Post by stevec on May 10, 2008 10:54:29 GMT -5
There isn't really a recipe, it's more of a "by look and feel" kinda thing. But here's my "best shot"
PA Dutch Swiss Steak
3 lb Beef Round Steak or Venison*
Kosher Salt
Fresh ground black pepper
Cooking Oil (Crisco, MUST be the solid, in the can)
Worcestershire Sauce (L&P)
Sliced Fresh Mushrooms
Sliced Onions
Bay leaves
Heck, throw some fresh green beans in if ya wanna
* Round Steak should be cut 3/4 to 1-inch thick but not
totally necessary. The venison I use is around 1/2-5/8" and it works fine.
Cut meat into serving size pieces but the size isn't really important.
Season some flower with salt and fresh ground pepper.
Dredge pieces in flower and beat the hell out of 'em with a meat mallet. (I'd recommend doing this outside or inside a ziplock bag. DON'T totally seal the ziplock though.
) I put the seasoned flour in a ziplock and put a few pieces in at a time.
Salt and pepper the steak and *brown* steak quickly in *hot* oil (don't
skimp on the oil) in large frying pan. Add flour to the drippings to make a roux. Don't loose any of those browned bits in the bottom of the pan. Let it cook "bubble" for a few minutes over a low to medium heat until it looks like the color of a brown sugar. Add water and/or beef stock to thin down to almost a watery consistency. Add some
Worcestershire sauce, mushrooms, onions and a couple of bay leaves if you have them. Cover tightly and cook in the oven at somewhere between 325 and 350dF for 1 1/2 hours or until the gravy thickens. The meat should be able to be cut easily with a fork. I dump everything into a good old fashioned enamel dutch oven.
Serve over noodles or my preference, mashed taters. (Moat and all
)
This is more of a "by feel" recipe. If the gravy thickens
and there is to much oil that hasn't combined, spoon
it off and thin to your liking.
I wish I could be more specific. It may take a couple of attempts to get it to your liking.
It actually does fairly well frozen if vacuum sealed and heated in a pan of boiling water. (still in the vacuum bag of course)
--
Steve
PA Dutch Swiss Steak
3 lb Beef Round Steak or Venison*
Kosher Salt
Fresh ground black pepper
Cooking Oil (Crisco, MUST be the solid, in the can)
Worcestershire Sauce (L&P)
Sliced Fresh Mushrooms
Sliced Onions
Bay leaves
Heck, throw some fresh green beans in if ya wanna
* Round Steak should be cut 3/4 to 1-inch thick but not
totally necessary. The venison I use is around 1/2-5/8" and it works fine.
Cut meat into serving size pieces but the size isn't really important.
Season some flower with salt and fresh ground pepper.
Dredge pieces in flower and beat the hell out of 'em with a meat mallet. (I'd recommend doing this outside or inside a ziplock bag. DON'T totally seal the ziplock though.
) I put the seasoned flour in a ziplock and put a few pieces in at a time.Salt and pepper the steak and *brown* steak quickly in *hot* oil (don't
skimp on the oil) in large frying pan. Add flour to the drippings to make a roux. Don't loose any of those browned bits in the bottom of the pan. Let it cook "bubble" for a few minutes over a low to medium heat until it looks like the color of a brown sugar. Add water and/or beef stock to thin down to almost a watery consistency. Add some
Worcestershire sauce, mushrooms, onions and a couple of bay leaves if you have them. Cover tightly and cook in the oven at somewhere between 325 and 350dF for 1 1/2 hours or until the gravy thickens. The meat should be able to be cut easily with a fork. I dump everything into a good old fashioned enamel dutch oven.
Serve over noodles or my preference, mashed taters. (Moat and all
)This is more of a "by feel" recipe. If the gravy thickens
and there is to much oil that hasn't combined, spoon
it off and thin to your liking.
I wish I could be more specific. It may take a couple of attempts to get it to your liking.
It actually does fairly well frozen if vacuum sealed and heated in a pan of boiling water. (still in the vacuum bag of course)
--
Steve