Saturday, April 25, 2009

Swiss Steak makes your floor shiney.

Polly is visiting for a few days and I am LOVING having her here! She is going to NC to attend a funeral and since TSA won't let me bring more than 2 oz of my favorite moisturizer I am guessing they would have a real hissy fit if she tried to fly with the traditional homemade funeral food that is required of any Southern mourner. So being the good Mama that I am, I baked a butter pecan (yes with lots of real butter and pecans) and enough swiss steak to feed all of Harnett County. This is my Mama's recipe for swiss steak so you know it is good. I made mashed potatoes (also with LOTS of real butter) because it is a sin to eat swiss steak without mashed potatoes. The cake was cooling on the counter and I was busy wrapping the pan of swiss steak to go in the refrigerator for it's trip to NC. Just as I was carefully placing the pan on the bottom shelf of the fridge the swiss steak shifted, flipped out of my hands and landed on the floor. The glass dish broke to smitherines, gravy ran underneath the refrigerater and I said a whole bunch of very bad words. Two rolls of paper towels and a cut finger later the floor was really really clean and shiney. There was nothing left for me to do but sit down and eat a whole bowl of mashed potatoes with real butter, so I did.

Cube Steak (I use 2 medium pieces per person)
Canned Whole Tomatoes (drained, reserve juice)
Sliced Onion
2 Envelopes Brown Gravy Mix
Oil, Heavy Skillet
9 by 13 pan

Heat approximately 1/2 inch of oil in a heavy skillet and while the oil is getting hot Pam the 9 by 13 pan or whatever baking container you plan to use. When the oil is hot quickly brown the cube steak. Make sure the oil is really hot and all you have to do is a quick flip as this step is strictly for appearance. Don't tell Grandma Walker but I have been known to skip the browning step and it does not affect the taste one bit, just turn down the lights because the swiss steak isn't as pretty. Place the first layer of cube steak in your baking dish and top with a sliced onion and a whole tomato. Continue layering (if you have a large family) but don't forget to leave room for the gravy and meat juices. Mix the two envelopes of brown gravy mix with 1 cup of the reserved tomato juice and pour over the top of the cube steak. Add water if you don't have a full cup of juice. Cover your baking dish and bake at 275 for 6 to 8 hrs. You can throw yours under the refrigerator like I did but I really don't reccomend it.