I was comparing beef prices at the supermarket.
Cube steak (my guess a cut from the Top Round) was $3.99 per pound.
The beef I'm using Bottom Round Roast was $2.49 per pound on-sale.
The Top Round is generally a little more tender than the Bottom Round, but both are considered "less tender" cuts of beef.
What I'm trying to say is that tenderizing will make tougher cuts of beef more palatable and is a good way to save money.
Tomato Steak... also, called Swiss Steak?
Swiss Steak
1 1/4 lb Beef, I used beef bottom round.
1/2 Onion, chopped
1/2 Bell Pepper, chopped
3 Stalks Celery, coarse chop
1/2 Carrot, chopped
2 Cloves Garlic, chopped
1 can (14.5 ounces) Diced Tomatoes
1 C Beef Broth
Flour
1. Tenderize the beef.
2. Chop the veggies.
3. Lightly coat the beef with flour (Optional).
3. Lightly brown the beef in a skillet (about 2 minutes per side).
4. Transfer the beef to a Dutch oven and saute the veggies in the skillet.
5. Add the veggies, tomatoes and beef broth to the Dutch oven.
6. Bake in an oven 350F for about 1 hour.
I served with biscuits.
The Swiss steak was similar to a beef stew. A little more soupy which is fine by me. More juices for sopping with the biscuits. :-)
2 comments:
A needle meat tenderizer - it looks like a Dark Ages torture device to my eyes! I like how you are showing basic cooking/baking skills on the blog. As always fab photos showing all the essential steps. Yours Audax
Audax,
Thanks for the compliments. The tenderizier is one of those gadget I'll actually use... instead of being in the junk drawer with the other less used gadgets. :)
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