Swiss Steak

This weekend, we were on a steak kick, we used about 4lbs of steak between the two nights (3 cuts of meat both nights), it was nice being able to stretch out the meat, especially with a growing family. Tonight I chose this dish, mainly because I had all the ingredients on hand, and didn't need to go to the store. It's from the cook book Gluten Free Quick & Easy by Carol Fenster, I got great reviews from Jessie and the kids, will for sure be a meal we use again.  The kids liked it so much that they want left overs for school lunch this week. We took the author's suggestion and served it over white rice, but also served it with baked potatoes, since my oldest LOVES baked potatoes lately.

1 tablespoon of Canola oil
4 beef cube steak (about 4 ounces each/ I used about 3 lrg beef steak)
1/2 teaspoon of sea salt
1/2 teaspoon of black pepper
1/4 cup of corn starch (Argo)
1 can (14.5 ounces) of petite diced tomatoes, including juices (Hunt's, Muir)
1 tablespoon Worcestershire sauce (Heinz, French's, Lea & Perrins)
1 teaspoon dried minced onion (McCormick's, Tones, Food Club)
1 teaspoon dried green bell pepper flakes
1/2 teaspoon season salt (Lawry's, Von Hansen's)

1. Heat the oil in a large ovenproof skillet, over medium heat.  Season the top of the steaks with the salt n pepper. Using a flour shaker for the easiest application, dust the steaks with the cornstarch.  Place steaks,  seasoned side down, in the hot skillet.  Season the tops with  salt and pepper, dust with cornstarch, and cook until the bottoms are deeply browned.  Turn the steaks and cook until the other side is deeply browned.
2. Add the remaining ingredients to the skillet.  Reduce the heat to medium -low and cook, covered 30 minutes.

Steak n Rice

Tonight Jessie, my husband was sweet and made dinner for us.  Of course, he is a terrific cook, just like his mom.  She is such a great cook, that when she offered to do the food for our wedding reception, we gladly accepted. Which is another story how that went...but I digress.  Both my mother in law and Jessie are those great cooks, who always measure by saying "A little bit of this, a little bit of that."  I'm SO envious of cooks like that, someday I'll be able to follow that too.  Dinner last night was nothing more then steak, rice and corn mixed together, but how he made it mixed together was sooo good that the kids want the left overs for school lunches this week. So as I list the ingredients, it's more of a guesstimate of the amounts he used unless noted in bold.

3-4 (1lb) of steak (it was thicker cut steak - use your cheaper cut steak)
2 cups of rice (Minute Maid, Food Club, any of your choice)
1 can of or frozen package of  corn ( serves 3.5)
Worcestershire sauce(Heinz,  French's, Lea & Perrins)
salt to taste
pepper to taste
Von Hansen's special season
Soy Sauce

1. Season the meat with the salt, pepper, and Von Hansen's seasoning, place into a skillet, and simmer with a small amount of water (till it cooked) cover.
2. Start cooking the rice, follow the directions for the package you are using.
3. Cut it into small chunks of meat (about 1 inch) and put back into the skillet.
4.Add Worcestershire sauce (6-8 shakes of the bottle), and Soy Sauce (4 shakes of the bottle) to the meat. Let simmer for 10-15 minutes.
5. While meat is simmer cook corn, either by stove or microwave.
6. Then when all are done, mix all together including the juice/sauce from the meat

Enjoy

3.