Swiss Steak





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Published on Apr 16, 2012

copyright 2012 Lisa B. Falour, B.S., M.B.A. all rights reserved LISA, INC. (EURL) cutecatfaith.com

Today's lunch was reheated leftover white rice from yesterday, braised cauliflower, Swiss steak and a selection of cheeses, fresh fruit, and yogurt. We have to defrost the freezer soon, so are eating a bit heavier than normal today for a Monday lunch (I always have Mondays off and he goes back to his job tomorrow night) so the freezer will soon be empty and we can let it sit for several hours then I can clean it. Frost-free freezers are not approved in France (probably most of the EU, I suspect) because they shut off regularly so the coils defrost ... and the food thaws a bit, and then refreezes, which isn't healthy.

Two ordinary boneless cheap cuts of beef were pounded with the edge of a plate so that a great deal of flour went into them. With and against the grain. Red meat should generally not be salted before cooking, or it seizes up (toughens). Buckwheat flour can be substituted for wheat flour if you are gluten intolerant, for this dish. Quite a large amount of flour will eventually be absorbed into the meat as you gently but firmly pound it with the edge of a plate (or a meat mallet, if you have one -- I don't). Chopped onions had been sautéeing in a little butter in a "cocotte" (French Dutch oven) on the stove, the floured, beaten beef was added, and then some water added. On a low flame, this was cooked, covered, for about 15 minutes, then the cooking went on partially covered for another 30 to 45 minutes. A sauce will form, which can be spooned over the beef when it is served. It is fairly thick and mild.

"Fleisch" is a popular meat spice sold in Turkey. I don't know what's in it! A pinch of red curry would be good in this. Maybe a pinch of thyme. Otherwise, don't worry about seasoning this. It's very good quite plain. Salt, preferably hand-raked sea salt such as fleur de sel de Camargue and pepper are often best served at table, for people to decide themselves whether they want or not.

I ship "anything which is legal to ship" all over the world and am available for a variety of services. American, based in France.

The grooves or indentations in the lid of a cocotte are so you can add ice for cooking certain dishes, such as tripe à la môde de Caen. This slows down cooking tremendously and simulates a cold farmhouse single room with a huge, warm fireplace and its adjacent hearth. Even if the ice or cold water is not added, the indentations or grooves have a positive effect for cooking. A cocotte is also needed to make a "daube" and is an essential cooking utensil in every French kitchen worth its salt!


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