Retired_Army
01-14-2002, 07:58 AM
This dish comes from Southern Gerrmany and the German part of Switzerland. In fact, Swiss steak is the American derivation of Zwiebelfleisch.
Here's a typical menu: Suppe (Soup)
Zwiebelfleisch (Filet steak in rich gravy)
Kartoffelpuree (Mashed potatoes)
A vegetable of choice
Gruner Salat (Green Salad)
6 filet steakes, each about 3/4 pound
1 medium onion
4 tbs lard, no substitute (you can always walk or run it off)
salt
Pepper
flour
Pound each steak 10 to 15 times on each side with one of those tenderizing hammers or the edge of a saucer. Pretend the steak is me telling you to use lard)!
Salt and pepper both sides. Thickly dust one side of the steaks with flour. Cut onion lengthwise in wedges about 1/8 inch thick. Melt lard in pan (there he goes again with the lard thingy) and place steaks, floured side up, in hot lard. Distribute onion wedges on top of steaks. Grown well.
Turn steaks and again brown well. Pour boiling water in pan to just barely cover steaks, cover and simmer slowly for 30 minutes, adding boiling water as necessary to maintain level. Salt and pepper gravy to taste. Serve direct from pan or in a preheated serving dish together with gravy.
This normally serves about 6 except when you invite me for dinner then it serves 4. Hope you try it and enjoy it.
.
Here's a typical menu: Suppe (Soup)
Zwiebelfleisch (Filet steak in rich gravy)
Kartoffelpuree (Mashed potatoes)
A vegetable of choice
Gruner Salat (Green Salad)
6 filet steakes, each about 3/4 pound
1 medium onion
4 tbs lard, no substitute (you can always walk or run it off)
salt
Pepper
flour
Pound each steak 10 to 15 times on each side with one of those tenderizing hammers or the edge of a saucer. Pretend the steak is me telling you to use lard)!
Salt and pepper both sides. Thickly dust one side of the steaks with flour. Cut onion lengthwise in wedges about 1/8 inch thick. Melt lard in pan (there he goes again with the lard thingy) and place steaks, floured side up, in hot lard. Distribute onion wedges on top of steaks. Grown well.
Turn steaks and again brown well. Pour boiling water in pan to just barely cover steaks, cover and simmer slowly for 30 minutes, adding boiling water as necessary to maintain level. Salt and pepper gravy to taste. Serve direct from pan or in a preheated serving dish together with gravy.
This normally serves about 6 except when you invite me for dinner then it serves 4. Hope you try it and enjoy it.
.