So - what did you have for Sunday dinner?
We had Swiss steak, mashed potatoes, biscuits and corn on the cob (with my super secret corn sauce.)
If you haven't tried Swiss steak on a Sunday, I'd love to recommend it. It's easy peasy lemon squeeze-y and when you are done, it looks something like this.
For this ridiculously simple meal, all you will need is a round steak large enough to suit your family (lately, I've preferred a small chuck roast for this since I am cooking it a long long time) and a few cans of pre-seasoned tomatoes.
There are fancier versions of this recipe, but the Amy-version goes like this:
Season the steak (I use garlic powder, salt and pepper.) Coat it in flour and brown it well. (If you have a cast iron skillet, that would be best and would make this a one pan entree.)
Once it is browned on both sides, remove the steak from the pan and drain the excess oil.
If using cast iron, return the steak to the pan and just add a couple of cans of pre-seasoned tomatoes to the top of the meat. It will look about like this (looks gross - tastes good!) For my family, usually one large can and then one smaller can of the tomatoes does it. If you aren't using cast iron, just put it all in a casserole dish.
Cover the skillet (or casserole dish, if you needed to use one) and I cook it at 250 from when I leave for church (usually 10:30 am) until whenever we are all home (usually 4:30 or so.)
Growing up, I think my mom added mushrooms and onions to the mix, but you know Shawn's not going to touch that with a 10-foot pole. But mushrooms and onions are great in it, if you ask me.
That picture isn't uber appealing, but I tell ya, it's pretty tasty. It'll fall apart to the touch of your fork and is one of those Southern comfort foods that lots of families enjoy.
Later, I'll reveal my super secret corn sauce recipe. But you'll have to pinky swear to tell it to no one outside of our circle.
3 comments:
I was just percolating an idea to post about memories of Sunday dinners, and you scooped me! I'll probably write it anyway in a week or two.
I've wanted to try Salisbury steak, but my somewhat picky husband can't get behind the whole mushy vegetable thing. It's his same excuse for not liking pies or cobblers -- he doesn't like warm, mushy fruit. It's a texture thing for him. I'll have to run your post by him and see what he thinks.
Can you do this in the crock pot too?
Hey! I do think you could do it in the crock pot, once you browned the meat. I just like keeping it old school.
No mushy veggies or fruits. Sacrilege! Pies and cobblers help you get to the Celestial Kingdom - I'm sure of it!!
I'll try and convince him of that. I think he may just opt out of the Celestial Kingdom if that's a requirement.
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