Recipes tagged with « American Southern »
Braised Swiss Steak
Cubed steak bites, seasoned with paprika and garlic powder. Dredged in cornmeal for a crispier crust. Seared in vegetable oil till golden edges emerge. Deglazed with beef broth and mushroom soup instead of brown gravy mix; diced fire-roasted tomatoes bring smoky depth. Long, slow simmer under lid brings fork-tender meat, about 65 to 90 minutes. Adjust heat to keep gentle bubbling, not rolling boil. Serves 4 hearty portions. A dish built on layering flavors and textures, no shortcuts on browning or simmering times. Classic meets smoky twist. Reliable comfort food with slight edge.
Slow Cooker Chicken Gravy Mixup
Chicken slow braised in a seasoned broth with a blend of onion and mushroom soup powders swapped for a savory base, white pepper swapped for cayenne for a touch of heat. Water swapped for chicken stock for added depth. Cooked on low heat until juices run clear and meat shreds easily. Step-wise layering with liquid first ensures even cooking and prevents dry edges. Slightly adjusted cook times with cues based on texture and aroma. Practical tips for substitutions and fallback options to keep you out of trouble in the kitchen.