12
13
Swiss Steak
11⁄2-lbs beef round steak,
1 can (8-ounces) tomato
3⁄4- to 1-inch thick sauce
1⁄4 cup flour
1 onion, sliced
3⁄4 teaspoon salt
1 stalk celery, sliced
1⁄4 teaspoon ground black pepper
1 carrot, thinly sliced
2 tablespoons shortening
1⁄2 teaspoon worcestershire 1
can (141⁄2-ounces) stewed tomatoes,
sauce
drained
Cut meat into 6 serving-size pieces. Combine flour,
salt and pepper. Coat meat with flour mixture. Add
shortening to skillet and preheat to 300°F. Brown meat on
both sides. Carefully drain off excess fat. Add remaining
ingredients. Set temperature Control dial to “SIMMER”,
cover and cook over low heat about 11⁄2 hours or until
meat is tender. Remove meat from skillet. Combine 1⁄4
cup cold water and 1 tablespoon flour, add to tomato
mixture in skillet. Cook and stir until thick and bubbly.
Serve meat with tomato sauce spooned over meat.
Shrimp and Vegetable Stir-Fry
3⁄4-lb. raw, shrimp,
1 small sweet red bell pepper,
shelled and deveined
in thin strips
2 tablespoons light soy sauce 1 cup broccoli flowerettes
2 tablespoons dry sherry
1⁄2 medium onion, thinly sliced
2 teaspoons cornstarch
5 large fresh mushrooms, sliced
1 teaspoon grated gingerroot 1⁄2 package (3-ounces) frozen
2 stalks celery, sliced
snow peas, thawed
1 tablespoon vegetable oil
Place cleaned shrimp in bowl. Combine soy sauce, sherry,
cornstarch, and gingerroot; pour over shrimp. Preheat
skillet to 400°F. Add oil to skillet. Stir-fry celery, red bell
pepper, broccoli and onions for 2 minutes. Add shrimp
with marinade and stir-fry additional 2 minutes or until
shrimp turn pink. Add mushrooms and snow peas. Stir-
fry until heated through.
RECIPES
Fish Fillets with Lemon Dill sauce
1⁄4-lb. fresh mushrooms, sliced
1 tablespoon lemon juice
2 green onions, sliced 1⁄3 teaspoon dill weed
2 tablespoons butter or margarine
1⁄4 teaspoon salt
11⁄2 teaspoons all-purpose flour
Dash ground black pepper
1⁄4 cup milk 1 to 2 orange roughy or other
2 tablespoons water
firm fish fillets, (about
1 tablespoon white wine
8-ounces each)
1⁄4 cup cream, optional
Set skillet temperature to 300°F. Add mushrooms, onions
and butter. Saute, stirring frequently, 2 minutes. Add
flour; cook, stirring constantly, 1 minute. Combine milk
and water. Reduce temperature to “WARM”, add milk
mixture to skillet and cook, stirring constantly, 1 minute.
Blend in wine, lemon juice and seasonings. Arrange fish
fillets in sauce, spooning sauce over fish. Cover and cook
8 to 10 minutes or until fish flakes easily with a fork. Lift
fish from sauce with a wide spatula. If not using cream,
spoon sauce over fish and serve. If desired, remove fish
from serving platter and keep warm. Blend cream into
sauce in skillet. Heat uncovered 1 to 2 minutes. Spoon
sauce over fish.
Steak Au Poivre
2 teaspoons black peppercorns
1 tablespoon butter or
or mixture of black, green and
margarine
pink peppercorns margarine
1 green onion, sliced
1⁄2 to 3⁄4-lb. boneless steak,
3 tablespoons bourbon
(1 strip or sirloin steak)
or beef broth
3 tablespoons water
Place peppercorns in plastic bag. Crack peppercorns with
rolling pin or mallet. Press cracked peppercorns evenly
over both sides of steak. Set aside. Set skillet temperature
to 300°F. Add steak and cook, 7 minutes per side for
medium-rare, or until desired doneness. Remove steak
from skillet and keep warm. Add butter and green onion.
Saute, stirring for 1 minute. Combine bourbon/beef
broth and water; pour over green onions. Allow to cook,
stirring constantly, about 2 minutes or until sauce has
thickened slightly. Cut steak into serving portions. Return
steak to skillet and spoon sauce over meat. Heat 1 minute.
Serve steaks with sauce spooned over meat.
RECIPES
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