. If smaller not a big deal but you don't want too small.)
---olive oil; use as needed (4-6 Tbsps.)
---Kosher salt
---pepper (black or cayenne)
---paprika
---garlic powder
---flour
---1/2 a large or 1 small white onion; diced fine
---1 can (8-10 oz.) tomato sauce
---1 can (8-10 oz.) tomato soup
---1/2 a soup can of water; (more if needed)
---1 - 1.5 lbs. carrots; washed, peeled and cut into 3" pieces
---fresh or dried parsley for garnish
---few splashes (about 1 Tbsp.) Worcestershire sauce
--- mashed potatoes, hot egg noodles or fresh cooked rice to serve with steak.
--- *optional 1 can or jar (4-6 oz.) baby whole button mushrooms (Green Giant brand); Drain mushrooms and set liquid aside; rinse mushrooms and set aside.
INSTRUCTIONS
1.) Wash, dry and set aside meat. MAKE SURE it is 100% dry. When dry season meat with garlic powder.
2.) If using mushrooms drain and set aside liquid in one bowl and mushrooms in another.
3.) Season flour with salt, pepper, and paprika.
4.) Mix soup and sauce together in measuring cup. Add a little mushroom liquid if using and a little water to the can to make about 1/2 a can of liquid. Add that to the soup-sauce in the measuring cup. (If not using mushrooms then add 1/2 can water to soup or sauce mix in measuring cup.)
5.) Dice the onion and set aside.
6.) If meat is not in the right shape cut it with kitchen shears into appropriate size. Dredge your meat in the seasoned flour. Shake off any excess flour and set meat aside.
7.) Pour 4 Tbsps. olive oil in the bottom of a Dutch oven and heat. Brown meat lightly on both sides. Do in batches if necessary. Add more oil if/when needed and continue to brown all meat until done. When done just leave cooked meat on platter and set aside.
8.) Add onion to Dutch oven and the Worcestershire sauce. Stir a little to take raw edge off flour and soften onion a bit. Scrape bottom of Dutch oven with wooden spoon/spatula to release any browned bits. Add just a splash of water.
9.) Add the sauce-tomato soup-water mix. Return steak and juices to pan and make sure there is enough liquid to cover the meat completely.
10.) Add carrot to the pot and bring to a boil.
11.) Once it boils drop to a simmer. Add button mushrooms if using.
12.) Cook on a very low simmer for 2-3 HOURS until fork tender and starting falling apart. Stir on occasion and adjust seasoning and sauce level (add more water if needed) when/if needed.
13.) Serve over mashed potatoes or egg noodles or rice. Garnish with either dried or fresh parsley.
Enjoy!
