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Old 04-20-2009, 11:54 AM   #1
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What Beef To Use For Swiss Steak

I am using Natalie Dupree's recipe for Swiss Steak, which calls for either Top Round or Chuck. I found some Bottom Round, thinly sliced, on sale. How much will I have to modify the cooking time?
The recipe calls for pounding the steak out to 1/4 inch thickness then dusting with flour, paprika, dry mustard and pepper, then browning the meat. Rerun the meat to a dutch over, cover with sliced onion and garlic, then pour on a mixture of 3/4 cup sour cream, 3/4 cup water, 3 Tbs brown sugar, 3/4 Tbs soy sauce, cover and cook 45-60 minutes at an oven temp of 300 degrees. Should I lengthen the time to 1 1/2-2 hours? Will the longer time cause the sour cream to break down?

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Old 04-20-2009, 11:56 AM   #2
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Everything should be the same. The cooking time is more related to the thickness (or thinness) of the meat. Just follow the recipe.
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Old 04-20-2009, 01:05 PM   #3
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I recently made some with some REALLY thin sliced round steak. Like less than 1/4 inch. Didn't bother to tenderize it in any way, since it was so thin.
Browned it really quickly, then went ahead and cooked it in the oven for 1 hour in gravy.
It was delicious.
So I'd agree with Andy.... same cook time, same procedures.
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