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Wednesday, January 25, 2012

Swiss Steak in a Cast Iron Skillet

First you fry it, then you bake it.
Mr. Big Food served Pillsbury Crescent Rolls™ with it. Tasty. Recipe when we return from Memphis.

Homegrown tomatoes, of course. 
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See Shoestring Manor for more on cast iron.
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1 comment:

  1. AggieJanuary 26, 2012 at 10:23 AM

    Sorry I didn't respond to your question, I keep the croutons on the counter but in summer they would probably be in the fridge. Sometimes it won't let me comment on my blog. Food looks great and of course the cast iron pan is beautiful, safe trip!

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