Swiss steak

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Swiss steak
Swiss Steak for Zaar World Tour (5847521654).jpg
Course Entree
Serving temperature Hot
Main ingredients Beef
Cookbook: Swiss steak  Media: Swiss steak

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".[1]

See also[edit]

References[edit]

  1. ^ Robert Allen Palmatier (2000). Food: A Dictionary of Literal and Nonliteral Terms. Greenwood Publishing Group. p. 309. ISBN 978-0-313-31436-0.