Swiss steak
The traditional Swiss Steak recipe, believed to have originated from Germany and Switzerland, calls for beef shoulder or round steak to be tenderized and browned in oil, before braising in a tomato based sauce. The seasoning used to bring out the flavors of this dish usually includes garlic, onion powder, black pepper, Italian seasonings, and herbs such as oregano, thyme, and basil.
Swiss Steak can be prepared in a multitude of ways. Some cooks prefer to slow cook their steaks in a crockpot with mushrooms and onion, while others opt to bake them with a flavorful topping of cheese and tomato sauce. For a truly unique dish, some chefs fry their steak before braising it in a combination of white wine and stock.
No matter how it is cooked, the ultimate success of Swiss Steak depends on the quality of the beef and the skill of the cook. If the beef is of good quality and the cook pays attention to details, the steak will be juicy, tender, and delicious. When cooked properly, Swiss Steak can be served up as the main course, accompanied by sides of your choice such as potatoes, vegetables, or even pasta.
This delectable dish has been enjoyed around the globe for centuries. Many cultures have embraced it and forged their own variations, such as German Rouladen, French Salmis de Steak, and Italian Carne alla Besciamella. So no matter where you are in the world, there is always an opportunity to experience the unique flavor and texture of Swiss Steak.
Swiss steak recipes
Amazing Swiss steak recipes sourced from the web.
The origin of Swiss steak
The much-beloved Swiss steak is a dish that has left an indelible mark on the culinary world, with its juicy and tender texture providing a hearty succulence to many a meal. But the origins of this delicacy have been long debated, with tantalizing theories surfacing over the centuries as to who, or what, was responsible for introducing us to this bewitching culinary masterpiece.
It is believed that the evolution of Swiss steak can be traced all the way back to 16th century Europe, where the traditional “Pot Aus Fleish” was a popular wintertime stew among farm households. This hearty concoction was prepared by pounding meat with a mortar and pestle before simmering it in a heavy pot with vegetables and spices. Over time, the recipe spread throughout Europe and eventually made its way to Switzerland, where the locals developed their own variation made with beef and white wine.
The name "Swiss steak" originated in the 19th century when a Scottish traveler, enamored with the taste of the dish he encountered in Switzerland, declared it to have a "Swiss Touch", thus dubbing it Swiss steak. From there, the dish made its way along the Atlantic coast, becoming a staple feature of German-American restaurants and supper clubs.
Due to its savory flavor and easy preparation, Swiss steak quickly rose in prominence, finding its way into menus of eateries from fine-dining restaurants to back-alley diners. By the mid-20th century, Swiss steak had become one of America’s most beloved dishes, and the rest, as they say, is history.
Today, Swiss steak remains a beloved classic, having adjusted to modern tastes and sensibilities without sacrificing any of its old-time charm. With its simple, yet succulent flavors, Swiss steak is sure to remain an iconic part of the global culinary landscape for many years to come.
Types of Swiss steak
Tantalizing, succulent, and downright delectable, Swiss steak has been tantalizing taste buds and satiating appetites for centuries. A Swiss steak is a cut of beef that is typically top round, bottom round, or chuck steak that has been pounded thin and then rolled around a stuffing of bacon, onions, garlic and other ingredients for an incomparable burst of flavor.
This type of steak is usually braised in liquid to tenderize the meat. The result is artfully cooked beef surrounded by crunchy vegetables and a savory brown sauce. It’s a classic dish that continues to be enjoyed in households and restaurants across the globe. Even better, there are different variations of Swiss steak to tantalize every palette.
Swiss steak can be prepared in many ways depending on the ingredients or the region. The traditional methods are generally based upon the classic French technique, “bouchees de veau,” which is stuffing a piece of beef with bacon, onions, garlic and herbs and braising it in liquid. The stuffing can be as varied as the cook’s imagination.
In Switzerland, Swiss steak is made with a white sauce or a cream sauce. This variant adds a luxuriousness to the flavor of the dish. Another classic variation known as “Rösti-Strasse” features ground beef and potatoes, fried in butter before being wrapped up with bacon, onions and cheese, and then braised in a white wine and mushroom sauce. This hearty dish is perfect for a cold winter night.
In France, Swiss steak is called “Paupiettes de Veau” or veal rolls. The veal is stuffed with bacon, mushrooms, and herbs, and then braised in a white wine, garlic and parsley sauce. It’s absolutely delicious and a definite comfort food.
In Italy, Swiss steak is known as “Braciola di Manzo.” The beef is layered with smoked prosciutto and mozzarella, and then braised in a tomato sauce. The resulting dish is a true Italian treat.
No matter the country, Swiss steak is sure to please. Whether it’s served in its classic form or as a new twist on a timeless favorite, Swiss steak never fails to tantalize and satisfy.