On Nov 2, 12:24 pm, " >
wrote:
> On the radio a person gave a recipe for round steak cooked in a catsup
> type gravy. I only caught the tailend of the recipe. I looked a
> similar recipe up on the internet, and it says to create a gravy and
> cook the steak in it for about two hours in a low oven. It does not
> tell you to brown the steak cubes first. It would seem as if that
> would be necessary. They called the recipe Pittsburgh steak.
>
Never heard of Pittsburgh steak, but it sounds like it might be a
variant on Swiss steak. One way to do that is to pound flour into it
with the edge of a saucer, which helps tenderize it, then brown it
quickly on both sides, cover with some kind of tomato or tomato and
onion concoction and finish with long slow cooking either in the oven
or on the stovetop. -aem