We are loving our grass fed organic beef!! Having beef so plentiful in the freezer is lovely. I was reminiscing one day about Swiss steak–all of us children of the 50’s and 60’s can remember the requisite dinner of mashed potatoes and Swiss steak, usually made with a box or packet flavoring mix. Comfort food that seemed good as a child but not something I would make today. But homemade Swiss steak and mashed potatoes, 2010 style–a restyling of those favorites–seems a worthy task.
Cut a 2-3 pound round steak into medium pieces (3-5 ounces):
Coat dry pieces with flour or cornstarch–I used cornstarch–mixed with a bit of salt and pepper.
Melt bacon fat or oil in a cast iron skillet ( using an iron skillet significantly improves your iron intake).
Brown pieces. Do not crowd. This may take several batches to accomplish.
Continue until all the meat is browned. You should have a nice pile of meat.
Chop about 1/2 cup grilled onions, if you have them, or raw, if you don’t and 1/4 cup sun dried tomatoes–these are the 2010 ingredients–both would have been unusual in 1950’s!
Add these to your skillet. Stir and let them release their fragrance.
Add two cups of beef broth.
Stir and put meat back into the skillet.
Simmered, covered, for an hour or until meat is tender.
When you are satisfied with the tenderness of the meat, incorporate 1/2-1 cup of sour cream (depending on your taste preference) to the skillet.
Red bliss mashed potatoes with cream cheese and green onions
and homemade coleslaw……..
Perfect comfort food for a cold, late winter day.
This post is part of Real Food Wednesday