How To make Swift Swiss Steak
2 tablespoons flour, all-purpose
1/2 teaspoon onion salt
1/2 teaspoon pepper
6 beef cubed steaks (about 1-1/2 lb)
4 teaspoons cooking oil
1 can (14 oz) Italian-style stewed tomatoes
1 can (8 oz) tomato sauce
1/2 teaspoon dried savory or margoram
crushed
1 medium green pepper (sweet) :
cut into strips
margoram (optional) 4 1/2 cups hot cooked noodles
In a shallow dish stir together flour, onion salt, and pepper. Dip steaks into flour mixture, coating both sides. In a large skillet brown meat, half at a t ime, in hot oil. Drain off fat.
Add undrained tomatoes, tomato sauce, and savory or marjoram to skillet. Bring to boiling; reduce heat. Cover and simmer for 25 minutes, stirring occasionall y. Add green pepper; cover and simmer for 5 to 7 minutes more or till meat and green pepper are tender.
Transfer meat to a serving platter, reserving juices. Keep warm. Skim fat fro m juices; pour juices over meat. If desired, garnish with fresh marjoram. Ser ve meat with noodles.
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Veal Marsala (Scaloppine al Marsala)
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(All Recipes have step by step photos)
Veal Marsala is an Italian-American classic, veal cutlets in a rich and flavourful sauce made with Marsala wine, mushrooms and parsley. Super comforting and easy to make, serve it with mashed potatoes and green beans.
Ingredients
8 veal cutlets
¼ cup flour for dredging
2 tbsp butter 30g
2.5 cups Crimini mushrooms sliced (170g) aka chestnut mushrooms UK
2 cloves garlic finely chopped
1.5 cups chicken stock low sodium (375ml)
½ cup Marsala wine 125ml
1-2 tbsp fresh parsley finely chopped
2-3 tbsp olive oil
Salt and pepper
Instructions
Season the veal with salt and pepper and slightly press it in so it sticks. Sprinkle the flour on a plate and dredge each piece of veal in the flour until lightly coated, shake off any excess.
Heat the olive oil in a large skillet or frying pan and fry the veal for 1 minute on each side until browned and cooked through, you’ll need to do this in batches and add more oil as needed. Remove from the pan and set aside on a plate.
Add the butter to the pan, once melted add the mushrooms and sprinkle with a little salt. Fry the mushrooms for around 5-7 minutes until the excess moisture has been released and they start to cook down.
Add the garlic and fry for 1 more minute. Add the marsala and let it simmer until the liquid has reduced by half. Add 1.5 cups (375ml) of chicken stock.
Simmer the sauce for 5-7 minutes until it starts to thicken. Add the veal back into the pan to warm through.
Serve the veal with a sprinkling of freshly chopped parsley.
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Anthony Bourdain's Bizarre Beef Tongue Recipe | Back to Bourdain E27
Beef Tongue. Not exactly something you'd find at a drive-through. I've had beef tongue in the past chopped up and smothered with Mexican seasoning, but today there's no hiding. Thinly sliced, and drizzled with Madeira sauce, I'm learning to cook Beef Tongue with Anthony Bourdain's Les Halles Cookbook.
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00:00 - Anthony Bourdain's Beef Tongue Recipe
01:05 - Tackling The Tongue
02:04 - Prepping The Dish
05:00 - Comment Of The Week!
07:51 - Plating, Tasting, What I Would Do Different
???? Ingredients
• 1 veal tongue (Couldn't find veal, so I chose an elder)
• 2 Tbsp / 28 ml olive oil
• 1 small onion , thinly sliced
• 1 leek, white part only, thinly sliced
• 1 small carrot , thinly sliced
• 1 Tbsp / 14 g flour (Wondra flour works nicely)
• 1 cup / 225 ml + 1 Tbsp separated Madeira
• 1 Tbsp / 28 ml +1 Tbsp separated sherry vinegar
• 1 cup / 225 ml strong dark chicken or veal stock
• 1 bouquet garni (parsley, thyme, bay leaves, leek leaves bundled)
• 2 sprigs flat parsley, leaves only, chopped
• 1 - 2 Tbsp unsalted butter, softened
???? Equipment
• large pot
• medium pot
• wooden spoon
• serving platter
• fine strainer
• an open mind
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Venison Swiss Cubed Steak in a Bed of Mashed Potatos
Global Outfitters Outdoor University Adventure Cooking segment on Venison Swiss Cubed Steak in a bed of mashed potatoes. Sam Hall shows you how-to prepare one of the least favorite cuts of venison or big game meat you get back from the processor.