Swiss steak doesn’t originate from Switzerland, though it is kind of romantic to think that it could come from a land of far-reaching mountains, loads of white snow and ski slopes aplenty. It tastes simply wonderful and we love it all the same, even if it isn’t so foreign after all, and yet we are always curious about culinary terms – so where does the “swiss” come into the recipe? Well, it turns out that swissing is a method of smoothing out fabric between a set of rollers to make it flat. In terms of meat, it means that the steak is often pounded, malleted or flattened before cooking.
If you are purchasing cube steak (usually a cheap cut of round or top sirloin) you are already ready with your tenderized meat – it has been swissed for you. Though it is not required to pound it flat, it is an extra step to take, to make this dish extra special with thin bites of meat. The secret is also in the cooking process. You will want to cook the steaks in a mixture of tomatoes and mushrooms for an extended period of time to create the flavors we all remember from our childhood, when this recipe was in demand as a weeknight meal.
Now is the time to pass it down to our own kids, without the customary flour of course, as we know it tastes great when you leave that outdated bit in the past. Here’s a kitchen tip that we love to pass on efficient cooks – you can make swiss steak in your slow cooker too! Serve with a simple coleslaw, and dinner is complete.
Swiss Steak Recipe
Protein: 48g / %
Carbs: 10g / %
Fat: 30g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 sirloin steaks
- 1 bell pepper, sliced
- 1 onion, sliced
- 8 to 10 mushrooms, sliced
- 1 cup diced tomatoes
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 1 tsp. dried oregano
- 1 bay leaf
- 1 cup beef stock
- 2 tbsp. cooking fat
- Sea salt and freshly ground black pepper
- Season the steak generously on both sides with salt and pepper.
- Melt cooking fat in a dutch oven over medium-high heat, and brown the steaks 2 minutes per side.
- Remove the steaks and set aside.
- Add the garlic, onion, celery, and bell pepper to the dutch oven and cook 1 to 2 minutes or until soft.
- Add the sliced mushrooms and diced tomatoes, stir and cook another 2 minutes.
- Bring the steaks back to the pot and pour in the beef stock.
- Sprinkle with the oregano, add the bay leaf, and season to taste.
- Cover and cook over medium heat, 30 to 45 minutes.
- Remove the steaks, let rest 5 minutes, and slice.
- Serve the sliced steaks topped with the cooked vegetable sauce.