Quote:
Originally Posted by scho63
Is Swiss steak one of those tougher cuts of meat that you need to be careful with in how you prepare like a chuck steak?  |
Yes it's a bottom round but it is so tender braised in liquid on a slow cook—either a slow cooker or in a dutch put on the stove top. Meat has to be pounded with a texturizer mallet first too. I wouldn't really buy it unless it's going to be braised for a long period.
I loved this dish growing up. It's comfort food to me.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
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