|Cookbook: Swiss steak Media: Swiss steak|
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Swiss steak is meat, usually beef, prepared by means of rolling or pounding, and then braising in a cooking pot of stewed tomatoes, mushroom sauce, or some other sauce, either on a stove (cooker) or in an oven. In England, it is also called smothered steak. The dish does not stem from Switzerland, as the name suggests, but from 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.
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