|Part of a series on|
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 often served with gravy. 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".
- Robert Allen Palmatier (2000). Food: A Dictionary of Literal and Nonliteral Terms. Greenwood Publishing Group. p. 309. ISBN 978-0-313-31436-0.
|This food-related article is a stub. You can help Wikipedia by expanding it.|
|This meat-related article is a stub. You can help Wikipedia by expanding it.|
|This cooking article about preparation methods for food and drink is a stub. You can help Wikipedia by expanding it.|