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Dawn, here is the original post from the old swap with more directions, but still vague.
Joined: Dec 12, 2005
Posted to Thread #9948 at 1:18 am on Mar 4, 2008
Posted: Nov 15, 2005 10:51 AM
Rec: Mom's Serbian Steak (or "Finding a Tender Heart in a Tough Piece Of Meat";)
Serves 6 adults easily.
3 lb of bottom round steak
3 Tbl Crisco shortening
4 large onions
1 18-oz bottle of ketchup
3 Tbl white vinegar
Water (fill the empty ketchup bottle for the first go-around...then add more as the sauce cooks down)
Cut the meat into pieces the size of a deck of cards...then cut those in half again (as you can tell, this is not going to be a very specific recipe, so just work with me here)
Melt the crisco over high heat in a heavy pan (Mom's was a heavy cast metal pan (not black iron, but almost as heavy) and brown the meat. Cut the onions into large slices and place on top of the meat. Dump the entire bottle of ketchup over them. (Yes, I realize this is sounds somewhat unappealing, but I promise, the ketchup cooks down, losing its somewhat pedestrian flavor and the sauce developes a meaty, rich taste.)
Fill the empty bottle with water and pour over the meat. Add the vinegar. Cover (leaving the lid just slightly off) and simmer slowly for 2 hours.
As the meat cooks, the water evaporates, so you have to keep supplementing it. Check every now and then, adding more water as needed. (Now, since you've never made this, I realize it sounds somewhat presumptuous to assume "as needed". What you're looking for is a thickness slightly thinner than ketchup.)
The meat ends up fork-tender--you should be able to easily pull off a piece of meat to test it. But it won't shred like pot roast. Don't skimp on the 2-hour mark. You're dealing with a tough piece of meat and it needs the time and the vinegar to tenderize it. If the meat is tender, but the sauce is too watery, just leave the lid completely off for 15-20 minutes and it will cook down.
By this time, the sauce should be a rich, brown-tinted red, the onions should be almost completely cooked down, and the kitchen should smell wonderful.
To complete this meal "a la Mom", make real mashed potatoes and Niblets canned corn. Serve with a crusty Italian bread, Tarquino's if you're in Pittsburgh. Make an indentation in the mashed potatoes and fill with the red sauce. If you're like me, you can completely skip the meat and just eat potatoes and sauce, although the meat is good too. Enjoy.
Jesus saves. Buddha recycles.
Other messages in this thread:
- 9948. Tough Meat Challenge... advice needed please - DawnNYS - 8:51pm on 03/03/08 (12)
- My mom's secret for tough "round steak" was long cooking...and vinegar - MarilynFL - 8:57pm on 03/03/08
- Cook over how high of a heat? "Scary red" - cute. - DawnNYS - 10:05pm on 03/03/08
- Dawn, here is the original post from the old swap with more directions, but still vague. - MarilynFL - 1:18am on 03/04/08
- Oh My--I have never seen this in print--my mom made this same recipe all the time... - charlie - 2:33pm on 03/04/08
- Rib eye should cook totally differently than "eye of chuck" - Glennis_NoCA - 3:07am on 03/04/08
- The butcher where I shop told me that their chuck eye steak is just the end cut of - DawnNYS - 6:58pm on 03/04/08
- Anymore "fall-off-the-bone" recipes for pork or beef? [NT] - DawnNYS - 9:21pm on 03/04/08
- I guess that should be "Any more?" Thanks. Will try Mar's tonight. [NT] - DawnNYS - 10:00pm on 03/04/08
- Hey Marilyn, I tried your mom's recipe and loved it. - DawnNYS - 8:11pm on 03/06/08
- Glad it worked out, D! [Thank goodness for "Mark Read"...I wouldn't have seen this.] [NT] - MarilynFL - 12:33pm on 03/07/08
- Have you tried th Crock pot Sweet and Snappy Stew up in T&T. So good and different. - AngAk - 10:33pm on 03/04/08
- No, but thanks. I'll try that one too. I just love my crockpot. [NT] - DawnNYS - 9:03pm on 03/05/08