GRANDMA'S SWISS STEAK
Unlike my husband, who came from an all American meat-and-potato tradition, I did not grow up with big cuts of meat. My father liked his meat well-done (also known as cooked to death). Most of the steaks that I had consumed were not to my liking, either too rare or tough as shoe leather. I would like to give a shout out to Peter Lugers where I discovered the meaning of a great steak, and was truly amazed.
The only exception to my steak reservations was my Grandmother-in -law, Ruth's, braised steak with loads of onions and beef broth. The result was a velvety delicious, melt-in-your-mouth delight. A thin cut, like hanger steak is perfect but even cheaper cuts, such as cubed or chuck, would be fine because the hour of braising renders it incredibly moist.
Many believe that this is killing a good piece of beef, but that is the point. The meat doesn't have to be a prime cut, which is crucial in cooking a broiled or grilled steak. You don't have to break the bank (which one can do at Peter Lugers, though well worth it) and you and your friends and/or family can enjoy an affordable steak experience. After all my mediocre steak experiences Grandma Ruth's Swiss Steak was sublime.
It is usually served with mashed potato and a vegetable, but I sauté radishes and cucumbers in a peppery butter and serve it along side. Though these vegetables are eaten raw and in salads, sautéing them brings about a sweet, peppery flavor and is rich enough to skip the starch. This side dish would go well accompanying any grilled meat or fish.
If you really like potatoes to accompany your steak try a smashed potato and Swiss chard side. Just sauté the Swiss chard with garlic, salt and pepper, olive oil. Boil and roughly mash the potatoes and combine the two. Union Square Café in New York, used to serve mashed potatoes with a variety of greens folded into the mix. Try basil, spinach or kale, as well.
RECIPE
4 servings
4 4oz steaks pounded 1/4 inch thick
1/4 Cup flour
salt and pepper
1 Tablespoon olive oil
5 Cup sliced onions
1 Cup water
Dredge the steaks in flour that has been seasoned with salt and pepper.
Heat oil in a cast iron skillet until lightly smoking.
Add the steaks and brown on medium-high heat for 4 minutes.
Turn steaks over and add the onions. Cook for 4 minutes.
Add the water, cover and cook for 1 1/2 hours, until the meat is tender and the onions and water have melded into a thick sauce.
Serve with vegetable of choice.
The only exception to my steak reservations was my Grandmother-in -law, Ruth's, braised steak with loads of onions and beef broth. The result was a velvety delicious, melt-in-your-mouth delight. A thin cut, like hanger steak is perfect but even cheaper cuts, such as cubed or chuck, would be fine because the hour of braising renders it incredibly moist.
Many believe that this is killing a good piece of beef, but that is the point. The meat doesn't have to be a prime cut, which is crucial in cooking a broiled or grilled steak. You don't have to break the bank (which one can do at Peter Lugers, though well worth it) and you and your friends and/or family can enjoy an affordable steak experience. After all my mediocre steak experiences Grandma Ruth's Swiss Steak was sublime.
It is usually served with mashed potato and a vegetable, but I sauté radishes and cucumbers in a peppery butter and serve it along side. Though these vegetables are eaten raw and in salads, sautéing them brings about a sweet, peppery flavor and is rich enough to skip the starch. This side dish would go well accompanying any grilled meat or fish.
If you really like potatoes to accompany your steak try a smashed potato and Swiss chard side. Just sauté the Swiss chard with garlic, salt and pepper, olive oil. Boil and roughly mash the potatoes and combine the two. Union Square Café in New York, used to serve mashed potatoes with a variety of greens folded into the mix. Try basil, spinach or kale, as well.
RECIPE
4 servings
4 4oz steaks pounded 1/4 inch thick
1/4 Cup flour
salt and pepper
1 Tablespoon olive oil
5 Cup sliced onions
1 Cup water
Dredge the steaks in flour that has been seasoned with salt and pepper.
Heat oil in a cast iron skillet until lightly smoking.
Add the steaks and brown on medium-high heat for 4 minutes.
Turn steaks over and add the onions. Cook for 4 minutes.
Add the water, cover and cook for 1 1/2 hours, until the meat is tender and the onions and water have melded into a thick sauce.
Serve with vegetable of choice.
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