It’s not like I have oodles of spare time on my hands…but I just had to take the time to wonder…
Why is Swiss Steak called Swiss Steak?
Did it originate in Switzerland? Do I need to dress like I’m from Switzerland when I’m preparing this dish? Must I learn to speak a new language in order to serve Swiss Steak?
These very important questions came to mind as I stood cooking our most recent Swiss Steak…so I googled it. Because I knew that as soon as I posted this recipe, I’d be swarmed with emails from all of you, full of questions such as these. I just couldn’t leave you hanging with so many unanswered questions. Hey, I’m here for you.
Get this! According to Wikipedia…Swiss Steak does not come from Switzerland at all. (Which is a huge relief because I am not a good student of foreign language.)
Swiss Steak is named Swiss Steak because the meat has undergone a process called “Swissing” in order to make it tender.
I’ve never “swissed” my meat before…nor do I remember learning to “swiss” my meat in Home Economics in high school. Imagine that…I’ve gone all these years without ever “swissing”.
Apparently I purchase my meat already “swissed” in the form of “Cube Steak”. How about that? I never knew that the cube steak in my freezer had been “swissed”. I’m willing to bet that some of you have some steak in your freezer that has been “swissed”. Eh? Am I right?!
Now that you have all the background information you could possibly ever need (and oh so much more) about Swiss Steak…here is my recipe. (Take heart…the recipe is VERY SIMPLE compared to all of the swissing detail you just received.)
1 1/2 lb. cube steaks or minute steaks
4 T. whole wheat flour or unbleached white flour
2 T. palm kernel oil
2 cups chopped tomatoes
2 T. water
1 small onion, cut up into rings
½ cup chopped carrot
½ t. thyme
Coat meat in flour and cook in hot oil until lightly browned on both sides. Add tomatoes, water, onion, carrots and thyme. Salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer on low heat for 1 hour or until meat and vegetables are tender.
Serve over noodles or rice.
Enjoy the Swiss Steak…and all of the information about “swissing” that you can now use during important moments such as awkward silences or while completing crossword puzzles (five letter word for the process of tenderizing meat).
You’ll thank me later for this.