Swiss Steak

 

Swiss steak is a method of preparing meat, usually beef, by means of rolling or pounding, and then braising in a cooking pot, either on a stove (cooker) or in an oven. The name does not refer to Switzerland, but instead to the process of "swissing", which refers to fabric or other materials being pounded or run through rollers in order to soften it. Swiss steak is typically made from relatively tough cuts of meat, such as the round, which have been pounded with a tenderizing hammer, or run through a set of bladed rollers to produce so-called "cube steak". The meat is typically coated with flour and other seasonings and served with a thick gravy. The process of swissing meat is done to enable tougher and cheaper pieces of meat to be tenderized. Cube steak is the usual meat used in producing Swiss steak by most home cooks. Cube steak has had the connective fibers that make the meat tough physically broken by the butcher and the braising process further breaks down the connective tissue in the meat. Swiss steak should be tender enough to be eaten without a knife.

According to the Encyclopedia of American Food and Drink; the term swissing does not come from Switzerland but is in fact an English term. Swissing is a method of smoothing out cloth between a set of rollers. Swiss steak is normally pounded flat before cooking. The recipe first appeared in print in 1915. 

In England, this dish is referred to as "smothered steak".

Steak was "Round Steak" that was run through a tenderizer and then she'd toss it into a ziplock bag of flour and really get it coated.  Then she'd cut up 2 whole white onions and caramelize them in about 3 tablespoons of cooking oil (I use 1/2 stick of butter myself).  She'd then set aside the onions, and brown the steak in the same oil, she'd have to add more oil depending on how much the steak soaked up since it was coated with flour.  Then she'd add the onions back in, add in a quart of home canned tomatoes.  She'd let that simmer on the stove for about an hour before she'd taste test it to see if it needed salt.  It would be served with mashed potatoes, mac & cheese and sweet peas.  My Lord what a wonderful dish!  I grew up on this dish and every time I go visit my Mother she asks me what I'd like for dinner when I'm there.  Can you guess what I ask for each and every time?