He’s asked for it three times in the last two weeks. It’s my mom’s Swiss steak recipe – only three ingredients and about 20 minutes prep time.
Slice an onion and saute it in some oil until it’s soft and take it out of the pan.
Take a piece of round steak – if you have a live butcher, ask him/her to run it through the tenderizer. Cut it in serving size pieces, dredge in flour and brown it in the pan. Add some extra oil if you need to.
Put the browned meat and onions into a covered casserole dish. Put some canned tomatoes on top and bake (covered) at 325 for 2-3 hours. It’ll take that long to get the round steak tender.
We have it with mashed potatoes and green beans or carrots. If you have any leftovers, add them to some cooked pasta and you have poor man’s goulash.
What cheap and easy main dish does your family like?
Cook Italian sausage until brown and crumbly. Drain.
Cook cappellini (angel hair pasta) until done.
Toss pasta with Italian sausage, a bit of olive oil, and good shredded Romano, asiago, or any other strong cheese. Use Kraft Parmesan only as a stretch to the real cheese.
No tomato sauce, a nice light pasta meal, with the Italian sausage giving it the heft.
My kids also hate this dish! I like it, though my version is different:
round steak- dash with salt, pepper, herb&garlic, brown both sides on MH heat (do not subject the meat to flour, it will hate you for it). =)
Lower heat to low, add can of diced tomato or 2 (drained), depending on how many steaks. Add more herb&garlic seasoning to tomato. Cover & simmer for apx 30min.
place steak on mound of cooked rice & cover w/tomato mix & serve with peas.
I also do this in the crockpot if I remember… same thing only you add uncooked rice w/half liquid ratio. 4 cups rice = 2 cups water. Add canned diced tomatoes undrained (1-2 cans), top with browned steak & cover w/more tomatoes. Cook on low for 5-7 hrs
Some optional things you can add are onion, green pepper and mushrooms.
I made this dish the other night for dinner - I dont think my SO had ever had this version and he isnt too keen on tomatoes but he said it was good enough he would eat it again. I did the stove top version and the meat wasnt really tough at all. i even ate leftovers warmed through the microwave and was just as good.
PS - with the leftover rice (I usually make more rice for plenty leftover) i mix the leftover tomato and peas, refridgerate, and the next day make spanish rice and porkchops.
I make really bad enchiladas, yet he loves them and asks for them frequently. Store-brand enchilada seasoning packet, and follow the directions on it. I add a bit more cheese than is called for, but no matter what type of tortillas I try they always split and break. It’s more like messy enchilada casserole by the time it gets to the table.
Another one that the son begs for, but the boyfriend merely tolerates, is chicken/broccoli/stovetop casserole. Cook chicken and shred/cut into bite-sized pieces, lay in bottom of baking dish. Add bag of frozen broccoli, a couple cups of shredded cheddar and a can of cream of mushroom soup thinned with a half-can of milk. Make stovetop according to package directions and spread in baking dish, pop into a 350 oven for about a half hour.
Ha! We’re showing our age. I haven’t heard “dish” in that context since the 50’s.
pixilated, kudos for getting round steak tender in 30 minutes! My mom used to fry it. You could chew on it for days.
ivylass, I’m gonna try the sausage-pasta. It sounds yummy.
Queen Tonya, my cousin made a chicken-broccoli casserole with a herb-rice mix, mayo, lemon juice, and water chestnuts. I’ve looked but haven’t been able to find her recipe. The variations I’ve tried haven’t been as tasty. I’ll try yours. I love Stove-Top. Can’t help with the enchiladas tearing – are they at room temperature when you fold them?
Sorry to hijack. You can improve on this one, IMHO, by leaving out the stovetop, using a can of cream of mushroom and a can of cream of chicken, add some curry powder, lemon juice and mayo, and you get a rather nice casserole. If you want some better directions, email me. I don’t want to further hijack this thread.
Let me know how it goes. I’ve also made it with chicken, but mozzarella cheese didn’t work so well…you really need a strong, sharp cheese that doesn’t turn to glop from melting.
When I was a kid my mom made this thing she called “3-in-1.” Exiting name, no?
It was just ground beef, chunks of tomato, and macaroni. god I loved that stuff. Still do. I make it on occasion. Easy to fix, and it’s filling. I add corn to sometimes.
Post away, samclem, it sounds like a way to change it to something my boyfriend clamors for and my teenager disdains. Be nice to switch it up.
I warm the tortillas to room temp, I’ve tried variations on dipping them in the enchilada sauce, schmearing them lightly, not saucing at all, still tearing as I’m folding. I was just cruising around online and find that a lot of recipes advise a quick dip through hot oil to firm them up, I’ll try that next.
My husband’s favorite cheap and easy dish is cornbread with cooked, crumbled breakfast sausage (get the lower fat kind if you can) baked in. He loves it most with country gravy, but I don’t like country gravy.
I usually make chicken & broccoli once a week. I take a couple chicken breasts and cut them up into stir-fry sized strips. I marinate them for 10 minutes or so in a mixture of about 1/2 cup soy sauce, a tablespoon or so of honey and whatever spices I have within reach…diced garlic & ginger, usually. I saute the chicken until it’s cooked and then throw some frozen broccoli on top of it, cover the pan, and cook it on medium until the broccoli is hot. We have it over rice.
I also occasionally saute strips of chicken until they’re browned, then cover them with a couple cans of diced tomatoes and a bunch of black pepper. I cover the pan and let it cook for about 20-25 minutes (medium heat). Then I just serve that over rice. My kids love it.
I wasn’t alive in the '50s and I thought of that right away. I even wondered if the dish had nice gams.
Anyway, my mother used to buy a chuck steak, cut it into about eight pieces, beat the hell out of it with this wicked-looking hammer-like device with metal teeth, coat it with a mixture of flour and Lawry’s seasoned salt, fry it in vegetable oil, remove the meat from the pan and pour out some but not all of the oil taking care to retain most of the brown crispy pieces, and then dump in a can of – what else? – cream of mushroom soup and let it simmer. Then she’d serve the whole mess over rice. Brown rice, of course, to make it healthy.
Well, they used to be cheap, but short ribs are a tad pricey nowadays. Still, for what it’s worth, I pop a jelly roll pan filled with short ribs and chunks of vegies under the broiler to brown. Dump it all (without the rendered fat from the ribs) into a casserole with a cup of red wine and a cup of beef broth, cover with foil, and roast at 320 degrees for 3 hours 20 minutes. Uncover it, scoop out the mooshy overcooked vegies with a slotted spoon, and serve it up with noodles or potatoes.
My kids absolutely love my chicken and potatoes…slice up a bunch of potatoes into a 9x13 pan. Put chicken pieces on top…skin on, of course…and sprinkle with SeasonSalt. Dot each piece with butter, bake at 350 for an hour or better…
Couldn’t be easier. Never any leftovers that don’t get eaten.
