Swiss steak

Swiss steak

Course	Entree
Serving temperature	Hot
Main ingredients	Beef
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 / log (cooker) or in an oven. In England and in some parts of the United States such as the Deep South, 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

• Smothering (food)
• Salisbury steak

References