Swiss steak. I don't have a recipe handy but I know it requires a tough steak as the acid in the ingredients (tomto-ey) would reduce a more tender cut to mush. There should be recipes galore online.

Beef Stroganoff

Ingredients

1 to 1 ½ lbs boneless lean beef
1 ½ cups beef broth (I use canned or beef bouillon)
¼ lb (1 stick) butter
1 ½ tablespoons flour
½ cup onion, diced
½ -1 lb fresh mushrooms of choice, sliced
1 cup sour cream
Black pepper to taste
Rice or noodles, cooked following package directions

Using a sharp knife, slice beef across the grain into ¼ inch thick strips and 2 inches long. Reserve.

In a saucepan, bring broth to a boil over high heat. In a separate saucepan, melt 3 tablespoons of butter over medium heat. Stir in flour until well blended. Cook stirring constantly for about 3 minutes. Add the boiling broth and whisk until smooth and thickened. Remove from heat and stir in sour cream until smooth.

In a frying pan, melt 3 tablespoon of butter over medium heat. Add the mushrooms and sauté until tender (3-4 minutes). Transfer to a bowl and season with pepper. In the same pan cook the onion until translucent and add to mushroom bowl.

In the same frying pan, add the last of the butter and heat over medium heat. Add the beef and sauté until the beef is browned on all sides (3-5 minutes). Add the sauce and mushrooms. Heat until warm (2-3 minutes). Do not boil or sauce will curdle. Serve over rice or noodles

Hints, tips, tricks and how to cheat
If it is a lesser cut of meat, IÂll marinate it in vinegar, oil , salt & pepper overnight.

Eye of the round is tough because it is so lean....
Amazingly, the longer you cook it the drier and more stringey it gets....
I think it's best roasted medium....so that it is still a bit pink inside and sliced very very thin across the grain.....and if it's still tough, simmer the slices in red wine!!
Linda C

Eye of round is a decent chili meat! I put 2-3lb chunks in the pot whole. After a couple hours in the tomato broth I mash it with a wooden spoon and a potato masher. Once it starts to break down it pretty much will go right down to fibers. I just leave the fibers long as it seems to give a good character to the meat.... something to bite into. It will absorb an amazing amount of tomato juice. Last batch turned so thick I put it in flour tortillas to eat it. I had put corn and kidney beans in the "chili" and it was an excellent mix of flavors when topped with chedder cheese. If you like thick chili this makes a very meaty style. Thick enough to plop on a dinner plate and eat with a fork. Because the juice is absorbed by the meat it is moist and tender thick not at all dry like happens with bean or tomato paste thickeners.

My other favorite eye of round is to fry it with sweet white basalmic vinegar. Very much a saurbraten flavor but I think the resulting sauce is better then the meat. Also make a decent pan steak just fried quickly on high heat in bacon grease. A little chewey but lean and the flavor is good.

: )
michael

Cut meat (2 lbs) into cubes and put in a crockpot with 3/4 cup hot-medium salsa sauce, 1 tablespoon brown sugar, 1 tablespoon soy sauce, and 1-2 cloves of garlic. Cook for 4-5 hours on High. Remove meat and shred with two forks. Return to pot for 1/2 hour or so until meat absorbs some of the sauce. Serve on soft tortillas wraps with shredded lettuce, etc.

I really like this dish!

It might be worth your while to try the brining method.
Go to google and search for brining meats
I cant remember the exact measurements,but I know it has to do with salt and sugar balancing equally.(and no,there is no salty or sugary taste afterwards)
I can guarantee that this will take the tough out of any meat for you.

I wouldn't be without my 48-Blade Jaccard! It will tenderize an old leather shoe. :-)

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