In article >, Wayne Boatwright
> wrote:

> 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

Where's my can of cream of mushroom soup?
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton