Swiss Steaks

By Ruchy Frankel

I was looking through my refrigerator and noticed a bottle of beer. I decided to try it on my steaks, and it turned out great. No sugar or sweet sauces needed! A little beer and balsamic vinegar turned this dish into a perfect Monday-night supper.

4 8-oz. Swiss steaks
Salt, to taste
Freshly ground black pepper, to taste
4 cloves garlic, minced
1 cup light beer (at room temperature)
¼ cup balsamic vinegar
3 teaspoons onion soup mix (optional)

1. Preheat oven to 325°F.
2. Rinse meat and pat dry. Place meat in a roasting pan and season with salt, pepper, and garlic.
3. Mix beer, onion soup mix, and balsamic vinegar in a small bowl and pour over meat.
4. Cover and cook for 2½ hours. Serve over mashed potatoes.

Yield: 4 servings

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