On the radio a person gave a recipe for round steak cooked in a catsup
type gravy. I only caught the tailend of the recipe. I looked a
similar recipe up on the internet, and it says to create a gravy and
cook the steak in it for about two hours in a low oven. It does not
tell you to brown the steak cubes first. It would seem as if that
would be necessary. They called the recipe Pittsburgh steak.

Thanks

Tom

On Nov 2, 2:24 pm, " >
wrote:
> On the radio a person gave a recipe for round steak cooked in a catsup
> type gravy. I only caught the tailend of the recipe. I looked a
> similar recipe up on the internet, and it says to create a gravy and
> cook the steak in it for about two hours in a low oven. It does not
> tell you to brown the steak cubes first. It would seem as if that
> would be necessary. They called the recipe Pittsburgh steak.

The question is, are you a troll, or are you just White trash? I say
the latter.
>
> Thanks
>
> Tom

--Bryan

On Nov 2, 12:24 pm, " >
wrote:
> On the radio a person gave a recipe for round steak cooked in a catsup
> type gravy. I only caught the tailend of the recipe. I looked a
> similar recipe up on the internet, and it says to create a gravy and
> cook the steak in it for about two hours in a low oven. It does not
> tell you to brown the steak cubes first. It would seem as if that
> would be necessary. They called the recipe Pittsburgh steak.
>
Never heard of Pittsburgh steak, but it sounds like it might be a
variant on Swiss steak. One way to do that is to pound flour into it
with the edge of a saucer, which helps tenderize it, then brown it
quickly on both sides, cover with some kind of tomato or tomato and
onion concoction and finish with long slow cooking either in the oven
or on the stovetop. -aem

On Nov 2, 6:51 pm, aem > wrote:
> On Nov 2, 12:24 pm, " >
> wrote:> On the radio a person gave a recipe for round steak cooked in a catsup
> > type gravy. I only caught the tailend of the recipe. I looked a
> > similar recipe up on the internet, and it says to create a gravy and
> > cook the steak in it for about two hours in a low oven. It does not
> > tell you to brown the steak cubes first. It would seem as if that
> > would be necessary. They called the recipe Pittsburgh steak.
>
> Never heard of Pittsburgh steak, but it sounds like it might be a
> variant on Swiss steak. One way to do that is to pound flour into it
> with the edge of a saucer, which helps tenderize it, then brown it
> quickly on both sides, cover with some kind of tomato or tomato and
> onion concoction and finish with long slow cooking either in the oven
> or on the stovetop.

A Pittburghed steak is one that is cooked over a high flame. Well
browned on the outside, cold rare inside. The OP, ketchup clown, is
just full of crap.

> -aem

--Bryan

I am the original poster, and the recipe was given on KDKA by one of
radio hosts speaking with the owner of a local chain of food stores
called Kuhns Markets. They called it Pittsburgh steak. In searching
the net, the only Pittsburgh steak I came up with was high flamed
steak. It is hard to believe that people can be so touchy about a
name. The people on the radio probably called it Pittsburgh steak
because of the fact that catsup was used, and Pittsburgh is home to
Heinz.

Tom

> wrote in message
ups.com...
>I am the original poster, and the recipe was given on KDKA by one of
> radio hosts speaking with the owner of a local chain of food stores
> called Kuhns Markets. They called it Pittsburgh steak. In searching
> the net, the only Pittsburgh steak I came up with was high flamed
> steak. It is hard to believe that people can be so touchy about a
> name. The people on the radio probably called it Pittsburgh steak
> because of the fact that catsup was used, and Pittsburgh is home to
> Heinz.
>
> Tom
>

Why don't you call the station and ask them?

" > wrote in
ups.com:

> I am the original poster, and the recipe was given on KDKA by
> one of radio hosts speaking with the owner of a local chain of
> food stores called Kuhns Markets. They called it Pittsburgh
> steak. In searching the net, the only Pittsburgh steak I came
> up with was high flamed steak. It is hard to believe that
> people can be so touchy about a name. The people on the radio
> probably called it Pittsburgh steak because of the fact that
> catsup was used, and Pittsburgh is home to Heinz.
>
> Tom

Like Kswck said call the station or contact the recipe lady there.
http://kdka.com/food
or call a Kuhn store.

> > I am the original poster, and the recipe was given on KDKA by
> Like Kswck said call the station or contact the recipe lady there.http://kdka.com/food
> or call a Kuhn store.

I did but apparently the owner of the food market, and the radio
person said they would post the recipe, but they did not.

Tom

"aem" > wrote in message
oups.com...
> On Nov 2, 12:24 pm, " >
> wrote:
>> On the radio a person gave a recipe for round steak cooked in a catsup
>> type gravy. I only caught the tailend of the recipe. I looked a
>> similar recipe up on the internet, and it says to create a gravy and
>> cook the steak in it for about two hours in a low oven. It does not
>> tell you to brown the steak cubes first. It would seem as if that
>> would be necessary. They called the recipe Pittsburgh steak.
>>
> Never heard of Pittsburgh steak, but it sounds like it might be a
> variant on Swiss steak. One way to do that is to pound flour into it
> with the edge of a saucer, which helps tenderize it, then brown it
> quickly on both sides, cover with some kind of tomato or tomato and
> onion concoction and finish with long slow cooking either in the oven
> or on the stovetop. -aem

*Shudder* The name Swiss Steak sounds appealing but my mom made it a few
times. I didn't like it one bit.

I sometimes let my daughter pick out meat at the store. Once she picked
round steaks. I wasn't going to Swiss them so I looked for another recipe.
Found one where they are cooked in a foil packet with slices of onion and
potato. She and my husband loved them. I can't say the same. Didn't find
the meat to be edible. But then I don't much like meat.

On Fri, 02 Nov 2007 13:24:21 -0700, "
> wrote:

>On the radio a person gave a recipe for round steak cooked in a catsup
>type gravy. I only caught the tailend of the recipe. I looked a
>similar recipe up on the internet, and it says to create a gravy and
>cook the steak in it for about two hours in a low oven. It does not
>tell you to brown the steak cubes first. It would seem as if that
>would be necessary. They called the recipe Pittsburgh steak.
>
>Thanks
>
>Tom

Yeah, I think Pittsburgh Steak is a misnomer. The only Pittsburgh
steak I know of involves charing the steak on the outside whilst
leaving the inside very rare. This recipe might be what you're looking
for though, although it's all done on the stove top. I'm sure a slow
oven could be subbed, if that's your preference.

Regards,
Tracy R

Coke Steak

1 pound tenderized round steak
Flour
Salt and pepper, to taste
1/2 cup chopped onion
2 tablespoons cooking oil
6 tablespoons ketchup
Coca-Cola

Flour, salt and pepper steak. Brown steak with onion on both sides
using cooking oil. Add ketchup and enough Coke to cover steak. Bring
to a boil and then simmer until sauce is thick and steak is tender.