Swiss steak
Swiss steak
Swiss steak is a method of slow-cooking a relatively tough cut of beef, such as a round steak. The meat is browned, and then braised in a tomato sauce.
Pronunciation
Swiss steak: /swɪs steɪk/
Etymology
The term "Swiss steak" does not refer to Switzerland, but rather to the process of swissing, which is a method of smoothing and tendering fabric between a set of rollers. This is similar to the process of tenderizing a tough cut of meat, hence the name.
Preparation
Swiss steak is typically made from tougher cuts of meat, such as the round, which have been pounded with a meat tenderizer to break down the tough muscle fibers. The meat is then browned and slow-cooked in a tomato sauce until tender. This method of cooking breaks down the tough fibers in the meat, resulting in a tender, flavorful dish.
Related Terms
- Braising: A cooking method that uses both wet and dry heat. Typically, the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor.
- Round steak: A cut of beef from the rear leg of the cow. It is a lean cut, and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling.
- Meat tenderizer: A hand-powered tool used to tenderize slabs of meat in preparation for cooking.
External links
- Medical encyclopedia article on Swiss steak
- Wikipedia's article - Swiss steak
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