Song2Him
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Song2Him
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Christina’s
Chicken and Gnocchi Soup.
Family favorite
Great recipe! I did not use cornstarch. I used heavy cream instead of milk, made my own broth from the chicken with a bit of added "better than bouillion" added about 3/4 teaspoon of thyme and homemade gnocci. It was fabulous... better than OG! Thank you for sharing.
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KathyG_NC
marked
Song2Him’s
Simple Swiss Steak in a Dutch Oven
review helpful.
Song2Him
reviewed
FrackFamily5 CACT’s
Simple Swiss Steak in a Dutch Oven.
This is a traditional Swiss Steak recipe. It is called "Swiss" steak ...as the description states...not due to cheese or nationality... but the "swissing" of the meat. The term is not well known.. but it is the "pounding" of the meat ..."swissing" the meat that gives the steak its name... I always add a couple of cloves of fresh crushed garlic and extra onion and always make sure I get a good "crust" on the cubes with the sear in the hot oil before proceeding ... it helps with the tenderization as well. (If you sear it in small batches over pretty high heat it will crust better...) In addition you can use 2 tablespoons of lemon juice and a tablespoon of soy sauce to toss the meat in after cubing and before proceeding and allow it to marinate for about 30 minutes before coating in flour... it helps to further break down the tissues in the meat to tenderize.. but will not add any lemon flavor to the dish... Butchers daughter. :)
Helpful (1)
Ratings & Reviews
2
Chicken and Gnocchi Soup
Family favorite
Great recipe! I did not use cornstarch. I used heavy cream instead of milk, made my own broth from the chicken with a bit of added "better than bouillion" added about 3/4 teaspoon of thyme and homemade gnocci. It was fabulous... better than OG! Thank you for sharing.
Helpful (0)
Simple Swiss Steak in a Dutch Oven
This is a traditional Swiss Steak recipe. It is called "Swiss" steak ...as the description states...not due to cheese or nationality... but the "swissing" of the meat. The term is not well known.. but it is the "pounding" of the meat ..."swissing" the meat that gives the steak its name... I always add a couple of cloves of fresh crushed garlic and extra onion and always make sure I get a good "crust" on the cubes with the sear in the hot oil before proceeding ... it helps with the tenderization as well. (If you sear it in small batches over pretty high heat it will crust better...) In addition you can use 2 tablespoons of lemon juice and a tablespoon of soy sauce to toss the meat in after cubing and before proceeding and allow it to marinate for about 30 minutes before coating in flour... it helps to further break down the tissues in the meat to tenderize.. but will not add any lemon flavor to the dish... Butchers daughter. :)
Helpful (2)