Sunday, June 24, 2012

Swiss Steak & Veg-all Salad

You know how some meals bring you right back to your childhood?  This is one of those.  If I was to read these recipes I would probably blow right by them, they seem so boring.  Back when these were popular you didn't see 5 or 6 spices listed in every recipe, they were simpler.  This doesn't mean they don't taste delicious.  So please give them a try and let me know what you think.

 Swiss Steak
  • 1 lb round steak (I've used chuck or sirloin also.  You could even use game.)
  •  1/4 C. flour
  • 1/2 onion finely chopped
  • 2 carrots finely chopped
  • 1 C water
  • 1 t. Worcestershire Sauce
  • 1 beef bouillon cube (or equivalent)
  • 1/2 t. salt and pepper to taste
Cut steak into serving size pieces.  Pound the flour, salt and pepper into the meat.  Brown the meat in a dutch oven and cover with the onion and carrots.  Mix the hot water, bouillon and Worcestershire sauce and pour over the top.  Cook at 350 degrees for 1 to 1 1/2 hours.  Serve with whipped potatoes.

Whipped Potatoes

  • 6 russet potatoes
  • 2 T. butter
  • 2 T. plain Greek yogurt  
  • 1/4 to 1/2 C milk or cream
  • salt and pepper to taste.
Peel and cut potatoes into chunks.  Boil for about 15 min. or just until soft.  Drain and return to pan.  Add butter and yogurt and whip with a hand mixer just until the potatoes are all broken up.  Add just enough milk while whipping to get to a fluffy consistency.  Add salt and pepper to taste and serve.  Most important thing here is don't over whip the potatoes or they will turn to glue.

Veg-All Salad

  • 1 can of Veg-All (found in the canned veg. section)
  • 1 tomato cut in small chunks
  • 1 cup of cheddar cheese cut into small cubes
  • 1/2 head of iceberg lettuce torn 
  • 1/3 C mayonnaise
  • 2 to 3 T salad vinegar (balsamic or apple cider will also work but add more sugar)
  • 1 t sugar 
  • 1/2 t dried dill
  • salt and pepper to taste
Mix the mayonnaise,  vinegar, sugar, dill, salt & pepper.  Taste and make sure it isn't too sweet or acidic. Adjust to taste.
Combine the rest of the ingredients in a bowl and toss with the dressing.  This can sit in the fridge for up to an hour before serving.

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