Friday, January 27, 2017
Swiss Steak
1 lb of round steak two-thirds of an inch thick5 Tbs flour1 bay leaf1/4 tsp salt1/8 tsp pepper1/2 c water1 Tbs onion2 cloves1 Tbs bacon fatWipe the steak with a damp cloth, trim the edges to remove any gristle, and pound the flour into the meat, using a side of a heavy plate for the pounding. This breaks up the tendons of the meat. Place the bacon fat in a frying pan and when hot, add the meat. Brown thoroughly on each side.Lower the flame. Add the bay leaf, salt, pepper, onion, clove and water. Cover with a lid and allow to cook slowly for one and a half hours. More water may be needed if the gravy boils down. Pour the gravy over the meat when serving. This recipe is good for the fireless.Makes three portions
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