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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
Cookbook: Swiss steak

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Steak
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Related topics List of beef dishes Doneness Meat on the bone Restructured steak Steak knife Steak sauce
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See also

• Salisbury steak
• Smothering (food)

References

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