Swiss Steak

This recipe is the first of extra special recipes in Marguerite’s Cookbook where the recipe will call for a certain piece of cooking equipment and we will be privileged enough to use Marguerite’s personal cookware that was handed down to us! The cast iron skillet used in this recipe was a fixture in Marguerite’s kitchen for decades, and now can be one in ours as well.

As you will see in Marguerite’s instructions, this was another diet recipe. She even lists the calories per serving, although I have no idea if any of it is true! Here is what Marguerite had to say:

Looking through this recipe, there were a few things new to us again. While we were used to trimming fat off of meat before cooking it, neither of us had then cooked the fat down and used it as a greasing agent and to brown the meat a bit before cooking! Also, Marguerite’s shortened form of directions for herself added to the confusion at the start. This swiss steak looked delicious from the beginning and we were looking forward to it even more because it was a departure from our normal cuisine of pastas and baked chicken.

See, doesn’t that look great? Aaron was sure to heed Marguerite’s warning and went back to the stove many times during the two hours the steak cooked to make sure too much liquid didn’t evaporate. That didn’t even seem to remotely resemble an issue. We do think even though we only cooked it for two hours, it turned out a little dry. As Aaron has heard and learned from his family, every stove and oven cooks the same recipe differently! We used rather thin steaks though. Our tiny, old apartment stove doesn’t help, either.

If you couldn’t already tell, we both really enjoyed this swiss steak recipe. Even with the extra step of cooking down the fat from the meat, this is a simple recipe that I really think Aaron and I will want to use again and again!