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02-01-2005, 10:34 PM
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I need your counsel re round steak for Swiss steak
I've got a 1.75# slab of top round that's an inch thick. Any reason I
should not attempt to slice it in half horizontally for my Swish Steak? I haven't made that stuff in at least two-three years. Must be because I'm never satisfied with how it comes out. What's your way to do it? Mostly, I'm interested in how long it should braise or simmer before it's done -- and if it EVER gets tender. I await your counsel and advise. (Pork chow mein for supper tonight from last week's last of the pork loin.) -- -Barb, www.jamlady.eboard.com Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton 
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