Me: "Kenilworth Park Plaza, this is Melynda"
Caller: "do you know how to make swiss steak?"
Me: "yes I do"
Caller: " I have some chuck steak, and I have a kitchen tool to pound it with"
Me: "you will want to cut the meat into 3 inch square pieces, because when you pound them, you will have a 5 inch square, then you can dip it into flour and brown it in a skillet, then proceed with the tomatoes and onions"
Caller: "it's a crockpot recipe"
Me: " you can brown it for extra flavor if you want, or you can follow the recipe, browning is always good"
Caller: "oh, ok, thanks"
With the call ended, my client said her goodbyes and stated she had to catch a bus, to run some errands.
I replied, that I needed to get home and get dinner started. At that point my client said, "it seems you have lots of help with dinner at home".
I chuckled a bit and said, "oh Grace, that was not someone calling from home, that was another tenant right here in the building". Grace thought that was pretty funny.
adapted from: The best recipes in the world
by, Mark Bittman
Garlic salt and fresh black pepper to taste
1/4 c lemon juice
1 pound chicken breast meat, cut into 1 1/2 inch pieces
Sprinkle the meat with the lemon juice, garlic salt and pepper. Let sit while preparing the rest of the ingredients.
1 T olive oil
1 T butter
1/2 c flour
Heat butter and oil in a large pan on medium heat. Drain excess lemon juice from chicken, toss meat in flour, shake off excess, place in a single layer in the pan.
Brown gently on medium low until golden, turn. Do not overcook. Remove to platter when cooked.
1 onion diced
1 T olive oil
1 T Hungarian Hot Paprika, or 2 T sweet paprika
After sauteing, I like to add a teaspoon of water, and steam for a moment to sweeten and soften.
1 c sour cream
1/2 c chicken stock
Stir together until smooth, pour over chicken, mix gently to coat. Cover and cook on low for about 7 minutes to heat well, however do not let boil.
Delicious! Serves 4 - 6
As always, thanks for stopping by.
This post will be shared with:
cookbook sunday@coucous and consciousness
Special Edition Tackling Bittman @ girlichef
Tackling Bittman @ Couscous & Consciousness
Pennywise Platter Thursday @ the Nourishing Gourment