Swiss Steak With Brown Gravy* Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
3 lb: beef round steak boneless, cut 1/2 inch thick
3 tablespoon: flour,
4 tablespoon: cooking fat,
1: salt,
1: pepper,
1/2 cup: onion, chopped
1 1/2 cup: water,
1/2 teaspoon: liquid gravy seasoning (opt),
1/4 cup: flour, for gravy
Directions:
*Ingredients based on two meals with 4 servings each meal; gravy for
one meal only.
1. Cut meat for 8 servings
2. Place meat on a cutting board and sprinkle with flour. With meat
malet, or edge of heavy saucer, pound flour into meat. Repeat on
other side.
3. In a large skillet, or Dutch oven, brown meat on both sides in
fat, a few pieces at a time. Season with salt and pepper. Remove
meat from pan and pour off fat drippings.
4. Cook onion in drippings remaining in pan until soft but not
browned; stir often. Add water and gravy seasoning.
5. Return meat to pan. Cover tightly and simmer for 1 to 1 1/2
hours, or until done. (If using beef round bottom round steak, more
cooking time may be necessary.) Turn meat once to cook it evenly
throughout. When done, remove portions to be served for immediate
meal and keep warm while making gravy.
6. For 2 cups gravy, pour liquid from pan into a 2-cup measuring
cup. Let stand for 1 minute to allow fat to come to top. Discard all
but 4 tablspoons (or less) of fat. Add enough water (or other
liquid) to measure 1 1/2 cups of liquid. Return to pan.
7. In same cup, measure 1/2 cup cold water and blend in flour. Add
mixture slowly to liquid in pan. Bring to a boil, stirring
constantly, and cook until thickened, about 3 minutes. Taste gravy
and correct seasoning, if necessary, with salt and pepper.
8. To serve, spoon gravy over meat, or serve separately.
From: The More Beef for your Money Cookbook
Yield: 8 servings
Source from luhu.jp
one meal only.
1. Cut meat for 8 servings
2. Place meat on a cutting board and sprinkle with flour. With meat
malet, or edge of heavy saucer, pound flour into meat. Repeat on
other side.
3. In a large skillet, or Dutch oven, brown meat on both sides in
fat, a few pieces at a time. Season with salt and pepper. Remove
meat from pan and pour off fat drippings.
4. Cook onion in drippings remaining in pan until soft but not
browned; stir often. Add water and gravy seasoning.
5. Return meat to pan. Cover tightly and simmer for 1 to 1 1/2
hours, or until done. (If using beef round bottom round steak, more
cooking time may be necessary.) Turn meat once to cook it evenly
throughout. When done, remove portions to be served for immediate
meal and keep warm while making gravy.
6. For 2 cups gravy, pour liquid from pan into a 2-cup measuring
cup. Let stand for 1 minute to allow fat to come to top. Discard all
but 4 tablspoons (or less) of fat. Add enough water (or other
liquid) to measure 1 1/2 cups of liquid. Return to pan.
7. In same cup, measure 1/2 cup cold water and blend in flour. Add
mixture slowly to liquid in pan. Bring to a boil, stirring
constantly, and cook until thickened, about 3 minutes. Taste gravy
and correct seasoning, if necessary, with salt and pepper.
8. To serve, spoon gravy over meat, or serve separately.
From: The More Beef for your Money Cookbook
Yield: 8 servings
Source from luhu.jp
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