Marilyn, two thumbs up for your recipe for Serbian Steak

L

lisainla

Well-known member
I had a nice piece of top round steak and no idea of what to do with it, so I poked around our archives and found your recipe. I've been trying to keep things simple, and this fit the bill perfectly.

It was so simple, easy and delicious! I cooked it on the stovetop for 2 hours, then kept in a low oven (200 degrees) for another couple of hours until it was time to serve. The meat was falling apart tender - even my picky DS had some!

Thanks for a keeper.

http://eat.at/swap/forum1/78673_Dawn_here_is_the_original_post_from_the_old_swap_with_more_directions_but_sti

 
OMG This was one was in our every other week rotation. She used chuck, omitted..

the crisco and cooked it in a pressure cooker.

We always ate it with boiled potatoes and frenched greed beans.

My mom called it goulash--which, of course, it isn't.

Never heard of anyone making it before--it is tasty.

 
I was thinking bell pepper would be good with this, I also served it with sauteed carrots, and might

add them to the mix the next time.

 
Mine just finished on the stovetop. It was tasty, but very sweet. I used...

...Hunts Ketchup and ended up adding more vinegar to counteract the sweetness.

I'm guessing the sugar in the ketchup and the onions makes for a sweet gravy.

Michael

 
Also, the sugar content in ketchup is probably higher than it was when the orig. recipe was written.

 
I did use all four onions and 3 pounds of meat. Hunt's Ketchup won...

...Epi's taste test, but Charlie may be right in pointing out that his family most-likely used Heinz. That was the main brand when I was growing up too.

Michael

 
None taken, Michael. Let's see: the beef would have tasted like beef, ketchup (Heinz 57, charlie!)

was the size of a glass Coke bottle, onions were the size of large golf balls and were sharp...not sweet at all.

All of those would impact the end result as I remember it.

 
This just could be the original recipe--recipes do get changed--peoples come up...

to me and tell me that they just made some recipe that I taught years before; and it has nothing even similar to the original.

Michael is right---nothing is as good as mother's cooking--it's what you grew up on.

 
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