TAM'S SWISS STEAK
Source of Recipe
BB
List of Ingredients
1) A steak (sirloin, chuck or whatever) about 3/4-1" thick (boned) & any weight that you think you need for your family.
2) A little oil (just enough to sear meat in the skillet).
3) HEINZ ketchip (ONLY this brand), enough to have meat swimming in it, yet not deep (maybe 1/2" up skillet).
4) A little water to dilute ketchup slightly.
NO salt, pepper or anything else added.
Recipe
In large skillet, sear steak on both sides in oil (no flour). Turn heat down to low. Take bottle of ketchup & pour around edges of steak, then lift steak up enough to let ketchup run under it. Add enough water to thin it slightly (you will add a little more later on as it cooks). Cover & let simmer 1 - 1/2 hours, or until tender, turning occasionally & adding enough water so it won't stick--you want it thinner than an undiluted can of soup, but not thin). This sauce will be used to put over rice when serving so judge sauce thickness accordingly.
Posted by: Weeddigger on: 2/16/2003 - You can't imagine how many times I've started to post this but it will seem like I'm pulling your leg!! This is the way I've made my Swiss Steak for over 30 years. My family will not eat it any other way. When they serve it, the people say "WHAT? You've got to be kidding!". I have no idea where this came from, my head, a recipe or what. This is one of those that you sorta guess at amounts but I will give you an idea of "about" what I use. This is long only because I went into great details ---- don't let it scare you off! Please give it a try. Tam
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