Brainy Gourmet

Brainy Gourmet
The Doctor is into Delicious!

Tuesday, June 27, 2017

Swiss Steak ~ Meat and Potatoes... No Sugar in that!


Is Swiss steak from Switzerland? Well, particular information could not be found if it is or is not. But, if you type in Swiss steak on the internet just about everybody and their brother has a recipe for it. Most make it like mom or grandma used to.

You will need either top sirloin steak or a nice round steak. Marinate the meat in balsamic vinegar, garlic powder and meat tenderizer (tsp of each front and back) for about 1 hour prior to cooking.

When you are ready to start cooking, chop one onion and saute in olive oil until brown, push the onion to the side and add your meat (cut into med. size medallions). Brown the meat pieces on both sides and then cover with 1/4 cup of beef bouillon. Let is simmer for 8 min on low heat. Lastly, add 1 small can of tomato paste adding water to dilute the paste. 

Make sure to add the water slowly, judging the consistency in terms of thickness for the gravy you prefer. Toss in a pinch of salt along with some dried herbs: rosemary, mint, oregano and sage and simmer for 1 hour on low heat.

In the meantime, peel and boil as many potatoes as you will need to feed the family/guests. As for aside, sauteed mushrooms with asparagus.



~ Tutti a Tavola!


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