swiss steak

A Swiss Steak Recipe From Betty's Cook Nook
Swiss One’s For You

Mom had more than one Swiss steak recipe included in her culinary legacy. The handwritten recipe below caught our eye first, so let’s make a go of it.

Wait! Did you honestly think before we dove into this recipe that I wouldn’t “wax on” about this or that (or both)? Well you’re right!

You might learn a few things about this tasty dish, as did I. Most shockingly, this recipe does not hail from Switzerland – FOR REAL? Yes, if Wikipedia is remotely true, (and I believe that it is), I’ve been wrong about this small but tastefully important detail my entire life. Read why here.

Foodie Tips ~

  “Fat” sounds so … er … fatty.  :(  We used bacon drippings. Mmmm … bacon!  :)  Sounds much healthier and “hipper” than mere fat alone.

  If you’re feeling rather hungry and you don’t want to pound/tenderize the meat, you can simply coat the steak with the flour mixture by tossing them all together. But don’t blame me if you have second thoughts!

  Sadly, my local market (cough-cough-HEB-cough) was out of the cuts of meat I was looking for. Sniffle! Sniffle! But I found boneless chuck steak ribs and they were quite good. But on the next go, I’ll try waking up early in the day for a run at the steak.

A Vintage Borden's Potatoes Picture From 1959  Serve with a bountiful sidekick of instant potatoes? Hey, don’t hate! This blog is about functional food from the 1950s – 1970s, so that’s what we ate … and we loved it! And yet I’m still alive to blog about it. I fondly remember black packets of Borden Brand Instant Mashed Potatoes prepared with a divot generously filled with melted butter and a sprinkling of Lawry’s Brand Seasoned Salt (shown above). My brother Roger tells me that Idahoan has filled the void sadly left by Borden. I read more online about the blows to the Borden brand and he’s right. Tonight my partner Joe thanked me more than he did at Christmastime for making this savory starch “with no nutritional value.” That says a lot about his love of instant potatoes … and my skills with gift giving.  :\

  Whoopsie! Forgot to add the peas near the preparation dismount … probably because I was overly-focused on the “sinsationally” starchy potatoes and garlicky green bean sidekicks.

i. ingredients

1 ½ pounds | round or chuck steak, about 1-inch thick
2 tablespoons | flour
½ teaspoons | salt
¼ teaspoon | fresh cracked pepper
3 tablespoons | fat
| white onion, sliced into rings
8 ounce can | hunt’s brand tomato sauce
1 cup | water
1 cup | green peas

ii. what to do

1. Cut steak into four pieces.

2. Mix flour, salt and pepper, coat the steak, then pound into steak.

3. Heat fat/drippings in a large pan over medium heat.

Making Sliced Onions For Swiss Steak From Betty's Cook Nook

4. Separate the sliced onion into rings then cook them in the bacon (Mmmm …) drippings until golden. Push the rings to the side of the pan to make room for more friends.

5. Place the coated steak into the pan and brown slowly on both sides.

6. Cover steak with the onions, the tomato sauce and water and blend. Heat until bubbly.

7. Cover tightly then lower heat and simmer 2 hours or more until meat is very tender. Add the peas and warm through.

Enjoy!
A Closer View Of Swiss Steak From Betty's Cook NookA Scan Of Mom's Swiss Steak Recipe From Betty's Cook Nook

 

 

 


bbq baked pork chops

A BBQ Baked Pork Chop recipe from Betty's Cook Nook

Pork. The Other White Meat.

I did some research and found out that “The Other White Meat” campaign debuted in 1987 – the same year Mom died and after she would have cooked this dish in the kitchen. So I guess you could call Mom a pork visionary. :)

Pork. The other white meat.I learned that this ad campaign has been one of the top 5 most memorable promotional taglines in the history of contemporary advertising. I can promise you that as an ad guy, that’s a huge accomplishment.

So lean meat and tagline aside, Mom was making pork in the Kiker kitchen and she was throwing fat into the mix … pre Paula Dean. I can see why – this bbq pork chop recipe holds its own, with or without bones.

This dish was so tender I could actually cut my chop with a fork. Well worth the wait coming out of the oven. Enjoy!

i. ingredients

4 | pork chops (Mom would have used chops with bones)
to season | fat for skillet
⅓ cup | celery, diced
½ | lemon, juiced
2 tablespoons | brown sugar
½ teaspoon | salt
½ teaspoon | mustard
⅛ teaspoon | black pepper (I added more)
2 cans | hunt’s tomato sauce
½ cup | water

Barbecue Baked Pork Chops From Betty's Cook Nook

The Pork Chops Are About To Go Into The Oven

ii. what to do

0. Preheat oven to 350°F.

1. Brown the pork chops in the fat.

2. Transfer chops to a shallow greased baking dish that has a cover.

3. Sprinkle chops with celery, lemon juice, brown sugar and the seasonings. Pour tomato sauce and water over the chops.

4. Cover and bake in oven 75 minutes or until chops are tender.

Yields: 4 Servings

foodie tip ~

 You’ll have leftover sauce from this recipe. Make good use of it on pasta or as a dip for grilled veggies.

Here’s a scan of Mom’s original recipe:

A scan of Mom's original BBQ Baked Pork Chop recipe card

Barbecue Baked Pork Chops From Betty's Cook Nook

Plated and ready to eat!
Chef’s Note: On the side is the tasty Blue Cheese and Bacon Twice Baked Potato. The recipe is also here at BCN!