My mother was married and cooking for her family while she was still a teenager in the years of the Great Depression. She made simple, low-cost meals with a minimum of ingredients and fuss. My father wanted mashed potatoes with practically every meal, so her Swiss Steak and Catsup Gravy went perfectly with his mashed potatoes. I personally didn’t like mashed potatoes – except when they were served this way with gravy that was rich and deep flavored from long, slow baking.
1/2 lb. round or chuck steak, baked, cut into cubes*
1/2 cup hominy, drained
1/2 cup black beans, drained
1/2 cup diced tomatoes with juice
Grating of black pepper
1-1/2 tsp ground cumin
In a large skillet, cook the rice mix and water, bringing to a boil. Lower heat, cover and simmer from 5-7 minutes according to package directions until rice is tender.
*I had baked the chuck/round steak earlier in the day, covered, for about 2 hours in a 300 degree oven. I used half of the cooked beef in this dish and put the remainder in the freezer for another night’s supper.
Add remaining ingredients, mixing well, and let simmer for 20 minutes until everything is piping hot.
Yield: 4 servings
I have a note in my recipe binder: “2/18/03 – very good – David (my husband) took seconds.”
I discovered this recipe in our community newspaper and made a few changes to suit our tastes. This makes good use of an economy cut of beef which is baked for a long, slow time and comes out of the oven juicy, tender and flavorful. I like to serve this with seasoned brown rice and a broccoli/carrot/garlic sauté.
Brown beef in a small amount of olive oil in a large oven-safe skillet. Add water, ginger, garlic and teriyaki sauce, mixing well. Spread sliced onions over the top of the beef mixture and bake covered @ about 300 degrees for 3-4 hours. If meat is getting done beforehand, reduce heat and keep warm. A small amount of water can be added if needed.