Swiss Steak
Delicious one pot meal! Just a little browning, chopping and let it simmer away to a wonderful end to your day. Could this be done in a crock pot? In the oven? I’m sure it can - this is just the way we’ve always done it. I hope you will try this - make some rice to complete the meal. You will love the veggies!!!
#onepotmeal #swisssteak #itswhatsfordinner
Swiss Steak
copyright 2012 Lisa B. Falour, B.S., M.B.A. all rights reserved LISA, INC. (EURL) cutecatfaith.com
Today's lunch was reheated leftover white rice from yesterday, braised cauliflower, Swiss steak and a selection of cheeses, fresh fruit, and yogurt. We have to defrost the freezer soon, so are eating a bit heavier than normal today for a Monday lunch (I always have Mondays off and he goes back to his job tomorrow night) so the freezer will soon be empty and we can let it sit for several hours then I can clean it. Frost-free freezers are not approved in France (probably most of the EU, I suspect) because they shut off regularly so the coils defrost ... and the food thaws a bit, and then refreezes, which isn't healthy.
Two ordinary boneless cheap cuts of beef were pounded with the edge of a plate so that a great deal of flour went into them. With and against the grain. Red meat should generally not be salted before cooking, or it seizes up (toughens). Buckwheat flour can be substituted for wheat flour if you are gluten intolerant, for this dish. Quite a large amount of flour will eventually be absorbed into the meat as you gently but firmly pound it with the edge of a plate (or a meat mallet, if you have one -- I don't). Chopped onions had been sautéeing in a little butter in a cocotte (French Dutch oven) on the stove, the floured, beaten beef was added, and then some water added. On a low flame, this was cooked, covered, for about 15 minutes, then the cooking went on partially covered for another 30 to 45 minutes. A sauce will form, which can be spooned over the beef when it is served. It is fairly thick and mild.
Fleisch is a popular meat spice sold in Turkey. I don't know what's in it! A pinch of red curry would be good in this. Maybe a pinch of thyme. Otherwise, don't worry about seasoning this. It's very good quite plain. Salt, preferably hand-raked sea salt such as fleur de sel de Camargue and pepper are often best served at table, for people to decide themselves whether they want or not.
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The grooves or indentations in the lid of a cocotte are so you can add ice for cooking certain dishes, such as tripe à la môde de Caen. This slows down cooking tremendously and simulates a cold farmhouse single room with a huge, warm fireplace and its adjacent hearth. Even if the ice or cold water is not added, the indentations or grooves have a positive effect for cooking. A cocotte is also needed to make a daube and is an essential cooking utensil in every French kitchen worth its salt!
Homer, Katrin and Janine Eat Their Way Through New Orleans
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Pressure Cooker Swiss Steak + Mushrooms Instant Pot
Making a Very Tender Swiss Steak Meal with Mushrooms, Gravy and Garlic! Egg Noodles on the side. Pressure Cookers
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Weight Watcher Friendly Crock Pot Dinner: Swiss Steak: Low Smart Point Dinner
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30 Minute Broccoli Cheddar Soup (Better than Panera!)
???? Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. This creamy velvety soup is much better than Panera's broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price! ????????
✅ Full Recipe + Macros Here:
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Ingredients
4 tablespoons butter ½ stick
½ medium onion chopped
2-3 cloves garlic minced
4 tablespoon AP flour
2 cups low sodium chicken or vegetable stock
1 tsp kosher salt
½ tsp black pepper
¼ tsp or ground nutmeg, optional
3 cups broccoli florets or 1 large head, cut into small pieces
1 large carrot grated, julienned or finely chopped
2 cups half & half or milk or light or heavy cream
8 oz block grated cheddar cheese or 2 cups (mild, medium, or sharp )
Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
Serve with toasted crusty bread or in a bread bowl if desired.
Music
Spiral by KV
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