This isn't your mother's swiss steak

Hello Fellow Foodies,

First let me say I am sorry for my absence, my computer crashed. I found myself surprised at how much I have missed the blog.

While I am not convinced my computer is fixed, I'll take advantage while I can.

I was doing some bargain grocery shopping the other day and I came across a 1 1/2 lb piece of top round cubed steak. It reminded me of the Swiss steak I ate as a child. Normally it would be priced at $4.98 lb, but it was on clearance and I couldn't resist the adventure.

My concept was this, take a recipe from a past era that was typically less desirable than a juicy steak on the grill, add unexpected ingredients and see what happens. My goal was to use only what I already had on hand so my cost would be minimal.

I had:

• sliced domestic mushrooms
• shallots
• marinated quartered artichokes hearts
• fire roasted red bell peppers
• fresh garlic
• beef stock
• dried thyme

My weapon of choice was a cast iron dutch oven used on top of the stove, the oven will do the trick as well. I used Montana whole wheat flour(one of my favorites we have yet to cover), approximately a heaping half cup combined with 2 tsp of onion powder, 1 tsp garlic powder, kosher salt and fresh ground pepper. Dredge the meat in the flour mixture while you preheat your dutch oven. Melt 1 Tbsp of olive oil and 2 Tbsp of butter and brown the meat. I cut mine into a few pieces due to the size of the cooking vessel. Brown off the meat and remove to a plate - add sliced mushrooms and sliced shallots and saute until tender and caramelized. Toss in the remaining seasoned flour and stir for about 4-5 minutes. Add 4 cups warm beef stock, stir for another 4-5 minutes, toss in the sliced garlic and a Tbsp of dried lemon thyme. Add the meat back in. Cook this for approximately 3-3 1/3 hours over medium heat, until the meat is fork tender. Check periodically to make sure you have plenty of liquid for the meat to braise. You know by now that I love options, so here are a few you could contribute with success to this recipe concept:

• Red wine
  
• Dark beer(stout)
  
• Lemon zest
  
• Fig flavored vinegar
  
• sun-dried tomatoes

This recipe can be served over rice, pasta, or egg noodles. There is always the option of serving with nothing but bread and a green salad.

Here is my favorite part about food..... Recycling. After you serve your superb New Swiss Steak, and if you have leftovers, put it back on the stove and cook it down to a basic, simply delicious stew. Serve with a warm roll and you are a culinary hero.

Food is Fantastic!

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic