Olive Steak

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In 1968, I got this recipe from Bob and Johnnie Currier. We met at Big Bear, California at Timber Haven Lodge, owned by my Uncle Frank and Aunt Faye Gillott.- Donna Schumacher

Grandma Mary in front of
Timber Haven Lodge
Big Bear, Calif.
Circa 1963 "65

Have the butcher put a round steak through the tenderizer 1 time. Cut it into portion sized pieces and dip in flour. Brown the steak in some oil in a frying pan. Remove from pan. The following ingredients are what I use, but you can adjust them to your own taste:

  • 1 large onion, chopped
  • 3 cloves garlic

Sauté this in steak juice in frying pan. Add a small can of tomatoes.

Return steak to pan, then add a small jar of pimento stuffed olives, juice and all. Lower heat and just simmer for 45 minutes or until steak is tender.

Serve with mashed potatoes and hot biscuits.

A special note from the Chef Chef's note: This makes a very good Swiss steak



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