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MSGID: 35095.fidonet_cooking@1:105/500 2d878c9a
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Swiss Steak
 Categories: Beef
      Yield: 6 Servings
 
      1 c  Carrots; shredded
      3 lb Lean round steak
    1/2 c  Celery; diced
      1 ts Salt
    1/2 ts Garlic powder
    1/2 c  Red table wine
    1/2 c  Flour
      1 md Green pepper
     28 oz Can crushed tomatoes
      3 tb Worcestershire sauce
      3 tb Steak sauce
      2 c  Water
      2 tb Vegetable oil
      2 md Onions
      2 tb Soy sauce
 
  Trim fat from around steak, cut steak into 6 equal pieces. Pound with
  meat tenderizer until thin. Coat meat with mixture of flour, salt,
  and pepper. Put remaining flour and 1/2 cup water aside. In large
  skillet, heat oil... Add meat and brown lightly on both sides, add
  carrots, onions, celery, and green peppers. Cook until onions and
  peppers are soft. Add remaining ingredients and simmer for 2 to 3
  hours, adding extra water if necessary. Take the 1/2 cup water and
  add remaining flour, at least 2 tb. Add to meat mixture slowly,
  stirring constantly to thicken sauce. You can experiment with the
  thickness of the sauce by adding water to thin or extra flour paste
  (made with water) to thicken.
  
  Recipe by Margaret Young
 
MMMMM
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