Swiss Steak in an Iron Skillet and other delights

Swiss Steak chez Cheeseparer

My mom used to make something called Swiss steak.  All I remember is that she pounded round steak, browned it after dipping the steak in flour, and did something with onion and tomato and simmered the whole business for a while.  Served it with mashed potatoes and a salad.

As a bride, I tinkered with the recipe a bit, first browning the onions (one large) and removing them from the skillet (note cast iron--ugly but so cook for serious cooking).  Brown round steak, floured, pounded, and seasoned (lots of salt and black pepper) in  fat.  I usually use canola oil and a bit of butter, but all oil is  all right.  When the meat is browned, smother it in the sauteed onions, sprinkle with dried marjoram, and pour an 8 oz. can of tomato sauce over the whole business.  Cover and simmer until tender.

Eat and enjoy.  Don't know if I've ever seen a recipe for Swiss steak.  Round steak is fairly lean (cut off extra fat) and fairly cheap, and has a good beefy flavor.  Oh, I usually saute a garlic clove or two with the onion.  A green vegetable like broccoli, beans, or even Brussels sprouts goes well.

Did your Mom make this, too?  

Old Time Swiss Steak


This is very close to my mom's recipe.  Enjoy!

Real Fried Apples

My mom occasionally made fried apples.  As a young bride, I made them, too, usually with liver and onions, which my mom wouldn't have made since she hated liver from the time she had to eat lots of it because she was anemic.

When was the last time you got fried apples in a restaurant?  In spite of New England's apple harvests, I don't see fried apples.  Apparently Cracker Barrell has them, but they're gunked up beyond recognition. 

I looked on the web and did not find the authenticity I had hoped for in the fried apple recipes.  Why not?  Some of them had the apples chopped us?  No way.  You slice them thinly with the peels on.  Others had great quantities of sugar added.  Another heresy.  You only need about 1 teaspoon for two apples, or 1/2 t. per apple.  Maybe a smidgen more with Granny Smiths, but don't go overboard.  Cinnamon is not required or desired.  We are not having dessert here, we are enjoying a side dish with pork, a mostly savory side dish.  So don't make a crustless apple pie in a skillet. No sirree.

We used Cortland apples recently and they don't brown nicely or get all that tender, but they were tasty.  Here's what you do for real fried apples:

Heat 1 T. unsalted butter and 1T. canola oil (the yin and the yang) in a large cast iron skillet.   Arrange 2 thinly sliced apples with the peeling still on (more fiber, don't cha know?) in the skillet.  Cook over medium heat until apples become softish.  Sprinkle with a little salt and 1 t. sugar.  Cook and stir until apples start to brown--if this doesn't happen turn up the heat a bit, but watch carefully or they will burn.  When the apples are cooked and have a pale caramel color, remove from heat and serve.  Great with anything pork.  Now wasn't that easy?

 In the fall, apples are cheap and will keep for a time, refrigerated.  When past their prime, make applesauce (super easy in the microwave) and if they go bad, throw them out in the snow for the squirrels and watch the fun.

Yours in cheeseparing frugality,


The Cheeseparer