It's back to winter on this part of the planet, so time to simmer something tasty on the stove. I grew up with this "swiss steak" and still love the aroma that wafts through the house with hardly any work on the cook's part!
1 - 2 lb. round or flat iron steak - or other similar
1 can beef broth
1 large can tomatoes - any type - undrained
1 cup chopped or sliced onion
4 peeled garlic gloves
salt, freshly ground pepper & sprinkling of tarragon
Combine all ingredients in heavy casserole and let sit at room temp for 30 minutes.
Braise at 325 degrees F. for 1-1/2 - 2 hours - meat should be fork tender.
Serve over noodles or rice. Mmmmmmm!
Subscribe to:
Post Comments (Atom)
1 comment:
How do you know when a piece of meat is a 'good steak'?
Thanks!
Post a Comment