Why is the bone added to the Beef Stew?
Name at least two cuts of beef that would be suitable for Beef Stew. What are the prices per pound of these cuts?
LESSON LXV
BEEF: METHODS OF COOKING TOUGH CUTS (D)
SWISS STEAK
1 1/2 pounds round steak, cut 1 to 1 1/2 inches thick 1/2 to 1 cupful flour Suet or bacon fat 1/2 onion, sliced 1 1/2 teaspoonfuls salt Dash pepper
With the edge of a saucer, pound the flour into both sides of the steak. In a frying pan, put the suet or bacon fat and brown the onion in it. Then brown both sides of the floured meat in the fat. Cover with boiling water and let the meat cook at simmering temperature either on top of the range or in the oven from 1 1/2 to 2 hours or until it is tender. Add enough salt and pepper to season the meat. If necessary, evaporate the sauce around the meat until it is of sufficient thickness to serve as Brown Sauce. Serve the meat and sauce hot.
If desired, the meat may be stewed in tomato juice instead of water. (If tomato is added, what kind of frying pan (i.e. of what material) should be used in cooking the meat? See Suggestions for Cooking Fruits.)
This variation may also be made: One half green pepper may be chopped and sprinkled over the surface of the steak while the latter is simmering. The onion may be omitted, if desired.