Wednesday 4/27/11 Give It Up!
Very simple tonight, Swiss Steak. A 7 bone chuck roast, salt and pepper both sides, browned in 1 tbsp canola on both sides. Then removed. Large onion thinly sliced, 2-3 ribs of celery cut in 1/2 moons and 2-3 crushed galic cloves sauted in same pot until soft. Add 2-14.5 oz cans stewed tomatoes to deglaze. Fill 1 can with water or stock and add. Place meat back in, cover and bring to a simmer until reduced and meat falls off bones.
Serve with mashed potatoes and biscuits.
Craig