|Classic Cheese Cookery|
|by Peter Graham|
Alongside traditional recipes for souffles, gratins, quiches and cheesecakes are an array of simple snacks and salads.
Tip: Try swiss steak for more results.
1 - 6 of 6 for country swiss steak
Trim fat from meat. Cut meat into 4 serving-size pieces. Brown meat and sausage in hot oil in a skillet. In a 3-1/2 or 4 quart electric crockery ...
Cut steak in 6 pieces ... and browned. Add paprika, onion, salt and water. Cover and bake at 375 degrees for 2 hours or until meat is tender. 6 servings.
Mix together and simmer. Brown steaks and pour sauce over top. Can add carrots. Cover. Bake at 350 degrees for 45 minutes.
Salt and pepper steaks to taste. Roll ... sprinkle over the browned steak. Cover with tomato sauce and simmer for 30 minutes with a lid on. Turn occasionally.
Trim fat from steak. Cut it ... the bottom of a large skillet. Brown the steak on medium heat, turning once. Cover and simmer for 1-2 hours until tender.
Cut up meat in serving sizes. Season with salt and pepper. Lightly flour. Beat meat with mallet to tenderize. Brown in shortening. Drain off fat. Add ...
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