Try This At Home

Barb's (My Sister-In-Law) Swiss Steak

1 lb. tenderized round steak (the stuff you can use for chicken fried steak, or minute steak)

1 can petite diced tomatoes

3/4 can water

1 medium white or yellow onion

1 red pepper

1 green pepper

Breading:

flour

Lawry's Season Salt

garlic powder

dried mustard

pepper

Combine breading ingredients. Use the different seasonings to suit your tastes. We love garlic, so I go heavy on the garlic powder. And we like a little bite to the breading, so I also use a heavy hand with the dried mustard. Do whatever you want; you could just use flour, salt and pepper.

Cut the steak into 3 or 4 pieces - if it hasn't been done so already. Dredge the steaks in the breading. Make sure you really get the breading in there. I use a fork to really stick the breading to the steak. Fry the steaks in a little oil. Make sure the oil is nice and hot before you put the steaks in. If you use a non-stick skillet, you don't need to use too much - but make sure the bottom is just covered. STOP! Don't throw out the extra flour mixture yet, you're going to need it later.

While the steaks are browning (on both sides, now), cut up the onion and peppers. Just cut them into strips. When the steaks are brown, take the steaks out and keep them warm. Throw out any remaining oil in the skillet. Turn the heat down to medium low. Put the 3/4 can water in the skillet. Just pour the tomatoes into another bowl. Then add about a Tbls. of the flour breading. Stir really well to get rid of any lumps. Add more if you think it needs it. Put the steaks back in the skillet and cover with the tomatoes, onion, and peppers. Now, put a lid on it and sit back. Make sure it stays at a simmer. Simmer it for anywhere from 30 minutes to 3 hours. The longer you go, the more tender the steaks and veggies are.

Creamy Dill Potatoes

Red Potatoes

Garlic Salt

Dill

Butter

Cream

Cut red potatoes into chunks. Don't peel them. Boil them in water that is seasoned with garlic salt - the more the better. They are done when they are fork tender. Drain. Throw some (about 2 T. butter) into the pot with the potatoes. Liberally add some dried dill (or fresh is better.) Stir and drizzle a little cream into the potatoes. Add more if you want. And I always add a little more, because I want to. The potatoes will be chunky.

Happy Eating.