I finally made the spicy Swiss Steak, and I was not disappointed! I've
only made it the "old school" way with tomato sauce before. Meat cut is
top round. I don't know that I'd call it "spicy" -- I believe the term
was due to the ginger in it. I might add more ginger next time. I
cooked it with the foil off for the last 20 minutes or so.
I followed the directions in Jill's mother's recipe; the only exceptions
being that I added a cut up green bell pepper (first from my garden this
year - those slow peppers), and about 3/4 of a yellow onion before
baking. I'm not going to repost the recipe, see Jill's post 9:20 AM on
7/25/21.
I also made fresh string beans from the market today, snapped in pieces
with ends snapped off. I simmered them with a clove of minced garlic
and the remaining onion quarter, as well as minimal salt/pepper, and a
bit of reserved bacon drippings.
The baked potatoes were rubbed with butter and baked in the pan. I saw
an old depression era woman bake them this way - no tin foil. I prefer
them like this, personally. The skin has a bit more "bite" to it.
My daughter Sophia's plate pictured, I added some of the swiss steak and
pepper/onion drippings to my potato. I decided not to turn it into a
gravy, it was fine as is. She said it was very good, and I am quite
pleased with how it turned out as well! Dinner was wonderful -- Yum,
thanks Jill!!
https://postimg.cc/gallery/MRYh50h