On Mon 03 Jan 2005 06:45:19p, Melba's Jammin' tittered and giggled, and
giggled and tittered, and finally blurted out...

> I sliced the meat in two, horizontally, although I did it vertically.
>:-)
> I pounded the hell, snot, and sh** out of it with a knife (poor woman's
> cube steak?), working seasoned flour into it. Browned it in oil and
> butter, covered it with onions, mushrooms, some green & red peppers
> (dehydrated), and a can of Red Gold Petite diced tomatoes and baked it
> at 300 for about 2 hours. It was tender enough and the meat was
> disgustingly dry. Bleah. The mushrooms were great. Served with some
> disgusting scalloped corn and canned green beans that had no flavor
> whatsoever, even though they'd been doused liberally with Butter Buds
> before nuking. The baked potato would have been fine with some sour
> cream and butter, but I didn't have any sour cream.
>
> Gee, I can't WAIT to do this again. Not!

Barb, I have NEVER had Swiss steak where the meat was actually succulent.
It's just not that type of meat. Tender, yes, but usually on the dry side.
IMHO, to make Swiss steak enjoyable the sauce, or gravy, in the dish must
make up for the succulence lacking in the meat. It needs to be slightly
thickened and very smooth, and needs to coat the meat thoroughly when
served, regardless of what else is added to the dish.

Having said all that, I really do like Swiss steak, but it must have the
right combination of ingredients, texture, and moistness through the sauce.

Wayne