My Favorite Way to Cook Cube Steak - In Appalachia
Sharing my go to recipe for cube steak in this video. Hope you enjoy!
Link to recipe:
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Slow Cooker Swiss Steak
In this video, I make some delicious slow cooker swiss steak. The result is deliciously tender steak with a tomato sauce that’s packed with flavor.
Recipe:
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The name for this dish refers to the swissing method that is used on the meat. Swissing means tenderizing the meat by pounding or rolling.
You will find quite a few different variations on the swiss steak sauce. Some will have a lovely gravy with mushrooms and others will be more like this recipe. I prefer a tomato sauce that’s packed with delicious vegetables.
There are plenty of extras that go great with some swiss steak. For example, mashed potato, cauliflower cheese or even just peas and carrots.
All the ingredients that I made use of for this recipe are listed right below.
Steak
1kg (2.2 lb) chuck steak
½ cup flour
1 tsp salt
¼ tsp black pepper, ground
Sauce
½ cup red wine
1 onion, diced
1 tsp. garlic
1 celery stalk, diced
1 carrot, diced
1 tsp oregano
1 Tbsp Worcestershire sauce
400g (14 oz) crushed tomatoes
½ cup beef stock
There are plenty of changes that you can make to the sauce. For example, you can add some sliced mushrooms or even some other vegetables.
Fresh tomatoes can be used instead of the crushed tomatoes. Keep in mind that you will end up with tomato skins in your sauce unless you remove them.
If you’re looking for more slow cooker recipes that are like this dish, then be sure to check out the sausages and peppers recipe. The peppers steak is also pretty good, so I highly recommend that one too.
I hope that you like this slow cooker swiss steak recipe as much as I do. If you have some feedback, then please don’t hesitate to leave a comment below.
October 30, 2015 -Swiss Steak Confederation
Spinach was a little crisp, raw, but other than that, everything turned out great.
Thanks for watching.
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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.
I ship anything which is legal to ship all over the world and am available for a variety of services. American, based in France.
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!
How to Braise Meat | Tesco
Matt Tebbutt shows us the best way to braise meat. Thanks to its slow cooking time, this method allows you to use cheaper cuts of meat – like braising steak – for melt-in-the-mouth tenderness.
Swiss Steak - Blast From The Past
Come on in because Paula's cooking with a great piece of equipment today, a crock pot! She's gonna share one her mama's recipes for Swiss Steak which knock the tastebuds right out of your mouth!
Ingredients:
1 (14.5 oz) can (use can and add 1 can of water) diced tomatoes
2 cloves crushed garlic
1/3 cup vegetable oil
for dusting all purpose flour
to taste salt and pepper
1 teaspoon garlic powder
1 (approximately 1 1/2 pounds) (see Note) round steak
1 medium cut into strips onion
1 medium cut into strips bell pepper
Directions:
1.) Cut steak into serving-size pieces.
2.) Season, to taste, with garlic powder, salt and pepper.
3.) Dust meat with flour.
4.) In heavy skillet, brown both sides of meat in vegetable oil.
5.) Transfer to Dutch oven.
6.) Combine garlic, tomatoes, onion, bell pepper and 1 tomato-can measure of water.
7.) Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours, adding water if necessary to keep meat partially covered.
8.) Season, to taste, with additional salt and pepper.
9.) Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner.
10.) Low heat on a slow cooker is about 200 °F and high heat on a slow cooker is about 300 °F.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.
Enjoy!
Recipe can be found here
@ pauladeen.com