Swiss steak

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".^[1]

Swiss steak

Course	Entree
Serving temperature	Hot
Main ingredients	Beef

See also

• Salisbury steak
• Smothering (food)

References

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