🔕 🔔
Loading…

My Basket ()

All questions

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

88da2e31 98fa 4f64 a0b5 14e6cb41fb90  dsc00874

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."

asked by PaulieG over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 756 views
32fb3935 151a 4db2 ac26 980d4c0d5cea  lorigoldsby
added over 5 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added over 5 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.