On Tue, 26 Aug 2008 14:24:59 -0700 (PDT), Nancy2
> wrote:

>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.
snippage

>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.

Those are great ideas Nancy, thanks. I really like the dried ground
mustard idea.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 8/25