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View Diary: What's For Dinner? Steak on a Budget (68 comments)

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  •  They are a chuck eye, and I don't understand (10+ / 0-)

    why they are so inexpensive because they only get a handful from each chuck. You should see how people here in Maine fight over those steaks at the market. I've really seen people get into it over them in the meat department.

    I resent that. I demand snark, and overly so -- Markos Moulitsas.

    by commonmass on Sat Aug 24, 2013 at 05:12:24 PM PDT

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    •  I'm a child of the Sixties, a bit before your time (11+ / 0-)

      My Mom used to make something called Swiss Steak that used to be my favorite dinner next to fried chicken.

      Here's Alton Brown's recipe, which sounds pretty true to how I remember it.  I think my Mom actually used a pressure cooker to get the beef really tender.  She didn't slice the round steak, but cut it into individual serving sizes.  Served it with mashed potatoes.

      2 pounds beef bottom round, trimmed of excess fat
      2 teaspoons kosher salt
      1 teaspoon freshly ground black pepper
      3/4 cup all-purpose flour
      1/4 cup vegetable oil or bacon drippings
      1 large onion, thinly sliced
      2 cloves garlic, minced
      2 stalks celery, chopped
      1 tablespoon tomato paste
      1 (14.5-ounce) can diced tomatoes
      1 teaspoon smoked paprika
      1 teaspoon dried oregano
      1 tablespoon Worcestershire sauce
      1 1/2 cups beef broth
      Directions
      Preheat the oven to 325 degrees F.

      Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.

      Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

      Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

      Read more at: http://www.foodnetwork.com/...

      Through early morning fog I see visions of the things to be the pains that are withheld for me I realize and I can see...

      by Keith930 on Sat Aug 24, 2013 at 05:52:41 PM PDT

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