Swiss Steak

We just got back from Spain yesterday and I’m really trying to get back into a regular routine fast. I took off work today, even though we’re home and I’m so glad I did. I had all these plans before I left of leaving the house spotless so I could come home and just relax, then we both got so sick. We both had a repertory infection and we’re just trying to feel better before the trip, so nothing got done around the house. Today will be spent catching up on things around the house instead of relaxing.

Spain was wonderful though. It was just so nice to be on vacation. We hadn’t been away in over a year and we needed some time off of work. Spain was an awesome country. Every time we go to Europe I’m just in awe of how much more relaxed the people are than they are here. No one is ever in a rush and who cares if you take 4 hours at dinner?! I can definitely take a lesson for that. I did photograph some of the food we ate in Spain, so I will have to post that soon. I found the food to be really hit or miss. When we went to France last you we couldn’t find a bad meal, but in Spain you definitely had to know where to go in order to get good food. If you’re going to Spain I suggest either doing research before you go on restaurants or asking your hotel.

Since we just got home and I have a lot to do, I was looking for easy one pot meals for dinner last night and came across this recipe. I have never tried swiss steak before, but it looked good so I wanted to give it a shot. Well it was amazing. The sauce that you eat with the steak is amazing. I could have drank it. It does take awhile to cook, so plan ahead!

 

Swiss Steak

Yields – 2 servings

Prep time – 15 minutes

Cook time – 1 1/2 hours

Ingredients

  • 1 lb of beef bottom round steak
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup of flour
  • 1/4 cup vegetable oil
  • 1/2 a onion
  • 1 clove of garlic
  • 1 stalk of celery
  • 1/2 a red bell pepper
  • 1/2 a can of diced tomatoes
  • 1 cup of mushrooms
  • 1/2 tsp of oregano
  • 1/2 tsp of paprika
  • 3/4 cups of beef broth

Directions

  1. Pre-heat the oven to 325 degrees.
  2. In a large pan that can go in the oven and on the stove heat your oil over medium high heat.
  3. While the oil is heating season your meat with salt and pepper, then dredge the meat in the flour on both sides making sure that it is fully covered in flour.
  4. Place the meat into the oil until it is golden brown, about 2 minutes on each side. Place the beef aside on a plate.
  5. Slice the peppers and onions into strips. Cut the mushrooms and celery into chunks and dice the garlic.
  6. Add the celery, onion, bell pepper, mushrooms and garlic to the pan and saute for about 2 minutes.
  7. Add the tomato paste, tomatoes, oregano, paprika, beef broth to the veggies in the pan and stir to combine.
  8. Place the meat back into the pan and submerge it into the liquid.
  9. Cover the pot and place it in the oven for 1 hour or until the meat is tender.

 

 

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Lemon Chicken Orzo Soup

Anthony went to China for work! I think he had a really nice time, but it has taken him almost a full week to get back on a regular sleep schedule. Then, we’re going to turn around in a few weeks and go to Spain. The poor traveler. I just think it’s amazing he went to China! He brought home all this silk. It’s amazing.

It was a nice experience for him, but I really hate sleeping alone. He doesn’t have to be in the bed, but he has to be in the house. I don’t know what it is, but I really cannot sleep in my house alone. I spent the week commuting to my in laws house and my moms house, because I just couldn’t be alone. I know I should just suck it up and learn to be independent, but I can’t do it. I spend all night awake and worrying. Good thing he doesn’t have to go away too often!

I was so busy last week and I wanted to make something that I knew Anthony wouldn’t really like, but it needed to be something fast so I made a soup! I could never serve Anthony just a soup for dinner, but it is something that I like. This soup is delicious. Make it while the weather is still a little cool or save it for the fall because it’s amazing. I really loved it! And it was just the comfort that I needed last week.

Lemon Chicken Orzo Soup

Yields – 8 servings

Prep time – 20 minutes

Cook time – 30 to 40 minutes

Ingredients

  • 3/4 cup uncooked orzo
  • 1/2 cup cooked chicken, shredded
  • 1 TBSP olive oil
  • 3 carrots, thinly chopped
  • 3 celery stalks, thinly chopped
  • 1 onion, thinly chopped
  • 2 cloves of garlic
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • salt and pepper to taste
  • 5 cups chicken stock
  • juice of 1 lemon
  • 1 bay leaf

Directions

  1. In a large pot heat your olive oil over medium heat. Add the carrots, onions and celery and cook until they are softened. Add the garlic and stir about 1 minute. Add the thyme, oregano, salt, pepper and bay leaf and stir another 30 seconds. Then, add your chicken broth.
  2. Allow the broth to come to a boil then reduce the heat to medium low and allow the veggies to soften for about 10 minutes.
  3. Stir in the orzo and lemon juice. Allow to orzo to cook completely, then add the chicken.
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