Len's Recipe of the Month - January 2025

 

After a long culinary hiatus which found me eating mostly prepared meals, I ventured into my Sunday kitchen to try something new.

For some reason, the cooks I follow on-line all includes this month a recipe for something called Swiss Steak.   Hmmm.   Keep in mind that this is an American dish and has nothing to do with Switzerland.  The swissing here is flattening some tougher cuts of beef and tenderizing them to the point that they have little holes in them.

Like Swiss cheese.

Indeed, the easy way to is buying cube steaks at the butcher.   Done and done swissing.

You'll want to get some cube steaks of top or bottom round beef.  For this recipe, get four to six cube steaks.  Salt and pepper them.   Then dredge them with a thin layer of flour.

In a Dutch oven with some EVO, sear the cube steaks about 3 to 4 minutes per side.

Meanwhile, chop up one large carrot, one large onion, and three ribs of celery.  

Remove the steaks and you will notice some brown bits on the bottom of the pan.  Add a little more EVO and cook up the onion, carrot, and celery mixture.  Salt the veggies so they lose some water which you will use to loosen the brown bits.   This should take about 10 to 15 minutes.   Add five cloves of minced garlic.

Now add the following.  

More salt and pepper.

One tablespoon of sugar.

One tablespoon of Worcestershire sauce.

One 28 ounce can of diced tomatoes.

Nestle the steaks back in and put your oven on simmer for two to three hours.  The combination of flavors is exquisite.  Serve over noodles or rice.

And feel free to yodel when you're done.

Dinner last night:  Taylor Ham on English muffin.