Path: swen.emba.uvm.edu!attmt1!ip.att.net!cyclone3.tampabay.rr.com!news3-tampabay.rr.com!cyclone-southeast.rr.com!news-southeast.rr.com!cyclone.southeast.rr.com!cyclone-east.rr.com!news.rr.com!news-east.rr.com!europa.netcrusader.net!62.112.0.25!newsfeed.online.be!zapata.tvd.be!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Amanda" Newsgroups: rec.food.recipes Subject: Swabian Braised Steak Followup-To: rec.food.cooking Date: 16 Apr 2000 11:47:28 GMT Organization: gate.net Lines: 25 Approved: phill@rt66.com Message-ID: Reply-To: "Amanda" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:41355 SWABIAN BRAISED STEAK 6 small club steaks, about 1" thick 1/4 pound sweet butter salt and pepper 3 medium-sized onions, chopped Cooked Sauerkraut Spaetzle, sauteed in butter diced fried bacon 6 or 8 tiny fried Bratwurst or link sausage Pound steaks lightly, flattening them just a little. Heat butter in a large heavy skillet and when bubbling subsides, brown steaks 3 or 4 minutes on each side if you like them rare, 5 or 6 minutes for medium to medium well done. Remove to a heated platter and fry chopped onions in same butter until golden brown. Sprinkle steaks with salt and pepper and top with fried onions. Arrange sauerkraut on one side of platter and Spaetzle on the other. Top the sauerkraut with a sprinkling of bacon and the sausages. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.