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]
.jpg) | |
| Course | Entree |
|---|---|
| Serving temperature | Hot |
| Main ingredients | Beef |
See also
editReferences
edit- ^ Robert Allen Palmatier (2000). Food: A Dictionary of Literal and Nonliteral Terms. Greenwood Publishing Group. p. 309. ISBN 978-0-313-31436-0.
 | This American cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |