Tuesday, October 14, 2008

Tastier Tuesdays' Recipe 1

Welcome All...

That starting today and every Tuesday you will find a new and different recipe! Now these will be ones that are either my own, my families, or ones that I have been given or come across throughout my lifetime. Now what kind will they be you ask? Well, you will have to check back on Tuesdays to find out! I will let you know though....expect anything and everything.

So let us get this started now with the first recipe!

Swiss Steak & Gravy


4 to 5 lbs - Eye of Round Steak
1 - Can Hunts Diced Tomatoes (14.5 oz)
1 - Large Sized Onion
3 to 4 cups - Flour
Meat Tenderizer
Garlic Salt
Seasoning Salt


Preheat your oven to 325°. Next you get a large sized bowl and put your Flour in it. Take your onion and chop it up and put it over to the side. Then take a very large frying pan/skillet and add enough oil to it to lightly brown the meat. Then cut the burner on to medium heat. Okay, take your Eye of Round Steak and rinse it off with water. Then sprinkle both sides of it with the Meat Tenderizer, Garlic Salt, Seasoning Salt, and Pepper.

Now we will take the Eye of Round Steak (one piece at a time) and lightly flour both sides by rolling it or patting it in the bowl of flour. Then putting it into the frying pan. Be sure to lightly brown both sides. Once this is done put them into the baking dish or your roasting pan. Now drain off 3/4 of your grease. The other 1/4 you will add 2 to 3 Tbsp. of flour to (for gravy) and stir untill all of the lumps of flour are gone. Now add about 1 1/2 cups of water. Making sure to keep stirring the whole time. Keep adding water as needed so that the gravy does not thicken! You should end up with a frying pan full of gravy by now!

Okay so we take this frying pan of gravy and pour it over our Eye of Round Steak. Being sure to leave at least a 1/4 to 1/2" space at the top of the dish. Here is when you will get the chopped onion and sprinkle it all over. Now open the can of Hunts Diced Tomatoes and spread them over the top of your dish. Once you get finished you can take a spoon and stir the tomatoes and onions in, if you like.

Bake at 325° for 2 to 3 hours. Though the time can vary. So be sure to check on it after 2 hours. The best way to know is that the gravy will start to thicken up! Plus I recommend using your own judgement!

As a side note this can be made using a crock pot or even a slow cooker! Just be sure to set the setting on low if you are not going to be home to check on it!

Well, there you have it... My first recipe! I do hope you like it and give it a try. It is one that my family truly does love to eat! And I never seem to have any leftovers from it. The only thing I must apologize for is the lack of more pictures. ;0( That I dropped my camera and am having it repaired.

I welcome any and all questions and hope my instructions do not confuse you. Plus I welcome all suggestions! Thanks so much for stopping by! Enjoy the day!

Nana Net


Argentum Vulgaris said...

Cooking is good for the soul, unfortunately also the paunch. Great recipe Nana, being a chef, I wouldn't use things like canned tomatoes, but variations on a theme make for adventure in the kitchen. I love braised steak like that.


Argentum Vulgaris said...

btw, I have added a link to your page on my sdebar. and I was going to suggest not using red as a text colour, hard to read.


Dawnie said...

ummm that looks like a great fall recipe. for some odd reason I've never made that and believe me I cook a ton! I have so many recipe books and cards its disgusting. I will be making that. only thing i would omit is the meat tenderizer, I never use that..I just cook the tougher meats in a broth at low temps for long times.

Nana Net said...

Argen---I usually use my own home grown tomatoes that I put up. But figured I would put the can ones in the recipe. BTW I put a 1/2 pint to a pint in this recipe!
And Thank You for the note about the "RED!"

Dawn-- I hear you about the recipe books and all. My Mom left me one from the early 30's! Talk about some great recipes in it.
As for the tenderizer, sometimes I just do have to use it! ;0)
More so if I am running behind! LOL

HektikLyfe said...

Looks pretty tasty. I wonder if they will ever invent internet smell-o-vision?

Nana Net said...

LOL Hek. If they do will you be the first to have it?

Argentum Vulgaris said...

LOL - "smell-o-vision"

Hey, I'm a chef and I don't even have one cookbook!


Lynn@ The Vintage Nest said...

As Rachel would say "Yummo". :) I look forward to all your recipes on Tuesdays. I have gotten so many good recipes from bloggers.

Peek-A-Boo Street said...

This sounds like a nice comfort food. I've never had swiss steak before. I've always heard others say how good it is and now I'll have a nice recipe for it when I do try it. With the cooler weather coming, it's nice to have hearty recipes like this. :-) Also thank you so much for the sweet comment on my blog.

Jeanne said...

looks like i might even be able to do it!! thanks honey!! i do love you.

Small Footprints said...

I think your Tastier Tuesdays idea is wonderful!! Can't wait to see what you post. Do you have any meatless meals for the vegetarians among us? :)

I enjoy your site very much!

Take Care!
Small Footprints

Small Footprints said...

Hey AV ... no cookbooks? Not even one? Wow! Now that's talent!!


lori said...

look forward to all the great food to come

Jeanne said...

I love your blog! ta ta my love!

HektikLyfe said...

I would most definitely buy smell-o-net!

Porn would reduce in popularity SO FAST!

P.S. Nana, I have tagged you.

Right here!

Small Footprints said...

Oh..Oh! I came back for another Tastier Tuesday. :(

Hope to see you back here soon!

Small Footprints

Peek-A-Boo Street said...

Hey Nana Net, I left an award for you on my blog. I hope your having a nice week!

Dawnie said...

where are you???? come on back you owe us a recipe!

NicoMc "the Illustrator" said...

You should be on the Food Network! I hope you have a Merry, Merry Christmas.