What Is Swiss Steak?
Swiss steak is a simple dish. At the most basic level, it’s essentially a beef dish, where the beef is seared before being cooked until tender in a sauce made from tomatoes and other vegetables. It’s typically a one-pot dish, which means that it’s easy to make on a weeknight if you fancy it.
Swiss steak's name derives from the "swissing" technique used to tenderize the meat. Hard pieces of meat pass through a mechanical tenderizer or a meat machine. It comes out with cube-shaped indentations. You can find it ready-packaged in the markets. You can also have it made at your butcher's or use it at home by thinning thick steaks with a hammer.
What Is The Actual Difference Between Salisbury Steak and Swiss Steak?
The difference here is quite a simple one. Salisbury steaks are made from ground beef that has been formed into a patty shape, just like how a beef burger is made. Conversely, a swiss steak is made from an actual piece of beef that hasn’t been ground.
On top of that, Salisbury steak is typically served with a beef stock gravy, while Swiss steak is more typically cooked with a tomato-and onion-based sauce.
What To Serve with Swiss Steak?
Swiss Steak can be served alone. Boiled vegetables go well with this steak. Mashed potatoes and green beans go well with this dish. You can also serve it with rice or noodles.
Here are our delicious recipes that you can serve with Swiss Steak:
- Mashed Potatoes
- Sauteed Brussel Sprouts
- Hasselback Potatoes
- Green Bean Casserole
- Corn on the Cob
How To Store Swiss Steak?
If you have leftovers from this Swiss Steak recipe, you can easily store them at home. Transfer leftovers (if you have any) to an airtight container and then store them in the refrigerator for 3–4 days.
This recipe can also be frozen using an airtight container. It will keep in the freezer for 2-3 months. The best way to reheat these steaks is to let them thaw and then immediately use one of the following reheat methods.
To reheat the steaks, use a microwave or skillet over medium heat — both will work perfectly. If the sauce has reduced a bit during storage, you can add water or broth to thin it out a bit.