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Braised Swiss Steaks

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BRAISED SWISS STEAKS 2 tablespoons corn oil Flour 1 large onion - sliced 1 cup beef bouillon 1/4 teaspoon thyme 1 cup vegetable juice 6 8 oz. steaks (cut from 1½ cup carrots, leeks & celery - top round) cut into julienne (thin strips) Seasoned salt 1 teaspoon chopped parsley Simmer onions in 1 tablespoon corn oil until golden. Remove pan from heat and add thyme. Season and sprinkle steaks on both sides with flour - then brown steaks in 1 tablespoon hot vegetable oil on both sides in an iron skillet. Transfer steaks to pan with onions. Pour vegetable juice and bouillon over steaks. Cover pan and simmer steaks very slowly for 1 hour in the oven or on top of the stove. After 1 hour cooking time turn steaks over - then cover the steaks with the vegetable julienne and continue the cooking for 30 minutes more. To serve, arrange steaks on serving platter Spoon sauce and vegetables over steaks. Sprinkle with parsley Serves six. Reproduced at the Richard Nixon Presidential Library and Museum

Page data

Page
1
Source index
0
Type
document
Media ID
f6c28691a5f0cfb0
Size
unknown

Document data

ID
255220701
Core
doc
Type
document
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    "ocrText": "BRAISED SWISS STEAKS\n2 tablespoons corn oil\nFlour\n1 large onion - sliced\n1\ncup beef bouillon\n1/4 teaspoon thyme\n1\ncup vegetable juice\n6 8 oz. steaks (cut from\n1½\ncup carrots, leeks & celery -\ntop round)\ncut into julienne (thin strips)\nSeasoned salt\n1\nteaspoon chopped parsley\nSimmer onions in 1 tablespoon corn oil until golden. Remove\npan from heat and add thyme.\nSeason and sprinkle steaks on both sides with flour - then\nbrown steaks in 1 tablespoon hot vegetable oil on both sides\nin an iron skillet. Transfer steaks to pan with onions.\nPour vegetable juice and bouillon over steaks. Cover pan and\nsimmer steaks very slowly for 1 hour in the oven or on top of\nthe stove.\nAfter 1 hour cooking time turn steaks over - then cover the\nsteaks with the vegetable julienne and continue the cooking\nfor 30 minutes more.\nTo serve, arrange steaks on serving platter Spoon sauce and\nvegetables over steaks. Sprinkle with parsley Serves six.\nReproduced at the Richard Nixon Presidential Library and Museum"
}