Hearty Fare

 upload stories, videos, pics
 printer friendly version
 email this page to a friend
 rate this story
 comment on this story

This story's category:
Printed Recipes

Bernadette Swancer sent in her recipe for Ben’s Swiss Steak. “My son, Ben, loves Swiss steak. He’s always asking for it and enjoys it with a big helping of mashed potatoes. For his birthday, he always says, ‘Skip the cake and bring on the Swiss steak,’” the Medina, Ohio, resident says.

The recipe calls for cube steak, a cut of beef taken from the top or bottom-round steak and run through a butcher’s tenderizing machine. If you use round steak instead, cut it in pieces, place the pieces between sheets of wax paper, and pound with a meat mallet.

The recipe for Creamy Beef Burgundy, from Juanita Barnhart of Greenfield, Ind., is great served over cooked rice, wide egg noodles or mashed potatoes. “My family was tired of the traditional ham or turkey for our holiday dinner, so I decided to fix this recipe for our celebration. It was a big hit and I have been preparing it each year by request,” she says.

As always, American Profile looks forward to receiving your recipes and sharing them with our readers. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned.

Creamy Beef Burgundy

submitted by reader Juanita Barnhart of Greenfield, IN

High Cotton Food Styling & Photography

Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.

 

add to my recipe box

 share your recipes
 email this recipe to a friend
 buy our cookbooks

Find more recipes with:
soup , mushroom , burgundy , cream , creamy

Ingredients

4 pounds boneless chuck roast or round steak, cut into 1-inch cubes
1 (10-ounce) can cream of celery soup
3 (10-ounce) cans cream of mushroom soup
1 cup burgundy or other dry red wine
1 (13-ounce) can mushroom slices or pieces, drained
1 (1-ounce) packet dried onion-mushroom soup mix
Cooked rice, noodles, or mashed potatoes

Instructions

1. Preheat oven to 250F.
2. Combine roast, soups, wine, mushrooms and soup mix in a Dutch oven. Cover and cook 4 hours, or until the beef is very tender.
3. Serve over cooked rice, egg noodles or mashed potatoes. Serves 10.

Tips from the Test Kitchen

Tips From Our Test Kitchen: To make the meat easier to cut into cubes, freeze it for about 15 minutes. If you prefer not to use the burgundy, substitute 1 cup of lower-sodium beef broth. This may be assembled a day in advance and stored in the refrigerator until baking time.

Ben's Swiss Steak

submitted by reader Bernadette Swancer of Medina, OH

High Cotton Food Styling & Photography

Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.

 

add to my recipe box

 share your recipes
 email this recipe to a friend
 buy our cookbooks

Find more recipes with:
steak , ben , swiss , flour , salt

Ingredients

2 cups all-purpose flour
1 teaspoon salt
Coarsely ground black pepper
2 pounds cube steak, cut into 8 pieces
1/3 cup vegetable oil
2 large green bell peppers, chopped
1 (8-ounce) package sliced mushrooms
1 large onion, chopped
2 jalapeno chiles, finely chopped
2 large tomatoes, chopped

Instructions

1. Place flour, salt and pepper in a large zip-top plastic bag. Add some of the steak pieces and coat evenly with flour mixture; shake off excess. Remove to a platter. Repeat with remaining steak.
2. Heat oil in a large skillet over medium-high heat. Working in batches, add 2 pieces of meat and brown 3 minutes on each side. When browned, transfer to a Dutch oven. Repeat with remaining pieces of meat. Add additional oil if needed.
3. Add 1 cup water to pan drippings. Bring to a boil, scraping bottom and sides of skillet to loosen brown bits. Pour over meat. Top with peppers, mushrooms, onions, jalapenos and tomatoes.
4. Bring to a boil, reduce heat, cover tightly, and simmer 1 hour and 45 minutes, until meat is very tender when pierced with a fork. Rearrange meat occasionally to keep pieces from sticking to the bottom of pan. Serves 8.

Tips from the Test Kitchen

Tips From Our Test Kitchen: The cube steaks will break down as they cook and create a thick, rich gravy. Remove seeds from peppers for a very mild dish.

Upload Your Own Stories, Photos and Videos

 Start Uploading Now!

Discuss this Article