Marguerites Cookbook

A cooking blog all about making vintage recipes from a cookbook we inherited from our grandmother

Chicken in Rice

chickeninriceheader

Chicken dishes were some of the most plentiful recipes that graced the table during family dinners at Marguerite’s house in my life time. They were most frequently casseroles or plain baked chicken, but Marguerite did lots of chicken recipes. While I don’t remember this chicken in rice recipe from any Sunday dinners with her, I would have enjoyed it a lot.

Chicken in Rice

Here’s what Marguerite had to say:

Chicken in Rice recipe

Now there was one thing that did confuse me in this recipe: minute rice. I asked my mom, and found out that Minute Rice was a brand of quick cook rice. Turns out it does still exist, but I decided to go with a 90 second microwave option of another brand instead. Mixing all the ingredients was very simple and this was a very easy recipe to prepare. This was the second recipe where I’ve browned chicken before baking it (the first was the Chicken and Mushrooms recipe). I really like the way the chicken looks and turns out.

Chicken in Rice

I did end up baking this recipe for the entire 40 minutes because I felt that the rice mixture was still too watery after the first 30. I wasn’t sure I was happy after the 40 either, but I was already afraid I had over baked the chicken. After it cooled a bit out of the oven, the mixture thickened and it looked better. I did feel the chicken got a little dry, but it was still tasty. We both like this chicken in rice recipe alright. Shannon felt it was a little too similar to a casserole, but still liked it okay. I enjoyed some of the flavors in the rice mixture. I couldn’t tell exactly which ones I liked the most, but I think it was some of the flavors from the condensed soup. In the end, I do think my favorite part of this recipe is its simplicity. So if you are looking for a quick and simple chicken recipe for dinner, give this one a try!

Chicken in Rice

Chicken in Rice
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 10 minutes
Cook Time
30-40 minutes
Chicken in Rice
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees.
  2. Mix all ingredients together other than the chicken.
  3. Brown chicken in butter.
  4. Place rice mixture in baking dish. Place chicken in rice.
  5. Bake at 375 for 30-40 minutes.
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Hot Sausage Sandwiches

sausagesandwichesheader

Summer is just around the corner and so is hot dog cookout season. Okay, so that is a cruel lie since we are still in the dead of winter. But today we have a relative of the hot dog that is a good sandwich for this time of year. Marguerite’s teaching friend Marvelle’s Hot Sausage Sandwiches are a simple and easy meal that don’t take much work but are pretty darn tasty.

Hot Sausage Sandwiches

Here’s what Marguerite (and Marvelle) had to say:

Hot Sausage Sandwich Recipe

I love the details like specifically where to get the meat! Unfortunately, we’re at least 500 miles and some 50-60 years removed from the Mall Butcher Block, whatever that means. Maybe that’s a bigger deal than I thought, since I couldn’t find “sweet” sausage. I went for some fresh mild Italian sausage instead.

Hot Sausage Sandwich

This recipe was extremely simple having only four ingredients, not including water. I was able to quickly and easily chop up the veggies and get everything into the pot to simmer. Since I started by chopping the vegetables I also decided to toss them in the pot first. That was a mistake, because then I wanted to put the partially fried sausages closer to the bottom, and had to do quite a bit of shuffling of veggies to make it happen.  After that, the simmering went smoothly and cooking was underway.

Hot Sausage Sandwiches

I made sure to get good sandwich rolls, since I figured an Italian sausage covered in peppers and onions would require a hearty roll. Remember that time I didn’t listen to Marguerite’s advice and got cheap buns for our Pittsburgh Ham Barbecue Sandwiches? Well, lesson learned. Don’t these just look great in those buns?

Hot Sausage Sandwich

Now I’m not a huge fan of spicy things, so meals like hot sausage sandwiches don’t always sound appealing to me. However, since I used mild sausage it wasn’t too bad. I thought that the flavor of the meat turned out nice with the inclusion of the tomato paste being a nice addition. I also really like use of peppers and onions, which Marguerite does in quite a few different recipes. Overall, these hot sausage sandwiches were a success and a nice hearty but simple sandwich.

Hot Sausage Sandwich

Hot Sausage Sandwiches
Print Recipe
Servings Prep Time
4 sandwiches 20 minutes
Cook Time
2 hours
Servings Prep Time
4 sandwiches 20 minutes
Cook Time
2 hours
Hot Sausage Sandwiches
Print Recipe
Servings Prep Time
4 sandwiches 20 minutes
Cook Time
2 hours
Servings Prep Time
4 sandwiches 20 minutes
Cook Time
2 hours
Ingredients
Servings: sandwiches
Instructions
  1. Cut up green peppers and onions.
  2. Cut sausages into serving sized pieces if necessary. Fry to remove grease.
  3. Put sausages in a heavy pan and add the onion, peppers, tomato paste, and one can of water.
  4. Cover and simmer two hours.
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Chicken and Mushrooms

ChickenandMushroomsHeader This week we decided we would take a break from desserts (I’m sure we’ll make more soon) and leftover casseroles to make an actual meal. This chicken and mushrooms recipe is healthier than some and has a relatively short ingredient list. The instructions were interesting and included things I had not encountered before, which was fun!

Here’s what Marguerite had to say:

Chicken and mushrooms recipe

First thing, this recipe threw me a curve ball. I had never browned the outside of a chicken breast and then removed it from heat to cook other parts of the meal. I found this incredibly interesting and I still don’t know why this recipe called for that, but it ended up working out just fine! I have really grown to like mushrooms since I was little. Mushrooms were on that long list of foods I didn’t like because I had never tried them before . . . Anyway . . . the smell of the mushrooms and garlic cooking made us excited to try this.

Chicken and Mushrooms

The next step was to add the wine. In looking up types of wines used in cooking, I found that the best choice for a chicken dish like this was a dry, oaky white. I ended up choosing a Chardonnay. After adding the chicken stock and stirring everything together, it was time to put the chicken breasts back in.

Chicken Mushrooms

While Marguerite didn’t suggest this, we decided that after eight or nine minutes of cooking we should flip the chicken breasts over to finish them. We even ended up cooking the chicken longer than Marguerite suggested (something I never thought I would do!) We decided to pair it with rice, although mashed potatoes would have been a delicious addition to this chicken and mushrooms recipe as well.

Mushrooms and Chicken

The chicken stock, wine, garlic, and parsley really soaked in to both the chicken and mushrooms. Cooking the chicken in the amount of liquid present at a lower temperature helped the meat soak up the liquid and not dry out. The chicken was tasty, but for me the real star of this dish was the mushrooms. Shannon is more a fan of mushrooms in creamy dishes, so she wasn’t as crazy about this.  In the end, this chicken and mushrooms recipe was a success but was still rather simple. If you like mushrooms or do chicken a lot and need another recipe to mix it up, this is definitely one to keep in mind.

Mushrooms Chicken

Chicken and Mushrooms
Print Recipe
Servings
2 chicken breasts
Cook Time
30 minutes
Servings
2 chicken breasts
Cook Time
30 minutes
Chicken and Mushrooms
Print Recipe
Servings
2 chicken breasts
Cook Time
30 minutes
Servings
2 chicken breasts
Cook Time
30 minutes
Ingredients
Servings: chicken breasts
Instructions
  1. Add 1 tbsp olive oil to skillet on high heat. Brown each side of the chicken breasts and then remove chicken from heat.
  2. Add another tbsp of olive oil, then the mushrooms and garlic. Cover and cook three minutes. Then uncover and cook mushrooms until brown over medium heat.
  3. Add the wine and increase heat to high. Cook until about half the wine has cooked off.
  4. Add the chicken stock and parsley and reduce heat to half.
  5. Add chicken. Cook 6-8 minutes per side, or until done.
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Spaghetti Sauce

spaghetti sauce header

Happy New Year from Marguerite’s Cookbook! Aaron here, and starting now on Marguerite’s cookbook, I will be writing the posts.  We decided that since Marguerite was my grandmother and Shannon consulted with me quite a bit when writing posts this past year, it would make more sense if they came from my perspective. And now, on to our first post of 2017!

spaghetti sauce

With the cold of winter all around us, now is a good time to have simple meals that can keep you warm. What could be better than a nice homemade spaghetti sauce? Marguerite’s spaghetti sauce is very simple with only a few basic ingredients, making it a perfect easy sauce recipe.

Here’s what Marguerite had to say:

spaghetti sauce recipe

We decided to skip the mushrooms in this sauce, because, not everything needs mushrooms. In typical Marguerite fashion, we were missing some information. Such as: how many ounces were the standard cans of ingredients back in her day?We turned again to my mom to ask what the typical can sizes would have been at the time. She distinctly remembered Marguerite using the small 6 0z cans of tomato paste. So with all my questions answered, it was time to make some sauce. While making this we totally couldn’t stop saying “sauce” in very bad long-island accents.

spaghetti meat sauce

As I mentioned before, this recipe has very few ingredients. Even though the spaghetti sauce has to simmer for quite a while, it was nice to only need about ten minutes of prep before this recipe was cooking on its own. Checking on it now and then, plus making sure to stir it occasionally, the three hours went by smoothly and at the end we had an easily made sauce. After cooking up some spaghetti (appropriate) to go with our sauce, it was time to try it out.

meat spaghetti sauce

The theme of this sauce was simple and that is also how it tasted. I really mean simple in a good way, in that there weren’t too many flavors crammed into this. I thought it was very tasty and I enjoyed it, but I also felt it was just a little too thin. Shannon thought it was delicious and it reminded her of her Italian grandmother’s homemade spaghetti sauce a bit as well. All in all, a great homemade spaghetti sauce!

meat sauce

Spaghetti Sauce
Print Recipe
Prep Time
10 minutes
Cook Time
3 hours
Prep Time
10 minutes
Cook Time
3 hours
Spaghetti Sauce
Print Recipe
Prep Time
10 minutes
Cook Time
3 hours
Prep Time
10 minutes
Cook Time
3 hours
Ingredients
Servings:
Instructions
  1. Brown ground beef with onion in a skillet.
  2. Combine tomato paste, spaghetti sauce, garlic, and 5 cans of water in a large saucepan. Add ground beef to mixture, and use final 6 oz can of water to rinse skillet.
  3. Simmer for 2 1/2 to 3 hours.
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One Pan Ham and Cheese

cheese ham header

Well, here we are in the midst of the holidays with plenty more leftovers to finish and we could all use a fresh idea or two on how to do that. Luckily, Marguerite had leftover casseroles and other one pan dishes for many different main ingredients. One of the best parts of this one pan ham and cheese bake is that it turned out to be more of a breakfast dish than anything else. A great twist and a different way to have dinner time leftovers!

Here’s what Marguerite had to say:

onepanhamcheeserecipe

The nice thing about the ingredients in this recipe is that they include a nice mix of fresh and pre-cooked ingredients. It was also extra quick and easy because Marguerite seemed to suggest the ingredients should be mixed right in the casserole that went in the oven. Baking was also simple and the time Marguerite said in her recipe was just about right on. Checking the middle with a knife was an easy way to make sure the one pan ham and cheese was done completely.

cheese ham quiche

Now this ham and cheese recipe was mostly eggs and Bisquick. That made it turn out incredibly quiche-like. This is much like another ham and cheese recipe, our Ham and Cheese Strata, which was also like the breakfast dish. However, the main difference in this recipe is that it had many more ingredients, which gave way to a more exciting dish with more flavor.

ham and cheese bake

While I like Bisquick because it is normally made into pancakes, I am not a huge fan of eggs for breakfast, so I wasn’t the craziest for this recipe. I did like that it was prettier than the aforementioned strata, having much more color due to the green onions, tomatoes, and the like. Aaron enjoys quiches and omelets, as well as the vegetables in the dish, so he did enjoy having it, and for breakfast no less, even though the ham had been for dinner! If you try this one pan ham and cheese recipe to use up some of your Christmas ham this season, we hope it makes your breakfast, or any meal you happen to have it for, a little more relaxing as 2016 winds down.

one pan ham cheese

One Pan Ham and Cheese
Print Recipe
Servings Prep Time
4-6 20 minutes
Cook Time
45 minutes
Servings Prep Time
4-6 20 minutes
Cook Time
45 minutes
One Pan Ham and Cheese
Print Recipe
Servings Prep Time
4-6 20 minutes
Cook Time
45 minutes
Servings Prep Time
4-6 20 minutes
Cook Time
45 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease 8" x 8" x 2" square baking dish.
  3. Mix Bisquick, milk, salt, mustard, parsley, pepper, and eggs together in dish with fork until batter is a uniform color.
  4. Stir in remaining ingredients.
  5. Bake uncovered until a knife inserted in the center comes out clean, about 45 minutes.
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One Pan Turkey ‘n Stuffing

One Pan Turkey and Stuffing Header

Happy Thanksgiving from Marguerite’s Cookbook! We hope everyone had a nice and relaxing holiday surrounded by the ones you love. We couldn’t make it home for Thanksgiving this year, so we had a Thanksgiving for two that Aaron made for us. You may have seen it on our Instagram.

We’re going to take a quick break from pies, but we’ve got our final one of the month coming later this week. So if you made more food than you could eat, or couldn’t send enough leftovers home with your dinner guests, we have a one pan turkey and stuffing recipe that’ll give you a nice twist on the same old leftovers. And spare you from some turkey sandwiches!

Here’s what Marguerite had to say:

one pan turkey recipe

As you can see, the only leftover from the meal you actually use is the turkey, but I find that it is the thing you have the most of and it sits in the refrigerator the longest. It is nice that this recipe includes “stuffing” without having to use any leftovers, or have another box of stuffing around. The Bisquick is a nice substitute for the dried bread crumbs in stuffing and it is a good way to hold onto all those seasonings in this one pan turkey and stuffing.

One Pan Turkey and Stuffing

This recipe is meant to be almost a full meal in itself. Marguerite suggests that this only serves six, which means everyone is supposed to take a sizable portion. Since there aren’t any vegetables in it, that could be a good option to pair with it to round out your meal. Because we know you’re still swimming in green beans and corn. Now on to taste, but first, an unpopular opinion. Turkey may honestly be my least favorite part of the Thanksgiving meal, as I live for all the sides. But this wasn’t bad. Aaron liked it of course. He found it to be an interesting twist and a nice way to switch up eating all that turkey. He especially liked it because Marguerite made so many different dishes with pre-cooked, leftover meat and it reminder him of her.

One Pan Turkey

We felt the best way to surround this one pan turkey and stuffing dish in our pictures was with photos of the people we are thankful for and missed seeing this Thanksgiving. If you try this recipe with your leftovers this weekend, we hope you enjoy it, but not as much as you enjoyed time with your friends and family.

One Pan Turkey n' Stuffing

One Pan Turkey 'n Stuffing
Print Recipe
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
One Pan Turkey 'n Stuffing
Print Recipe
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees. Grease casserole dish.
  2. Mix Bisquick, milk, eggs, and seasonings with a fork until batter is a uniform color. The batter will still be lumpy.
  3. Stir in remaining ingredients.
  4. Bake until golden brown and knife inserted in center comes out clean.
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Zucchini Torte

Zucchini Torte Header

It’s fall, and one of the most popular ingredients in fall cooking is zucchini. This is the time that zucchini are in season, and Marguerite took advantage of that with quite a few zucchini recipes. We planned on making this recipe back in August, but skipped it due to moving. However, the recipe that was supposed to be on the blog this week turned into such a failure we had to switch it up.  Don’t worry, though, we will share all of our recipe fails with you sometime around Christmas!

Until then, here is what Marguerite had to say about this zucchini torte recipe:

Zucchini Torte Recipe

As you can see, this recipe has an interesting set of ingredients. So, as with a lot of our recipes, Aaron asked his mom for some clarification. She said a torte can either be like a cake or like a quiche in her experience. She also suggested which pan we should cook the zucchini torte in since Marguerite did not specify.

Zucchini Torte

Making this zucchini torte was simple and straightforward. Cubing the zucchini was obviously a bit time consuming but mixing all the ingredients took no time at all. I do not like zucchini very much, so I did not even want to try this zucchini torte. I did think that it looked nice, and might appeal to someone who likes zucchini. Aaron did try it, because one of us had to, and he will eat almost anything. He did not enjoy this zucchini torte. It tasted strongly of zucchini, and not of much else. He also felt it didn’t taste enough like a cake or a quiche.

Zucchini Torte

Aaron said to me, “if I had extra zucchini around, I’d put it in some bread before this any day.” But if you like zucchini, this torte is probably for you. We hope you enjoy Marguerite’s zucchini torte!

Zucchini Torte
Print Recipe
Servings Prep Time
10 20 minutes
Cook Time
40 minutes
Servings Prep Time
10 20 minutes
Cook Time
40 minutes
Zucchini Torte
Print Recipe
Servings Prep Time
10 20 minutes
Cook Time
40 minutes
Servings Prep Time
10 20 minutes
Cook Time
40 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Chop zucchini into cubes.
  3. Mix together zucchini, Bisquick, onion, salt, oregano, and cheese.
  4. Pour into pan.
  5. Beat eggs and oil together and add to dry mixture until zucchini is covered.
  6. Bake uncovered at 350 for 40 minutes.
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Inside-Out Chicken Kiev

chickenkievheader

There’s no question that the most numerous type of recipe in Marguerite’s cookbook is desserts, and we’ll get back to another one of those next week! But first, a recipe that is most likely the second popular in the book—a chicken recipe. This inside-out chicken kiev was a delicious twist on a classic!

Here’s what Marguerite had to say:

Chicken Kiev Recipe

You may notice a few differences between Marguerite’s recipe and our version below. The main difference is the title. We knew that a typical chicken kiev usually has the butter and spices stuffed and cooked on the inside, which was not a part of Marguerite’s recipe. So we decided to rename this recipe ‘inside-out chicken kiev.’ Aaron was almost as excited about the catchy new name as he was about the dish itself!

insideoutchickenkiev

Some other changes we made included minimizing the cook time from Marguerite’s and substituting dried ingredients for fresh ones. We make some type of chicken recipe about once a week and usually only cook it for up to 30 minutes. So when we read how long Marguerite wanted us to cook this recipe, we thought: That’s crazy! And so Aaron’s mother fielded yet another recipe-related phone call from us. We seriously call her 3-4 times while making these. Seriously. She agreed with Marguerite on the cooking time, but the thought of overly dry chicken still made us cringe. We’re glad we went with our guts and cut the cook time. Sorry Marguerite and Mercedes!

inside out chicken kiev

This inside-out chicken kiev smelled great while it was cooking, which made waiting for dinner time to eat it torture! I really liked this chicken recipe. I’ve liked almost all of the things we’ve been making lately, actually. The combination of the spices on the chicken made it incredibly flavorful. A whole bunch of butter slathered on it doesn’t hurt either. As Marguerite’s mother always said “If it calls for one stick of butter, then two will make it twice as good!” Okay, Paula Deen. Aaron also liked this inside-out chicken kiev. But, as I’ve mentioned before, he likes everything.

inside out chickenkiev

We hope you try this simple recipe with your family. We think you’ll enjoy this inside-out chicken kiev as much as we did!

Inside-Out Chicken Kiev
Print Recipe
Servings Prep Time
2 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 10 minutes
Cook Time
30 minutes
Inside-Out Chicken Kiev
Print Recipe
Servings Prep Time
2 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter in shallow dish.
  3. Mix bread crumbs, cheese, and spices (salt, garlic salt, oregano, and basil.)
  4. Dip chicken in butter, then crumb mixture.
  5. Place in casserole dish and bake at 350 for 30 minutes.
  6. Mix apple juice, onion, and parsley.
  7. Add to leftover butter.
  8. When 30 minute cook time has passed, pour apple juice mixture over chicken and bake 2 to 3 minutes more.
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Veal and Peppers

VealandPeppersHeader

Welcome back to Marguerite’s Cookbook! Or should I say welcome us back? Due to a few planned trips and unplanned moving into a new apartment, our kitchen was packed for up for quite a few weeks and we just couldn’t cook. But now we’re back! This week we have a delicious veal and peppers recipe that is a nice hearty meal to enjoy without the heartiness of high calories.

Here’s what Marguerite had to say:

VealandPeppersRecipe

As you can see, this recipe is all meat and veggies and a very small amount of calories.  Hooray, clean eating! It’s a nice balance to all the desserts in the cookbook.

VealandPeppers

As you may or may not be able to tell, the meat above is not veal. If you remember from our last veal recipe, we had trouble finding veal. Well, we had trouble again. But this time we decided to go in a little different direction. We got some choice beef, as well as some pork cutlets. It has been said that pork cutlets often resemble veal in some situations. We didn’t really know how we felt about that, but we decided to give it a try.

Porkandpeppers

Not as pretty a dish, especially when you are expecting that dark look of browned steak. Now on to taste . . .

We both agreed that both versions (beef and pork) of the veal and peppers were cooked a little too long. So with that in mind, we suggest cooking the meat covered for less than the 3o minutes Marguerite suggests. For such simple ingredients, this dish had plenty of flavor. Aaron felt that the peppers and onions that were cooked with the steak in the cast iron skillet were much better than the other vegetables. That is not surprising considering the differing quality of our cookware.

VealandPeppers

Overall, this veal and peppers recipe might be my favorite so far! It’s a great clean and simple option that is easy to make. We’re always trying to eat healthier and this is a great go to for clean eating.

VealPeppers

 

Veal and Peppers
Print Recipe
Servings Prep Time
4 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 20 minutes
Cook Time
30-40 minutes
Veal and Peppers
Print Recipe
Servings Prep Time
4 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
4 20 minutes
Cook Time
30-40 minutes
Ingredients
Servings:
Instructions
  1. Chop up onions and peppers. Put 1 T of vegetable oil in skillet and cook veggies until tender. Remove from pan and set aside.
  2. Add 1 T of vegetable oil and cubed veal. Cook until slightly browned.
  3. Add tomatoes, salt, pepper, and wine. Cover and cook over low heat for 20-30 minutes.
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Swiss Steak

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.

Swiss Steak

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:

Swiss Steak Recipe

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.

Swiss Steak

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.

Swiss Steak

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!

Swiss Steak
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
2 hours
Servings Prep Time
4 10 minutes
Cook Time
2 hours
Swiss Steak
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
2 hours
Servings Prep Time
4 10 minutes
Cook Time
2 hours
Ingredients
Servings:
Instructions
  1. Remove fat. Cook fat in heavy skillet. Discard chunks.
  2. Season steak in a little salt and pepper. Brown lightly in fat. Pour off fat.
  3. Add remaining ingredients.
  4. Cover and cook over low heat 2 to 2 1/2 hours or until fork tender. Add water during cooking if too much liquid evaporates.
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