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Friday, June 22, 2012

Easy Swiss Steak (Soy, Fish, Nut, Milk and Egg-Free)

This recipe is a slightly modified version of one that I got from my Granny. It was one that I got with basically just ingredients listed, so I had to do some trial and error. :) I hope that you like this version, or tweak it to fit your own tastes. Please note that this recipe is only soy-free if you make sure to use all soy-free ingredients, and is fish, nut, milk and egg-free.


Easy Swiss Steak
1 lb. ground chuck or ground venison or cube steaks

1/2 Cup soy-free flour

1 teaspoon paprika (if desired)

1 teaspoon onion salt (if desired) (I recommend McCormick's)

1 teaspoon garlic salt (if desired) (I recommend McCormick's)

1 teaspoon celery salt (if desired) (I recommend McCormick's)

1/2 teaspoon pepper (if desired)

1 teaspoon parsley flakes (if desired)

1 to 2 Tablespoons olive oil

1/2 Cup diced yellow onion

1/2 Cup diced celery

1/2 Cup diced carrots

Water

Tomato Juice (I recommed Campbell's)

Salt (if desired)

Pepper (if desired)

1 Tablespoon soy-free flour (if desired)


mashed potatoes, noodles or baked potatoes (if desired)

1. Divide meat into 1/4 lb. patties unless using cube steaks.

2. In small bowl, mix flour with paprika, onion salt, garlic salt, celery salt, pepper and parsley (if desired, or just use flour) and dredge patties.

3. In medium skillet, fry patties until they are browned well on both sides using the olive oil. (You can drain the excess oil off at this point or not; up to you.)

4. Add onion, carrots and celery to the pot. (You can either let them soften a bit at this point or go right to the next step.)

5. Add enough water and tomato juice to almost cover the meat. (How much of each you use is based on personal preference. You can also use a can of diced tomatoes instead or along with or all water or all tomato juice. Just make sure that you only ALMOST cover the meat. If you add too much liquid, it won't boil down enough to have a nice gravy and may taste a bit watered down.)

6. Add salt and pepper to taste. (Skip this step if you don't want the extra salt or pepper.)

7. Cover the skillet and simmer until the meat is done and the vegetables are to desired tenderness.

8. If you find that the gravy is too thin:
Remove the meat and set aside. Take about 1/2 cup of the liquid out of the pan, put it into a small bowl and add 1 Tablespoon flour to it. Whisk together well, then return flour mixture to the pan and whisk in. Allow mixture to boil for at least 1 minute, stirring constantly, until the gravy thickens to desired thickness. You can return the meat at this point or not, your choice.

9. If desired, serve with mashed potatoes, noodles or baked potatoes.

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