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Oh my goodness Lubby my friend that sounds so good honey I will have to try it and the gd loves green beans and potatoes so let us see how she will like this . yummy !!!
Nita, I have loved swiss steak since my mom used to make it!!! I still make it in the winter, and when I come into the house and smell it, it just takes me back!!! Something distinct about the aroma that always hits me in a good way ((((If there was a symbol for "bliss" I would put it here.))))
Well we tried it, loved it and it will be on our menu many times in the future. The only thing I did not like and this has been a problem for me for quite awhile: I don't like the dark color of balsanic vinegar. They do have white but it is very pricey.We love lemon anything, I keep several in the fruit drawer year around so next time I am going to use it and include the zest I think.
Well we tried it, loved it and it will be on our menu many times in the future. The only thing I did not like and this has been a problem for me for quite awhile: I don't like the dark color of balsanic vinegar. They do have white but it is very pricey.We love lemon anything, I keep several in the fruit drawer year around so next time I am going to use it and include the zest I think.
You could use red wine vinegar too. My friend's mom has been making this for over 20 years but mine is different from hers slightly. She is passed on so I am keeping up with the tradition of her recipe.
just an update on Lubbys recipe. I made it again the other night, or I made it with a few changes, but this time I did not use turkey bacon, I used reg and I added a 1/2 tsp of fennel seeds. It was wonderful...Oh, I served it at room temp. Thanks Lubby for a good recipe.
I make something similar, but use greek yogurt and pesto as the dressing. If the yogurt is too tart, you can mellow it out a bit with some mayo.
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Nita, I have loved swiss steak since my mom used to make it!!! I still make it in the winter, and when I come into the house and smell it, it just takes me back!!! Something distinct about the aroma that always hits me in a good way ((((If there was a symbol for "bliss" I would put it here.))))
so I am keeping up with the tradition of her recipe.
