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Swiss steak is a dish of meat, usually beef, that is swissed by rolling or pounding before being braised in a cooking pot of stewed vegetables and seasonings. It is made either on a stove or in an oven, and does not get its name from Switzerland, as the name suggests, but the technique of tenderizing by pounding or rolling called "swissing". In England and in some parts of the United States such as the Deep South, it is also called smothered steak.
- Robert Allen Palmatier (2000). Food: A Dictionary of Literal and Nonliteral Terms. Greenwood Publishing Group. p. 309. ISBN 978-0-313-31436-0.
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