steak a la switzerland?

That's why it's called swiss steak, right? 'Cause it's from Switzerland?


Wrong. The name doesn't refer to Switzerland, but to the process of swissing. How does one swiss, you ask? Well, what a timely and appropriate question--I, for one, had absolutely no idea. Apparently, swissing simply means pounding the heck out of something in order to make it softer and more tender. So, if you happen to have a hunk of leathery, less-than-appealing meat (like round, for instance), swiss(ed) steak is the dish for you. The meat gets bashed, coated with flour and other seasonings, braised, and served with a thick, tomato-based gravy.


The moral of this story is that you mustn't discriminate against the tough and rough cuts of meat. They can be brought into submission (whilst you can get out a little aggression) and made perfectly edible, nay, delectable.

Steak That's Been Swissed
(from good ol' Paula Deen)

1 round steak (approximately 1 1/2 pounds)
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cups diced or broken-up whole tomatoes
1 cup water
1 medium onion, cut into strips

Cut the steak into serving-size pieces, whether they be strips or chunks. Dust meat with flour and season with salt and pepper.
In a heavy skillet, brown both sides of the meat in vegetable oil. Transfer it to a Dutch oven or casserole dish. Combine the tomatoes, onion, and water. Pour this over the steak and simmer over low heat until the meat is tender, about 1 1/2 hours. If necessary, add more water to keep the meat partially covered.
Season with additional salt and pepper if needed and serve.