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Can you make the recipe after browning meat and just before you add tomatoes and refrig and finish cooking next day w/ tomatoes, etc.?

I have a question about step 4 on the recipe "Swiss Steak" from sdebrango. It says:

"Add a little more oil to the pan and put your steak in, brown on both sides. Don't cook through just brown the meat. Add the onion and green pepper, 2 cans of stewed tomato and salt and pepper. Cover with the lid, simmer on low for 1-2 hours or until meat is fork tender."

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Lorigoldsby
lorigoldsby added over 1 year ago

i hate to answer for sdebrango, but I'm sure she would encourage you to go ahead. But often these types of dishes repeat well if you reheat slowly, with the bonus that the flavors marry and develop.

Oldies_joemare_bd

Suzanne is a trusted source on General Cooking.

added over 1 year ago

Thank you Lori, yes thats exactly right. I often make it, refrigerate then finish it. Its so true, leaving it overnight lets the flavors develop and I find it tastes even better the next day.

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