"Melba's Jammin'" > wrote in message
...
> 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, the next time you have a 1-inch thick slice of meat use Sheldon's
recipe. It is fine.

Charlie

SWISS STEAK

Source: Sheldon, rfc, 25FEB02

1.5 to 3 lbs. round steak (about 1-inch thick)
1/3 cup flour
2 large onions, sliced
2 tbs. fat
1.5 tsp. salt
1/8 tsp. black pepper
1 clove garlic, cut fine
1 stalk celery, diced
1.5 cups canned tomatoes
1/2 cup water
1/2 cup wine
2 potatoes, quartered
2-3 carrots, chunked
1/2 green pepper, sliced
chopped parsley


Lay the meat on a breadboard and sprinkle both sides with flour. Using a
mallet, pound the flour into the steak on both sides. The flour will become
absorbed into the steak. Sauté the onions in the oil and remove from the
pan. Add the meat to the pan and brown well on both sides. This will take
about 10-20 minutes. Sprinkle with salt and pepper. Deglaze pan with wine,
add water. Place the peppers, tomatoes, garlic, celery, carrots, potatoes
and the sautéed onions over the steak. Cover the pan and simmer for about
1.5 hours or until tender. Serve over noodles, rice or mashed potatoes.
Garnish with parsley. Serves 4 to 6 depending on amount of beef you use.