Juicy and spotless: Swiss Steak

Swiss Steak Recipe

Swiss steak is a recipe for veal stew with traditional thick round pieces of beef, but you can also use the role. The most important thing is to use a cutting tough meat, such as a few hours to stew slowly soften fine.

Some recipes call for Swiss steak with fine pieces of meat through a meat cuber (this is what makes the meat cubes) in order to be handed over to soften. But that is not absolutely necessary, soften and cook anyway. Also passes through the Cuber meat requires pieces of meat juicy, obtained with a thick steak satisfactory results eliminated.

Finally, some recipes excavators are the meat in flour before coloring, then fry it. I would prefer it not so, because this method flour gold, no meat. And brown the meat develop complex flavors than just flour Browning.