In article >, zxcvbob
> wrote:

> Melba's Jammin' wrote:
> > Stir fried beef with sweet red peppers, ok? Did a shortcut on the
> > marinade (some bottled crap) and it was awful - tasteless. Used a
> > small hunk of top round that I sliced thin. When I went to thicken
> > up the "glaze" (which was going to be "sauce" by virtue of
> > quantity), I dumped too much cornstarch in it. Godawful gluey
> > tasteless mess and a waste of a good sweet pepper. Rob said it was
> > okay so I said he could eat as much of it as normally would then,
> > liar. I gave up on mine and absolved him from the rest of his and
> > chucked the rest. Thank God for the rice! Sticky like I like it.

>
> You and top rounds don't seem to get along very well. IIRC, the
> infamous Swiss Steak was also a top round.
>
> Bob

Oh, STFU. LOL! Thin-sliced and marinated was the suggestion for the
rest of the Swish Steak top round. I've done stir-fry with plain ol'
round steak and haven't minded. It wasn't the meat that was flavorless,
it was the sauce. Gack.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.