Old Fashioned Swiss Steak

Wayne Boatwright said:

Anyone have a special favorite?

I'm not interested in the "brown gravy" kind. I'm looking for one
with tomatoes/stewed tomatoes, veggies, etc.

Baked or braised, not crockpot.

TIA

Not sure this will qualify, but Mom makes a fantastic Swiss Steak. 1 lb.
round steak (tenderized - use your hand, a mallet, whatever!); 1/4 c. flour.
One sweet onion cut into rings. 1/4 c. red wine. 1/2 tsp. ground black
pepper; 1/2 tsp. dried basil, 1/2 tsp. dried oregano, 1 lb. can diced
tomatoes.

Cut the round steak into serving-size pieces. Shake the meat in a bag with
the flour, pepper and dried herbs. Brown the onions and meat in a little
oil; add the wine to deglaze the pan. Stir in the tomatoes. Cover the pan
and simmer over very low heat, about 1-1/2 hours, until the meat is tender.

Jill

On Sat 03 Sep 2005 11:47:59p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Anyone have a special favorite?

I'm not interested in the "brown gravy" kind. I'm looking for one
with tomatoes/stewed tomatoes, veggies, etc.

Baked or braised, not crockpot.

TIA

Not sure this will qualify, but Mom makes a fantastic Swiss Steak. 1
lb. round steak (tenderized - use your hand, a mallet, whatever!); 1/4
c. flour. One sweet onion cut into rings. 1/4 c. red wine. 1/2 tsp.
ground black pepper; 1/2 tsp. dried basil, 1/2 tsp. dried oregano, 1 lb.
can diced tomatoes.

Cut the round steak into serving-size pieces. Shake the meat in a bag
with the flour, pepper and dried herbs. Brown the onions and meat in a
little oil; add the wine to deglaze the pan. Stir in the tomatoes.
Cover the pan and simmer over very low heat, about 1-1/2 hours, until
the meat is tender.

Jill

Thanks, Jill, it sure looks like it qualifies! I wanted to make Swiss
Steak tomorrow, so will try this one.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Wayne Boatwright said:

On Sat 03 Sep 2005 11:47:59p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Anyone have a special favorite?

I'm not interested in the "brown gravy" kind. I'm looking for one
with tomatoes/stewed tomatoes, veggies, etc.

Baked or braised, not crockpot.

TIA

Not sure this will qualify, but Mom makes a fantastic Swiss Steak. 1
lb. round steak (tenderized - use your hand, a mallet, whatever!);
1/4 c. flour. One sweet onion cut into rings. 1/4 c. red wine. 1/2
tsp. ground black pepper; 1/2 tsp. dried basil, 1/2 tsp. dried
oregano, 1 lb. can diced tomatoes.

Cut the round steak into serving-size pieces. Shake the meat in a
bag with the flour, pepper and dried herbs. Brown the onions and
meat in a little oil; add the wine to deglaze the pan. Stir in the
tomatoes. Cover the pan and simmer over very low heat, about 1-1/2
hours, until the meat is tender.

Jill

Thanks, Jill, it sure looks like it qualifies! I wanted to make Swiss
Steak tomorrow, so will try this one.

I think it's that old "neck of the woods" stuff coming into play again 😉

Jill

On Sun 04 Sep 2005 12:11:10a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Sat 03 Sep 2005 11:47:59p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

Thanks, Jill, it sure looks like it qualifies! I wanted to make Swiss
Steak tomorrow, so will try this one.

I think it's that old "neck of the woods" stuff coming into play again 😉

LOL! Yes, Jill, I think you're right. Trouble is, I've had a lot of
different "woods" in the past. I spent the longest time in NE OH, but also
Memphis, St. Louis, and my family is all from NE MS. Quite a blend! :-)

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

Anyone have a special favorite?

I'm not interested in the "brown gravy" kind. I'm looking for one
with tomatoes/stewed tomatoes, veggies, etc.

Baked or braised, not crockpot.

TIA

Not sure this will qualify, but Mom makes a fantastic Swiss Steak. 1 lb.
round steak (tenderized - use your hand, a mallet, whatever!); 1/4 c.

flour.

Quoted message said:

One sweet onion cut into rings. 1/4 c. red wine. 1/2 tsp. ground black
pepper; 1/2 tsp. dried basil, 1/2 tsp. dried oregano, 1 lb. can diced
tomatoes.

Cut the round steak into serving-size pieces. Shake the meat in a bag

with

Quoted message said:

the flour, pepper and dried herbs. Brown the onions and meat in a little
oil; add the wine to deglaze the pan. Stir in the tomatoes. Cover the pan
and simmer over very low heat, about 1-1/2 hours, until the meat is

tender.

Quoted message said:

Jill

Jill, that really does sound good. I'm going to have to give it a try.
Thanks!

kili

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 04 Sep 2005 12:11:10a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Sat 03 Sep 2005 11:47:59p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

Thanks, Jill, it sure looks like it qualifies! I wanted to make Swiss
Steak tomorrow, so will try this one.

I think it's that old "neck of the woods" stuff coming into play again

😉

Quoted message said:

LOL! Yes, Jill, I think you're right. Trouble is, I've had a lot of
different "woods" in the past. I spent the longest time in NE OH, but

also

Quoted message said:

Memphis, St. Louis, and my family is all from NE MS. Quite a blend! :-)

--
Wayne Boatwright *¿*

I was referring, of course, to the Ohio "woods" 😄

Jill

On Sun 04 Sep 2005 04:43:55a, jmcquown wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun 04 Sep 2005 12:11:10a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:
> On Sat 03 Sep 2005 11:47:59p, jmcquown wrote in rec.food.cooking:

Quoted message said:

> Thanks, Jill, it sure looks like it qualifies! I wanted to make
> Swiss Steak tomorrow, so will try this one.

I think it's that old "neck of the woods" stuff coming into play
again

😉

Quoted message said:

LOL! Yes, Jill, I think you're right. Trouble is, I've had a lot of
different "woods" in the past. I spent the longest time in NE OH, but
also Memphis, St. Louis, and my family is all from NE MS. Quite a
blend! :-)

--
Wayne Boatwright *¿*

I was referring, of course, to the Ohio "woods" 😄

Jill

Yes, I know. I mentioned the other because I often look for recipes and
flavors that come from all of them at one time or another. The
concentration seems to be mostly OH and MS. :-)

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Wayne Boatwright said:

Anyone have a special favorite?

I'm not interested in the "brown gravy" kind. I'm looking for one
with tomatoes/stewed tomatoes, veggies, etc.

Baked or braised, not crockpot.

TIA

Not sure this will qualify, but Mom makes a fantastic Swiss Steak. 1
lb. round steak (tenderized - use your hand, a mallet, whatever!); 1/4
c. flour. One sweet onion cut into rings. 1/4 c. red wine. 1/2 tsp.
ground black pepper; 1/2 tsp. dried basil, 1/2 tsp. dried oregano, 1
lb. can diced tomatoes.

Cut the round steak into serving-size pieces. Shake the meat in a bag
with the flour, pepper and dried herbs. Brown the onions and meat in
a little oil; add the wine to deglaze the pan. Stir in the tomatoes.
Cover the pan and simmer over very low heat, about 1-1/2 hours, until
the meat is tender.

Jill

This is pretty much how I make mine sans the wine. I usually use round
steak but not always. When using a different cut of meat sometimes I'll
use a Dutch oven.

Michael

--
Send email to dog30 at charter dot net

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On Sat 03 Sep 2005 11:47:59p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Anyone have a special favorite?

I'm not interested in the "brown gravy" kind. I'm looking for one
with tomatoes/stewed tomatoes, veggies, etc.

Baked or braised, not crockpot.

TIA

Not sure this will qualify, but Mom makes a fantastic Swiss Steak. 1
lb. round steak (tenderized - use your hand, a mallet, whatever!); 1/4
c. flour. One sweet onion cut into rings. 1/4 c. red wine. 1/2 tsp.
ground black pepper; 1/2 tsp. dried basil, 1/2 tsp. dried oregano, 1 lb.
can diced tomatoes.

Cut the round steak into serving-size pieces. Shake the meat in a bag
with the flour, pepper and dried herbs. Brown the onions and meat in a
little oil; add the wine to deglaze the pan. Stir in the tomatoes.
Cover the pan and simmer over very low heat, about 1-1/2 hours, until
the meat is tender.

Jill

Thanks, Jill, it sure looks like it qualifies! I wanted to make Swiss
Steak tomorrow, so will try this one.

BTW Wayne, I noticed one of those (can not remember the name) cook bags
with the pre-mixed dried seasonings. All you add is tomatoes 🙂

Michael //// running like hell

--
Send email to dog30 at charter dot net

"kilikini" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

Anyone have a special favorite?

I'm not interested in the "brown gravy" kind. I'm looking for one
with tomatoes/stewed tomatoes, veggies, etc.

Baked or braised, not crockpot.

TIA

Not sure this will qualify, but Mom makes a fantastic Swiss Steak. 1
lb. round steak (tenderized - use your hand, a mallet, whatever!);
1/4 c.

flour.

Quoted message said:

One sweet onion cut into rings. 1/4 c. red wine. 1/2 tsp. ground
black pepper; 1/2 tsp. dried basil, 1/2 tsp. dried oregano, 1 lb. can
diced tomatoes.

Cut the round steak into serving-size pieces. Shake the meat in a
bag

with

Quoted message said:

the flour, pepper and dried herbs. Brown the onions and meat in a
little oil; add the wine to deglaze the pan. Stir in the tomatoes.
Cover the pan and simmer over very low heat, about 1-1/2 hours, until
the meat is

tender.

Quoted message said:

Jill

Jill, that really does sound good. I'm going to have to give it a
try. Thanks!

kili

I think you should try it kili. Give some to that hubby of yours. After
all, he was kind enough to give you some crabs...

Michael <- dodging the BIG knife Kili just swung at me 😉

--
Send email to dog30 at charter dot net

"Dog3" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"kilikini" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright wrote:
> Anyone have a special favorite?
>
> I'm not interested in the "brown gravy" kind. I'm looking for one
> with tomatoes/stewed tomatoes, veggies, etc.
>
> Baked or braised, not crockpot.
>
> TIA

Not sure this will qualify, but Mom makes a fantastic Swiss Steak. 1
lb. round steak (tenderized - use your hand, a mallet, whatever!);
1/4 c.

flour.

Quoted message said:

One sweet onion cut into rings. 1/4 c. red wine. 1/2 tsp. ground
black pepper; 1/2 tsp. dried basil, 1/2 tsp. dried oregano, 1 lb. can
diced tomatoes.

Cut the round steak into serving-size pieces. Shake the meat in a
bag

with

Quoted message said:

the flour, pepper and dried herbs. Brown the onions and meat in a
little oil; add the wine to deglaze the pan. Stir in the tomatoes.
Cover the pan and simmer over very low heat, about 1-1/2 hours, until
the meat is

tender.

Quoted message said:

Jill

Jill, that really does sound good. I'm going to have to give it a
try. Thanks!

kili

I think you should try it kili. Give some to that hubby of yours. After
all, he was kind enough to give you some crabs...

Michael <- dodging the BIG knife Kili just swung at me 😉

--
Send email to dog30 at charter dot net

It's called a meat cleaver and you'd better run! <g>

kili

On Sun 04 Sep 2005 05:02:18a, Dog3 wrote in rec.food.cooking:

Quoted message said:

BTW Wayne, I noticed one of those (can not remember the name) cook bags
with the pre-mixed dried seasonings. All you add is tomatoes 🙂

Michael //// running like hell

I've seen those in the store, but decided to pass as I like to use all fresh
ingredients if possible. I might actually try one sometime, though.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On Sun 04 Sep 2005 05:04:37a, Dog3 wrote in rec.food.cooking:

Quoted message said:

"kilikini" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright wrote:
> Anyone have a special favorite?
>
> I'm not interested in the "brown gravy" kind. I'm looking for one
> with tomatoes/stewed tomatoes, veggies, etc.
>
> Baked or braised, not crockpot.
>
> TIA

Not sure this will qualify, but Mom makes a fantastic Swiss Steak. 1
lb. round steak (tenderized - use your hand, a mallet, whatever!);
1/4 c. flour. One sweet onion cut into rings. 1/4 c. red wine. 1/2
tsp. ground black pepper; 1/2 tsp. dried basil, 1/2 tsp. dried
oregano, 1 lb. can diced tomatoes.

Cut the round steak into serving-size pieces. Shake the meat in a
bag with the flour, pepper and dried herbs. Brown the onions and
meat in a little oil; add the wine to deglaze the pan. Stir in the
tomatoes. Cover the pan and simmer over very low heat, about 1-1/2
hours, until the meat is tender.

Jill

Jill, that really does sound good. I'm going to have to give it a
try. Thanks!

kili

I think you should try it kili. Give some to that hubby of yours. After
all, he was kind enough to give you some crabs...

Michael <- dodging the BIG knife Kili just swung at me 😉

Oh, you're in rare form, Michael! I think you got up too early. :-)

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On Sun 04 Sep 2005 05:04:37a, Dog3 wrote in rec.food.cooking:

Quoted message said:

"kilikini" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
> Wayne Boatwright wrote:
> > Anyone have a special favorite?
> >
> > I'm not interested in the "brown gravy" kind. I'm looking for
> > one with tomatoes/stewed tomatoes, veggies, etc.
> >
> > Baked or braised, not crockpot.
> >
> > TIA
>
> Not sure this will qualify, but Mom makes a fantastic Swiss Steak.
> 1 lb. round steak (tenderized - use your hand, a mallet,
> whatever!); 1/4 c. flour. One sweet onion cut into rings. 1/4 c.
> red wine. 1/2 tsp. ground black pepper; 1/2 tsp. dried basil, 1/2
> tsp. dried oregano, 1 lb. can diced tomatoes.
>
> Cut the round steak into serving-size pieces. Shake the meat in a
> bag with the flour, pepper and dried herbs. Brown the onions and
> meat in a little oil; add the wine to deglaze the pan. Stir in the
> tomatoes. Cover the pan and simmer over very low heat, about 1-1/2
> hours, until the meat is tender.
>
> Jill
>
>

Jill, that really does sound good. I'm going to have to give it a
try. Thanks!

kili

I think you should try it kili. Give some to that hubby of yours.
After all, he was kind enough to give you some crabs...

Michael <- dodging the BIG knife Kili just swung at me 😉

Oh, you're in rare form, Michael! I think you got up too early. :-)

I'm watering this morning. I did get up too early. 5am to be precise. At
least I'll be finished with it by about 9:30. The 3 dead beat housepets
are still snoozing, but that is because the 4 of us watched a late movie
last night while snacking on popcorn. LOL... Hoot (the cat) doesn't eat the
popcorn. I'll toss a piece for the dogs to catch and if they miss it, the
cat is right in there batting the corn around like she's playing hockey
while the dogs try to grab it from her.

Michael
--
Send email to dog30 at charter dot net

On Sun 04 Sep 2005 05:30:44a, Dog3 wrote in rec.food.cooking:

Quoted message said:

I'm watering this morning. I did get up too early. 5am to be precise.
At least I'll be finished with it by about 9:30. The 3 dead beat
housepets are still snoozing, but that is because the 4 of us watched a
late movie last night while snacking on popcorn. LOL... Hoot (the cat)
doesn't eat the popcorn. I'll toss a piece for the dogs to catch and if
they miss it, the cat is right in there batting the corn around like
she's playing hockey while the dogs try to grab it from her.

Michael

Why don't you put in a sprinkling system? When we lived in OH, we had a
system that water the grass, irrigated the shrubs, etc. It's a time saver
and water saver. We even had a rain sensor to tell it not to sprinkle if
it was raining.

Here in AZ we had drip irrigation at the first house. Right now we're in a
rental, but we'll put it in at the new house for sure.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Wayne Boatwright <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On Sun 04 Sep 2005 05:30:44a, Dog3 wrote in rec.food.cooking:

Quoted message said:

I'm watering this morning. I did get up too early. 5am to be
precise. At least I'll be finished with it by about 9:30. The 3 dead
beat housepets are still snoozing, but that is because the 4 of us
watched a late movie last night while snacking on popcorn. LOL...
Hoot (the cat) doesn't eat the popcorn. I'll toss a piece for the
dogs to catch and if they miss it, the cat is right in there batting
the corn around like she's playing hockey while the dogs try to grab
it from her.

Michael

Why don't you put in a sprinkling system? When we lived in OH, we had
a system that water the grass, irrigated the shrubs, etc. It's a time
saver and water saver. We even had a rain sensor to tell it not to
sprinkle if it was raining.

Here in AZ we had drip irrigation at the first house. Right now we're
in a rental, but we'll put it in at the new house for sure.

I've thought about a sprinkling system but it's way low on the priority
list right now. Too many other places to spend the money. We need tuck
pointing, new windows in the front of the house, new soffits (sp) and
guttering. The first project is on the soffits/guttering and we're having
either aluminum or vinyl siding put on the areas of the house that
currently have wood siding. The second project will be a new kitchen. When
that's finished a sprinkling system might work it's way into the budget.

Ob Food: I made blueberry muffins this morning and am eating a couple for
breakfast and washing them down with an extremely cold glass of milk.

Michael

--
Send email to dog30 at charter dot net

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

Anyone have a special favorite?

I'm not interested in the "brown gravy" kind. I'm looking for one
with tomatoes/stewed tomatoes, veggies, etc.

Baked or braised, not crockpot.

TIA

Not sure this will qualify, but Mom makes a fantastic Swiss Steak. 1

lb.

Quoted message said:

Quoted message said:

round steak (tenderized - use your hand, a mallet, whatever!); 1/4 c.

flour.

Quoted message said:

One sweet onion cut into rings. 1/4 c. red wine. 1/2 tsp. ground black
pepper; 1/2 tsp. dried basil, 1/2 tsp. dried oregano, 1 lb. can diced
tomatoes.

Cut the round steak into serving-size pieces. Shake the meat in a bag

with

Quoted message said:

the flour, pepper and dried herbs. Brown the onions and meat in a

little

Quoted message said:

Quoted message said:

oil; add the wine to deglaze the pan. Stir in the tomatoes. Cover the

pan

Quoted message said:

Quoted message said:

and simmer over very low heat, about 1-1/2 hours, until the meat is

tender.

Quoted message said:

Jill

Jill, that really does sound good. I'm going to have to give it a try.
Thanks!

kili

Trust me, Mom could cook when she wanted to. TFM would love this and you
would, too.

This is another one of those recipes where you can add or subtract. She
never seasoned the beef other than pepper and the bit of red wine for the
sauce. I'm the one who threw in the basil and oregano. I forgot to mention
add garlic when you brown the sliced onion and the beef. You could add some
strips of seeded bell pepper, too. I was typing it up from a recipe card
she wrote out for me 30 years ago and my scribbling is all over it (add
this, change that) so it was hard to decipher.

And thanks to Wayne I now have a craving for swiss steak with nary a swiss
in sight!

Jill

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

Anyone have a special favorite?

I'm not interested in the "brown gravy" kind. I'm looking for one
with tomatoes/stewed tomatoes, veggies, etc.

Baked or braised, not crockpot.

TIA

Not sure this will qualify, but Mom makes a fantastic Swiss Steak. 1 lb.
round steak (tenderized - use your hand, a mallet, whatever!); 1/4 c.

flour.

Quoted message said:

One sweet onion cut into rings. 1/4 c. red wine. 1/2 tsp. ground black
pepper; 1/2 tsp. dried basil, 1/2 tsp. dried oregano, 1 lb. can diced
tomatoes.

Cut the round steak into serving-size pieces. Shake the meat in a bag

with

Quoted message said:

the flour, pepper and dried herbs. Brown the onions and meat in a little
oil; add the wine to deglaze the pan. Stir in the tomatoes. Cover the
pan
and simmer over very low heat, about 1-1/2 hours, until the meat is

tender.

Quoted message said:

Jill

Jill, that really does sound good. I'm going to have to give it a try.
Thanks!

kili

Sounds good to me, but I can't have red wine, anything I could substitute?
Thanks

MoM

MoM said:

"kilikini" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wayne Boatwright wrote:
> Anyone have a special favorite?
>
> I'm not interested in the "brown gravy" kind. I'm looking for one
> with tomatoes/stewed tomatoes, veggies, etc.
>
> Baked or braised, not crockpot.
>
> TIA

Not sure this will qualify, but Mom makes a fantastic Swiss Steak.
1 lb. round steak (tenderized - use your hand, a mallet,
whatever!); 1/4 c. flour. One sweet onion cut into rings. 1/4 c.
red wine. 1/2 tsp. ground black pepper; 1/2 tsp. dried basil, 1/2
tsp. dried oregano, 1 lb. can diced tomatoes.

Cut the round steak into serving-size pieces. Shake the meat in a
bag with the flour, pepper and dried herbs. Brown the onions and
meat in a little oil; add the wine to deglaze the pan. Stir in the
tomatoes. Cover the pan
and simmer over very low heat, about 1-1/2 hours, until the meat is
tender.

Jill

Jill, that really does sound good. I'm going to have to give it a
try. Thanks!

kili

Sounds good to me, but I can't have red wine, anything I could
substitute? Thanks

MoM

Try some cider vinegar.

Jill