Midwest Swiss Steak Food

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MIDWEST SALISBURY STEAK



Midwest Salisbury Steak image

I was tired of boring, tasteless Salisbury steak recipes, so I created this one myself. Use good ground sirloin, and it'll tastes wonderful and you won't have any grease to drain from the patties once they've browned. Serve over mashed potatoes, egg noodles, or rice. Simply delightful!

Provided by Leann Tucek

Categories     Main Dish Recipes     Beef     Salisbury Steak Recipes

Time 1h5m

Yield 5

Number Of Ingredients 15

1 pound ground sirloin
½ cup panko bread crumbs
1 egg, beaten
2 tablespoons milk
½ (1 ounce) package dry onion soup mix
1 teaspoon Worcestershire sauce
¼ teaspoon ground black pepper
3 tablespoons butter
2 cups fresh mushrooms, sliced
1 sweet onion, sliced
3 tablespoons all-purpose flour
½ (1 ounce) package dry onion soup mix
1 ½ cups beef stock
1 cup water
salt and ground black pepper to taste

Steps:

  • Mix ground sirloin, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.
  • Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3 to 5 minutes per side.
  • Melt butter in a separate skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully, about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. Season with salt and pepper.
  • Lie the browned steaks into the gravy; simmer until steaks are firm and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 367.1 calories, Carbohydrate 21.1 g, Cholesterol 113.5 mg, Fat 20 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 9.2 g, Sodium 6585.2 mg, Sugar 2.7 g

KAREN'S SWISS STEAK (STOVE TOP, CROCK POT OR OVEN)



Karen's Swiss Steak (Stove Top, Crock Pot or Oven) image

This recipe can be prepared on the stove top, or in the oven or crock pot. I decided to post it since it is a bit different than the swiss steak recipes I have seen on here. Just wait until you smell this stuff cooking!

Provided by Karen From Colorado

Categories     Steak

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs beef round steak, cut 3/4 inch thick
3 tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon pepper
3 teaspoons garlic powder
2 teaspoons shortening
1 (16 ounce) can tomatoes
1 small onion, sliced
1 stalk celery, sliced
2 medium carrots, sliced
1 tablespoon Worcestershire sauce
1/4 cup red wine
1/4 cup water
hot cooked noodles
mashed potatoes or hot cooked rice

Steps:

  • Cut meat into 6 serving pieces.
  • Combine flour, salt, mustard, pepper, and garlic powder.
  • Put 2 T. of the flour mixture into the meat.
  • Brown the meat in the shortening on both sides.
  • Drain off excess fat.
  • Add undrained tomatoes, onion, celery, carrots, Worcestershire sauce and cooking wine.
  • Cover and simmer for 1 1/4 hours or until meat is tender.
  • Remove meat to a serving platter and keep warm.
  • Combine 1/4 water and the remaining flour mixture.
  • Stir into tomato mixture until thick and bubbly.
  • Pass with meat.
  • Serve meat and sauce with hot cooked noodles or rice.
  • Crock pot directions:.
  • Prepare swiss steak as above except cut meat to fit your crock pot.
  • After browning meat, transfer to crock pot.
  • Stir remaining flour into pan drippings in the skillet.
  • Stir in the remaining ingredients and cook until thick and bubbly.
  • Pour over meat in the crock pot.
  • Cook on low for 8 to 10 hours.
  • Serve with hot cooked noodles or rice.
  • Oven directions:.
  • Place meat in a baking dish.
  • Cover with thickened drippings and veggies as above.
  • Bake, uncovered, in a 350 degree oven for 1 hour and 20 minutes.
  • Serve with hot noodles or rice.

SWISS STEAK WITH BROWN GRAVY



Swiss Steak With Brown Gravy image

I found this recipe online years ago and it was an instant hit with my family. It is especially comforting on a cold winter day.

Provided by catcher

Categories     Steak

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs cube steaks
salt and pepper, to taste
1 cup all-purpose flour
1/2 cup vegetable oil
1 cup diced onion
3 cups beef stock or 3 cups bouillon
1 tablespoon Worcestershire sauce

Steps:

  • Cut each steak into the desired serving size, if necessary. Salt and pepper each steak lightly and dredge in flour. Shake off excess. Set aside.
  • If you don't have a skillet with ovenproof handles, you can use a Pyrex dish or an earthenware pan with a cover for the oven. Heat a heavy 12-inch skillet (cast iron, if you have one) with a tight-fitting lid over medium heat. Add the vegetable oil. Brown the cube steaks on both sides and set aside.
  • Pour off all of the oil except 1/3 cup. Add 1/3 cup of flour to the oil and stir. Allow the mixture ot brown over medium-low heat and stir frequently to prevent it from burning. When the mixture is about the color of peanut butter, add the onion. Stir and allow the onion to cook for about 1 minute.
  • Slowly add the beef stock, stirring constantly. Add the Wercestershire sauce and simmer for 5-10 minutes.
  • Return the cube steaks to the pan, cover, and bake in a 275 degree oven for one hour.
  • Serve with mashed potatoes and your favorite vegetable.

SO-TENDER SWISS STEAK



So-Tender Swiss Steak image

This fork-tender Swiss steak with rich gravy was an often-requested main dish around our house when I was growing up. Mom took pride in preparing scrumptious, hearty meals like this for our family and guests. -Linda McGinty, Parma, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds beef top round steak, cut into serving-size pieces
2 tablespoons canola oil
1 medium onion, thinly sliced
2 cups water
2 tablespoons Worcestershire sauce
GRAVY:
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups beef broth or water
Hot cooked noodles or mashed potatoes, optional

Steps:

  • Preheat oven to 325°. In a large shallow dish, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and toss to coat., In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce. , Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm. , In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes, if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 213 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 424mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein.

SWISS STEAK



Swiss Steak image

For dinner tonight, try Alton Brown's Swiss Steak cutlets from Good Eats on Food Network, cooked in bacon drippings and smothered in an oniony beef gravy.

Provided by Alton Brown

Categories     main-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 14

2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth

Steps:

  • Preheat the oven to 325 degrees F.
  • Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.
  • Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
  • Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

MIDWEST SWISS STEAK WITH TOMATO GRAVY



Midwest Swiss Steak With Tomato Gravy image

Make and share this Midwest Swiss Steak With Tomato Gravy recipe from Food.com.

Provided by NELady

Categories     Meat

Time 2h

Yield 1 steak, 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless beef round steak
2 tablespoons all-purpose flour
1 large sweet red pepper
1 cup beef broth
2 large onions, sliced
2 cups chopped peeled parsnips
1 (14 1/2 ounce) can low-sodium tomatoes, cut up
1 teaspoon dried basil, crushed
1 teaspoon sodium-free seasoning
1 garlic clove, minced
1/4 teaspoon black pepper
1 teaspoon cornstarch
1 tablespoon water
2 tablespoons snipped fresh parsley

Steps:

  • Trim fat from meat. Cut meat into 6 serving-size pieces. Sprinkle meat on both sides with flour. With a meat mallet, pound flour into meat. Spray a 12-inch skillet with nonstick spray coating; brown meat over medium heat on both sides. Meanwhile, shop sweet pepper (you should have 1 cup). Add sweet pepper, beef broth, onions, parsnips, undrained tomatoes, basil, seasoning blend, garlic and black pepper. Bring mixture to boiling; reduce heat. Simmer, covered, for 75 minutes or until meat and vegetables are tender.
  • Transfer meat and vegetables to a serving platter; skim all fat from pan drippings. In a small bowl, which together cornstarch and 1 tablespoon water; add to pan drippings. Cook and stir until thickened and bubbly; cook and stir for 2 minutes. Stir in parsley. Pour sauce over mean and vegetables.

Nutrition Facts : Calories 241.8, Fat 5.1, SaturatedFat 1.7, Cholesterol 62.4, Sodium 233.4, Carbohydrate 19.7, Fiber 4.5, Sugar 7, Protein 28.7

OLD-FASHIONED SWISS STEAK



Old-Fashioned Swiss Steak image

This classic Swiss steak recipe is true comfort food. The steaks are browned and then slowly baked to perfection in a tomato sauce.

Provided by Diana Rattray

Categories     Entree

Time 2h34m

Yield 6

Number Of Ingredients 8

2 to 3 pounds boneless chuck steak (lean, or bottom round)
1/2 teaspoon black pepper (freshly ground)
1 teaspoon salt
1 cup all-purpose flour
5 tablespoons vegetable oil (divided)
2 medium onions (quartered and sliced)
1 (28-ounce) can tomatoes (undrained, chopped)
Optional: 1 tablespoon all-purpose flour mixed with 1 tablespoon water

Steps:

  • Preheat the oven to 325 F/165 C.
  • If needed, add another tablespoon of the remaining oil to the pan to cover its bottom.
  • Enjoy!

Nutrition Facts : Calories 804 kcal, Carbohydrate 25 g, Cholesterol 197 mg, Fiber 4 g, Protein 60 g, SaturatedFat 20 g, Sodium 524 mg, Sugar 5 g, Fat 52 g, ServingSize 2 to 3 pounds (6 servings), UnsaturatedFat 0 g

MIDWEST SWISS STEAK



Midwest Swiss Steak image

Of course this is major comfort food. There are a lot of swiss steak recipes, many quite similar -- this is a great traditional one, with nothing weird to be found in it. A family favorite which I very much recommend. It's best to use steak that is cut at least 3/4" thick.

Provided by Bone Man

Categories     Steak

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs round steaks, thick cut (trimmed and cut to 5-inch squares or triangles)
1 medium onion, cut into rings
2 fresh garlic cloves, minced
1/4 cup butter
1/2 cup canola oil
1 (10 ounce) can cream of celery soup
1 (10 ounce) can cream of mushroom soup
10 ounces water
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Rub the salt and pepper on to the cut steaks on one side only. In a large frying pan, pour in all the canola oil and half of the butter. Sear half of the steak meat and half of the raw onion rings over medium heat. When the steak is browned and the onions are tender (you can remove them at separate times as needed), sear the remaining steak and onions, adding the remaining butter.
  • Blend the soups and the water in a mixing bowl.
  • Place the browned steaks in a large oven-proof casserole dish after pouring in some of the soup mix to just cover the bottom. Drain the oil from the onions and spread them over the steak. Pour the remaining soup mix over the top.
  • The casserole should be covered with foil and baked for 2 1/2 hours in a pre-heated, 350-degree F. oven.
  • Serve with Yukon Gold mashed potatoes. The casserole generates adequate gravy.

Nutrition Facts : Calories 562.2, Fat 38.1, SaturatedFat 9.9, Cholesterol 133.3, Sodium 1205, Carbohydrate 8.9, Fiber 0.7, Sugar 2.1, Protein 44.8

CHEF JOHN'S SALISBURY STEAK



Chef John's Salisbury Steak image

When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.

Provided by Chef John

Categories     Main Dish Recipes     Beef     Salisbury Steak Recipes

Time 2h40m

Yield 4

Number Of Ingredients 19

1 pound 85% lean ground beef
½ teaspoon freshly ground black pepper
1 teaspoon dry mustard
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 large egg, beaten
1 pinch cayenne pepper, or to taste
½ cup plain bread crumbs
2 tablespoons salted butter
12 large white button mushrooms, sliced
1 cup diced onion
1 pinch salt
2 tablespoons all-purpose flour
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
3 cups high-quality, low-sodium beef broth
salt to taste
2 tablespoons salted butter

Steps:

  • Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
  • Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
  • While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
  • Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
  • Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
  • Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.

Nutrition Facts : Calories 493.8 calories, Carbohydrate 25.6 g, Cholesterol 156.1 mg, Fat 29 g, Fiber 2.3 g, Protein 32.8 g, SaturatedFat 13.7 g, Sodium 729.7 mg, Sugar 8.9 g

TRADITIONAL STYLE SWISS STEAK



Traditional Style Swiss Steak image

Family or company dinner. Very filling and it freezes great! I've made this Swiss Steak for a good 40 years..it's definitely "tried and true"!

Provided by Peg1933

Categories     Meat

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 lbs round steaks, cut 1 inch thick (or more)
2 medium yellow onions, cut in long slivers
3 green peppers, cut into 2-inch hunks
1/4 teaspoon garlic powder
1 (25 ounce) can whole tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon Adolph's meat tenderizer
1 1/2 teaspoons black pepper
1 1/2 cups flour
3 tablespoons Crisco
3 tablespoons butter
salt (for peppers and onions)
water (if pan sauce begins to dry while baking)

Steps:

  • Preheat oven to 325°F.
  • Grease interior of covered roasting pan or Dutch oven.
  • Cut round steak into serving size pieces (approximately 4 inch squares).
  • Sprinkle both sides of steak pieces with Aldolph's tenderizer.
  • Place flour into plastic zip lock bag and place on a chopping block (or if you don't mind the flour mess clean-up, just place half the flour on a sheet of waxed paper that's on top of a chopping block).
  • Place 4 or 5 pieces of steak into the bag of flour, turning over several times to coat, then using the edge of a dinner plate, pound the flour into the meat.
  • Do this to both sides several times.
  • Remove the "pounded and floured" meat, and continue with remaining pieces.
  • Heat heavy skillet until droplet of water rolls when dropped into hot skillet.
  • Now add the Crisco; when Crisco is melted, add the butter.
  • Quickly fry steak pieces, in batches, until browned good on both sides.
  • Remove to plate until all steak has been browned.
  • Lower heat, add onions and green peppers, about 1/4 tsp black pepper with 1/4 teaspoon salt, and scant 1/4 teaspoon garlic powder.
  • Remember NOT to salt the steak if you've used Aldolph's tenderizer, but you do need to salt the onions and green pepper.
  • Cook the peppers and onions until lightly browned on edges.
  • Do not let burn!
  • Pour in the canned whole tomatoes and tomato sauce.
  • Break up tomatoes a bit with a spoon, leaving some in rather large pieces.
  • When this comes to a boil, remove from heat.
  • Pour tomato, green pepper, onion mixture into bottom of the greased roasting pan.
  • Place fried steak over the top.
  • Cover and bake 1 3/4 hours.
  • Check liquid about half way through baking time, add 1/4-1/2 cup water if necessary to keep sauce from drying out.
  • You want to maintain a gravy.
  • Serve in large "Country Style Bowl" with side dish of buttered and creamed mashed potatoes.
  • My family enjoys mayo cole slaw as the side dish with the Swiss Steak.
  • AND lots of bread and butter to dunk into the "gravy".

Nutrition Facts : Calories 893.2, Fat 32.8, SaturatedFat 13.2, Cholesterol 216.8, Sodium 814.9, Carbohydrate 61.5, Fiber 7.7, Sugar 14.3, Protein 87

OVEN BAKED SWISS STEAK



Oven Baked Swiss Steak image

Just like meatloaf, everyone has thier favorite Swiss Steak recipe...well, this is ours! This comes out so tender & flavorful!

Provided by Ackman

Categories     One Dish Meal

Time 1h20m

Yield 1 skillet, 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs bnls. beef steaks, your choice...I prefer sirloin
3 tablespoons unbleached flour
1 teaspoon seasoning salt, LAWRY's preferred
1/4 teaspoon black pepper
1/2 teaspoon chili powder
2 -3 tablespoons Crisco shortening, I use the butter flavor
1 (16 ounce) can stewed tomatoes, undrained
1 small onion, thinly sliced
1 stalk celery, sliced (or chopped)
1 large carrot, thinly sliced
1 1/2 teaspoons Worcestershire sauce

Steps:

  • Preheat oven to 325°.
  • Cut meat into 6 serving-size pieces'.
  • Combine the flour & seasonings.
  • Pound 2 T. of the flour mixture into the meat.
  • Heat the shortening in an 10 in., oven-proof skillet.
  • Brown the meat on both sides.
  • Drain the excess fat from the skillet.
  • Add the stewed tomatoes & the other vegetables.
  • Sprinkle the worcestershire sauce on top.
  • Cover & bake for 1 hour, 15 minutes.
  • Remove the meat from skillet & keep warm.
  • Skim excess fat from skillet.
  • Combine ¼ cup water with the remaing flour mixture & stir into the sauce.
  • Cook over medium-high heat, stirring constantly, for 2 miuntes or until thickened.
  • Serve meat & sauce over hot rice or noodles.

Nutrition Facts : Calories 127.8, Fat 6.8, SaturatedFat 1.7, Sodium 318.1, Carbohydrate 16.2, Fiber 2.5, Sugar 6.3, Protein 2.2

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23 OLD-FASHIONED MIDWESTERN FOODS TO COOK TONIGHT
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From eatthis.com
Estimated Reading Time 7 mins
  • Smashed Burger. The Midwest is home to many of the nation's top beef-producing states, so you know the region's burger game is on point. One popular style is the smashed burger: a thick patty pounded flat on the griddle, so it gets that deliciously, crispy crust along the edges.
  • Chicago-Style Hot Dog. The Chicago hot dog is not just any old hot dog—it's "a run through the garden," as the locals say. The classic frankfurter comes loaded with toppings and die-hards are very particular about the order in which they appear.
  • Buckeyes. A nut from a Buckeye tree is known as a good luck charm, as magical as a four-leaf clover or a rabbit's foot. Native Americans in Ohio thought the round dark nut with the light brown spot looked similar to a deer's eye.
  • Hotdish. Minnesota's unofficial state food, the hotdish is pure comfort food, combining three basic elements—starch, protein and vegetable—with a creamy sauce in a single baking dish.
  • Gooey Butter Cake. Legend has it that in the 1930s, a German baker in St. Louis added the wrong measurements of ingredients into a coffee cake, and the resulting creation resembled pudding inside of a crust.
  • Jello Salad. The versatile Midwestern Jell-O salad can be sweet or savory. Variations of this dish are often served in potluck dinner lines, jiggling in majestic, vibrantly-colored glory and studded with fruit, marshmallows, whipped cream, nuts, tuna, or vegetables.
  • Detroit-Style Pizza. All pizza is good pizza. But Detroit-style pizza, according to a 2019 Esquire article, is "crispy, cheesy, greasy goodness." Detroit was the booming epicenter of the American car industry in the mid-1950s but suffered through a depressed economy in the latter part of the 20th century.
  • Slinger. Sitting down to a plate of slinger for breakfast either indicates a big appetite or a need to recover from a night out. If the pile of hash browns, over-easy eggs, and sausage patties isn't enough to fuel your day, slinger adds a serving of chili, topped with American cheese and raw onion.
  • Chili and a Cinnamon Roll. A true Midwest combination of salty and sweet, chili served with a freshly baked cinnamon roll is surprisingly tasty. You'll find them served together in school lunch cafeterias and at regional fast-food restaurant Runza, which offers chili and a cinnamon roll on the combo meal menu.
  • Chokecherry Wine. Chokecherry trees produce reddish-black berries that make spectacular jam or jelly and even better wine, as long as homemade vintners understand that the pits of the fruit are slightly toxic and should be discarded.


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