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Ok by me, my husband loved it so much. I have only had it in TV dinners, first time making it homemade and it was a big hit. I have leftovers because I used a bigger package of chop meat.
Smother steak is similar. Its basically cheaper cut of meat like round steak ;seasoned ; dipped in flour. Onions ;garlic and bell pepper chopped up to taste. Meat browned in a little oil. Then bottom of pan is scraped; water is added; meat put back in; onions; bell pepper added; bought to a simmer and then cook covered on low heat every slowly. It makes the meat tender and creates a gravy.Be sure to check for meat sticking to pan bottom as it cooks and turn meat. Good with rice with gravy over it.
Apparently, what is called Swiss steak in my region is called Salisbury steak in some others. Salisbury steak where I am calls for ground meat, and does not include tomatoes.
Apparently, what is called Swiss steak in my region is called Salisbury steak in some others. Salisbury steak where I am calls for ground meat, and does not include tomatoes.
swiss steak is often a bottom round steak, (in new England)
here is what we call salisbury steak up here, and in other regions, its called minute steaks
its ground round or sirloin, form into a patty and run thru a tenderizer/cuber
I've sold thousands of lbs of this, called it fresh salisbury steak, the old timers like it with gravy, it is very tender
Apparently, what is called Swiss steak in my region is called Salisbury steak in some others. Salisbury steak where I am calls for ground meat, and does not include tomatoes.
Me too. Salisbury steak is a ground meat patty with brown gravy and mushrooms, and Swiss steak is a round steak, cooked with tomato and onion.
Whatever you call them, either one sounds good.
2 lbs Lean Ground Beef
2/3 Cup Bread Crumbs or Crackers (run through food processor)
½ tsp Salt
½ tsp Pepper
2 Eggs
Half a finely diced onion
Slice the other half of the onion for the gravy - slice thin, then slice in half again, so they aren’t so long
4 cups of water + 3 teaspoons Beef Better Than Bouillon
Package of sliced mushrooms
4 T. Cornstarch
4 T Water
6 T Brown Gravy Mix
1 tiny drop of Kitchen Bouquet
Mix First 6 ingredients together and shape into ovals about ¾ inches thick. Cook patties in a skillet turning once until just seared on both sides (will be rare, but finishes cooking in the oven). Set patties aside in a casserole dish (or 13 x 9 pan) Saute the mushrooms and onion. Add two cups of the beef broth. Heat to boiling. Mix the other two cups of beef broth, water, cornstarch and brown gravy mix together. Add to boiling mixture (TURN OFF THE HEAT NOW and let it thicken slowly) with a wire whisk and whisk until gravy begins to thicken add a drop of Kitchen Bouquet (not too much, just a drop). I then pour the gravy over the patties in the casserole dish and bake at 350 until bubbly.
Serve with rice, mashed potatoes or noodles.
4 cups of water + 3 teaspoons Beef Better Than Bouillon
Package of sliced mushrooms
4 T. Cornstarch
4 T Water
6 T Brown Gravy Mix
1 tiny drop of Kitchen Bouquet
Between the boullion and gravy mix, does it come out a bit salty? I have seen one or the other, but not both in one gravy.
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