I had a hankerin’ yesterday for something beefy, braised and hearty. I found this recipe for Swiss Steak. I like that it gives directions for stove top, oven or slow cooker methods. I decided to go with the stove top:
I followed the recipe for the most part, but I upped the wine to 1 cup from 1/4. Ande would be so proud! I had more round steak than the recipe called for, so I upsized everything just a wee bit to compensate. I let it simmer for close to two hours and it came out fork-tender. At the end, after thickening the braising/simmering liquid, I used my stick blender and puréed it.
I served it with buttermilk whipped potatoes. I forwent any other veggies as really, there’s nothing so tasty as meat and potatoes! We all agreed.
I cast on yesterday afternoon to make a pair of wrist warmers for a gift. I had the lovely Noro Cashmere Island. I found this pattern for fingerless mitts and I’ve adapted it to work with the dk weight Cash Island. I finished one this morning and am in the process of starting the second of the pair.
My Noro Rib hat has had a few rounds worked on it, but not that much. Once I get the wrist warmers off the needles, I’ll devote myself to the hat.