On Sun, 24 Aug 2008 07:20:41 -0400, "D.Duck" wrote:


"hk" wrote in message
...
Unread **** snipped

I don't think that the changing of how the humanitarian deeds were
accomplished takes away from the apparent good,

Recipes? Come on now.


Since recipes were brought up, here's what's on the menu today.

Swiss Steak

2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
Preheat the oven to 325 degrees F.
Cut the meat with the grain into 1/2-inch thick slices and season on both
sides with the salt and pepper. Place the flour into a pie pan. Dredge the
pieces of meat on both sides in the flour mixture. Tenderize the meat using
a needling device, until each slice is 1/4-inch thick. Dredge the slices on
both sides once more and set aside.
Add enough of the bacon drippings or vegetable oil to just cover the bottom
of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins
to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook
until golden brown on both sides, approximately 2 minutes per side. Remove
the steaks to a plate and repeat until all of the steaks have been browned.
Remove the last steaks from the pot and add the onions, garlic, and celery.
Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next
add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and
stir to combine. Return the meat to the pot, submerging it in the liquid.
Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2
to 2 hours or until the meat is tender and falling apart.

I start off with cube steak, saves a lot of pounding.