On Nov 2, 6:51 pm, aem > wrote:
> 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.

A Pittburghed steak is one that is cooked over a high flame. Well
browned on the outside, cold rare inside. The OP, ketchup clown, is
just full of crap.

> -aem

--Bryan