California Swiss Steak 1 lb. beef or chuck 1 tsp. salt 1 tbsp. oil 1/2 onion, sliced 1/4 c. good wine 2 tbsp. flour 1/8 tsp. pepper 1/8 tsp marjoram dash of tarragon 1 c. water Slice beef 1 thick. Combine flour, salt, and pepper. Put meat on board and pound in half of the flour mixture using a wooden mallet. Turn meat over and pound in remaining flour mixture. Cut into 4 pieces. Heat oil in heavy skillet. Add meat and brown on both sides. Sprinkle marjoram and tarragon evenly over meat. Top with slices of onion. Pour water and wine around meat. Cover tightly and simmer 1 1/2 to 2 hours. Serve with buttered cabbage. Buttered Cabbage 2 tbsp. butter half a lemon 1 tbsp. sugar 2 qt. shredded cabbage 2 tbsp. water 1 tsp. salt In a large saucepan, put butter, water, sugar, salt, pepper, and squeeze in lemon juice. Bring to a boil. Add cabbage. Cover tightly and cook about 5 minutes over medium heat. With fork, turn over cabbage, so wilted strands are on top. Cover tightly again and cook until cabbage is wilted, about 5 minutes, but still tender crisp.
Posted on: Thu, 20 Mar 2014 16:24:59 +0000
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