Tasty Recipes
All of these recipes have been kitchen tested and biker approved.
Swiss Steak
Why is this recipe called Swiss steak when it is really about
as American as apple pie. Swissing refers to any meat
that is pounded or rolled and then braised. My preparation
swisses (my spell checker is going crazy right now) the steak
by pounding the dredged meat with a toothed mallet and
then braising it in the oven (although you can do it in a slow
cooker too). On a personal note, the pounding process is a
great way to work out some frustrations from the day, week
or month.
1/2 cup flour
3/4 tsp salt
smell nutty and brown slightly
Add the wine, broth and water to the pot and stir to combine
and cook for several minutes.
Add the meat pieces and any juices, tomato paste, carrots
and spices to the pan
Cover and cook in a pre-heated 375 degree oven for two
hours.
If needed add a little roux or cornstarch to thicken the gravy.
Serve with mashed potatoes.
Note: You can move all the ingredients to a slow cooker
instead of cooking in the oven and increase the cooking time
to 3 hours. Set the slow cooker to high for the first hour and
a half and low for the remaining hour and a half hours.
Servings: 6
Roasted Brussels
Sprouts with Leeks
and Parmesan
3/4 tsp black pepper
2 lbs steak, round cut into small 3 inch medalions
1 Tbs Canola Oil
2 small onion
2 cloves garlic, crushed
1/3 cup celery, chopped
1/4 cup red wine
I know, I know you don’t like Brussels sprouts. Well I thought
the same thing before trying this recipe. These are super
easy, and come out fantastic. Try it, you might be surprised
and discover that you do like Brussels sprouts after all!
1 Lb Fresh Brussels sprouts, outside leaves and stems
trimmed and cut in half
2 cups beef broth
2 cups water
1 Tbs tomato paste
24 baby carrots, peeled
1 medium leek, white only, cut in half and sliced in 1/2
inch slices
1/2 tsp marjoram
1/2 tsp sage
1 Tbs Olive oil
1/2 tsp thyme
Preheat the oven to 375 degrees
Mix the flour, salt and pepper together on a plate
Dredge the pieces of round steak in the flour mixture. One at
a time pound the steak with a meat mallet to incorporate’ the
flour into the meat and tenderize the steak.
Add the oil to an oven safe Dutch oven. Cook the pieces of
meat a few at a time just searing the outside of the pieces.
Move to a clean plate until all pieces are cooked.
Add the onions to the pan, stirring to pick up all the browned
bits.
Add the celery and continue to cook for another minute.
Add the remaining flour mixture (or 2 tablespoons) and stir
to coat the onions and celery. Cook until the flour begins to
22 Thunder Roads Magazine® Colorado
1/4 tsp salt
1/4 tsp black pepper, freshly ground
2 Tbs Parmesan cheese Grated
2 pieces bacon, cooked and diced
Preheat oven to 375 degrees
Place cleaned and trimmed Brussels sprouts and cut up leeks
on a well greased sheet pan or lined with parchment paper
Roast the Brussels sprouts and leeks for approximately 20 25 minutes or until the edges begin to brown.
Remove from oven and toss in the diced bacon pieces
Sprinkle with Parmesan cheese and serve hot.
April 2016
www.thunderroadscolorado.com