On Aug 26, 3:51*pm, koko > wrote:
> I bought some eye of round steak that had been put through the
> tenderizing machine. My intention was to make Chicken Fried Steak, but
> lately there has been some discussion here about Swiss Steak. Mainly
> about what makes Steak a Swiss Steak, and when it isn't a Swiss Steak.
> I decided to try and make the best of both worlds, my version of a
> Chicken Fried Steak gone awry. *Maybe I'll name it Swiss Fried Steak,
> yeah...that's it.
>
> If you don't want to bother clicking through the post you can get it
> all on my blah..blah..blog
>
> While I was deciding how I was going to go about this, I prepared some
> vegetables for roasting.
> Fingerling potatoes cut into wedges, half of an onion and a clove of
> elephant garlic.http://i36.tinypic.com/2zdrfj5.jpg
>
> I found some carrots in the back corner of the vegetable bin in a
> "green bag". I've only been using the green bags for a few months and
> I'm really sold on them. Produce really does last longer in them.
> I'm sure they've been in there at least a month. The tops were less
> than attractive but the carrots were still firm and crisp, crisp
> enough to be snapped in half.http://i34.tinypic.com/290zkib.jpg
>
> Sprinkled with olive oil, salt and pepper the veggies are ready for
> roasting.http://i34.tinypic.com/1zmjl29.jpg
>
> Time to face the meat and what to do. First I sauted the other half of
> the onion and set that aside.
> I decided to start making it Chicken Fried Steak style with seasoned
> salt and flour,http://i34.tinypic.com/2vxhyqx.jpg
>
> but pounded the flour into the meat Swiss Steak style.http://i38.tinypic.com/22anwk.jpg
>
> Then fried the floured meat in some oil and butter, Chicken Fried
> Steak style.http://i38.tinypic.com/nqwpwz.jpg
>
> Brown on one side then flip and top with the previously cooked onion,
> oh, oh, now we are slipping over to the Swiss Steak side.http://i33.tinypic.com/126bqmx.jpg
>
> Add the beef stock. This is where it screamed out for a bay leaf, yes
> it did I heard it. (no, I'm only on my second gin and tonic)http://i37.tinypic.com/1z4hefb.jpg
>
> Covered and simmered for probably 15 min. I'm sure the meat was
> already cooked but I was otherwise occupied at the time.
> To thicken the sauce I mixed some arrowroot with a "glug" of red wine
> and a tablespoon of the broth.http://i37.tinypic.com/w8km6a.jpg
>
> Removed the meat, cranked up the heat and added the arrowroot slurry.
> Let that simmer away for a few minutes.http://i37.tinypic.com/2ik4inc.jpg
>
> Lay down a little sauce, the meat and veggies. Mmmm Swiss Fried Steak.
> This turned out very good. I didn't use any other seasoning than the
> seasoned salt, a bay leaf and freshly ground black pepper.http://i38.tinypic.com/110k4ed.jpg
>
> I can see where some fresh thyme would be good in this also.
> Definitely a do over. *
>
> koko
> There is no love more sincere than the love of food
> * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
> updated 8/25

Sounds good - next time, "stroganoff it," add sour cream mixed with a
T. or so of flour - and thicken the broth with that just before
serving.

Dried ground mustard is the one spice that I use besides salt & pepper
when I pound the flour into the steak.

N.