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Old 01-14-2009, 12:09 AM   #11
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I can't imagine swiss steak without tomatoes, I guess I have McC's to thank for that. I guess I have always assumed that swiss steak was not swiss without the maters even though I have seen recipes to the contrary. I would love to see the recipe myself Barbara.
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Old 01-14-2009, 01:44 AM   #12
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I just brown the meat in a little olive oil (sometimes I dredge it in flour first, sometimes I don't). When it is browned on both sides, I add water, chopped onion, mushrooms, and minced garlic. I cover it tightly and simmer until the meat is tender. Then I make the gravy. Very simple, and nothing really special, but I love it.

Barbara
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Old 01-14-2009, 06:44 AM   #13
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Alton Brown's recipe is very good start .... I changed his just ever so slightly to make it like my Dad's, which is STILL better, he uses Joy of Cooking
(but it's not in the new edition!!! CRAZINESS I tell you!)
I use onion, garlic, celery, carrot, a can of diced tomato, worcestershire..... serve over mashed potatoes.
anyway, here's Alton's....

Swiss Steak Recipe : Alton Brown : Food Network
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Old 01-14-2009, 07:18 AM   #14
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In my area this cooking method --- brown the meat -- braise in a "gravy" is very common/popular. Tenderized top or bottom round, as well as chicken (fricassee) pork chops, pork neck bones etc, and various game animals are used...Mostly Sans tomatoes, but depending on the cook ---In some circles the process is referred to as "gravy down" --- As in "I'm gonna 'gravy down" some pork chops for supper tonight". Within the past week I have had (southern) Chicken fricassee, and "gravy downed" pork chops just last night....Served with rice/potatoes and buttermilk biscuits any version is 'stick to your ribs' good stuff!!
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Old 01-14-2009, 11:02 AM   #15
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I dredge in flour, brown in oil, add sliced onions, garlic, salt, pepper, mushrooms and/or green peppers if available, chicken stock, and tomato sauce or tomato paste.

Cover and simmer til tender.
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Old 01-14-2009, 11:12 AM   #16
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Originally Posted by heb1976 View Post
Well I added the green peppers for more flavor. I kinda of reminded me of Chicken Caccatore (however that is spelled) - but bland because of the meat. I may have to try a packet of seasoning - something was missing for sure.
Right before you return the steak to the pot you could add 1/2 cup or so of white wine.

Season every step of the way: Steak, onions, tomato sauce. Then check for a final seasoning near the end of the cooking time.

Kosher or Sea Salt works best. Just don't be afraid of it, a light dusting of salt and fresh ground pepper will wake up anything.

It looks like some fat pooling on the top, you could skim that off too.

Looks great.
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Old 01-14-2009, 11:22 AM   #17
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A little red wine is good too! I forgot to mention that.
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Old 01-14-2009, 11:41 AM   #18
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My mom always added paprika.
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Old 01-15-2009, 06:16 AM   #19
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My mom always added paprika.
Sounds like an interesting addition, how much? I know when I have had it, it was made with mushrooms, onions, and a brown gravy which struck me as very similar to Salisbury Steak...
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