Hello CC Readers!
It may seem as though I’ve fallen off the planet, but I’m still cooking/baking! I’m struggling to accomplish everything I set my mind to every day. Taking top priority is the major edits/revisions to my first published novel, SWEET SALVATION. My rights were returned to me and I’m driven to rewrite this gorgeous story with the sensibilities of today’s readers in mind. I’ve learned a lot about writing over the past 7 years – all good stuff! 🤓 I hope to have this edition self-published in the next couple of weeks. 🤗 For those interested in updates on my novels, sign-up for my new quarterly newsletter at LisAnneHarris.com. The link is at the bottom of the website.
Now, you’re probably looking at the picture thinking it looks like just a bunch of tomato sauce dumped over a piece of meat. I sure wish you had taste-o-vision. Something magical happens as the meat is slowly roasted in the sauce. Truly fantastical. My sweet niece, Summer, always asks if I can make the red stuff when I visit. You wouldn’t believe how delicious it is on mashed potatoes.
Traditionally, swiss steak is a cut of beef that’s been pounded thin before cooking. The name comes from the British term “swissing,” which is to pound or run cloth through rollers to make it softer.
This Swiss Steak recipe is a variation of my cousin, Julie’s. I imagine she got it from her mom, Anita, or grandma Mary who used to be the best cook the Kopper Kettle ever had. Loved her pan fried chicken! Julie adds a bay leaf to her Swiss Streak, but I don’t.
I quit flouring most meat years ago and I rarely even braise them anymore before slow roasting frozen cuts in the oven. In fact, the only thawed meats I flour and cook on the stove top are pork chops, cubed steak, and liver. One day soon I’ll share my husband’s recipe for Cubed Steak with Pearl Onions.
Approximately 2 lb. frozen round, chuck, or arm roast
1 or 2 (28 oz.) cans tomato sauce (depends on how much gravy you want)
Salt & pepper
Preheat oven to 350°F.
Spray the frozen meat on both sides. Sprinkle with salt and pepper.
Pour a 1/4 of the can of sauce under meat and the rest over the top.
Lightly salt and pepper the sauce.
Cover tightly and bake for 3-4 hours, or until fall apart tender.
Serve with mashed potatoes.
Recipe by Melissa Woolard | Culinary Craftiness
- Approximately 2 lb. frozen round, chuck, or arm roast
- Cooking spray
- 1 or 2 (28 oz.) cans tomato sauce (depends on how much gravy you want)
- Salt & pepper
- Preheat oven to 350°F.
- Spray the frozen meat on both sides. Sprinkle with salt and pepper.
- Pour a 1/4 of the can of sauce under meat and the rest over the top.
- Lightly salt and pepper the sauce.
- Cover tightly and bake for 3-4 hours, or until fall apart tender.
- Serve with mashed potatoes.