Swiss Steak Trivia

Here’s a quick and yummy Swiss Steak recipe for you…perfect to make with the great fresh vegetables you can find in your garden or farmers market!

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.)

Swiss SteakYum

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.


Grocery List


  1. says

    That is very interesting! I came over here after seeing your guest post on Crystals blog, because I also have 4 sons ages 3-10!!! I just found it interesting!


  2. says

    I was thinking that “swissing” was maybe poking holes in the steak… like their cheese.

    This sounds really good. I will have to try it soon.


  3. says

    Thanks for the info. If I’m ever on a game show, I’ll be fully prepared! ;-)

    Seriously, I’ll have to try this because cube steak is always on sale down here!

    Down here in the South they bread it, fry it and eat it with gravy,lol.


  4. Teresa says

    Hello!I am new to this site and have found it very helpful…I have 6 and 8 yr old boys who are very full of energy. My 6 year olds councilor thinks he may have adhd,but my husband and I feel that he doesnt…I have since then switched some things as far as our diets go and your site is just what I needed to nurture me along the way…I was wondering if you have a chicken and noodle recipe? Thanks for helping me out and God bless…


    Laura Reply:

    I don’t have a chicken and noodle recipe on my blog, but I do have one in my What to Do with the Chicken in Your Kitchen ebook:


  5. elaine says

    An old post with a new comment … I grew up calling Swiss Steak something my mom made with round steak (it requires some tenderizing with a mallet as it is a tougher cut of meat and requires long, moist cooking) – she would cut a whole steak in about 4 – 5 pieces and put garlic salt, pepper and flour on it and then pound that in with the mallet. Then she would brown it on both sides and add chunks of potatoes, carrots, onions and celery with some tomato sauce and bake it (covered) in a cast iron skillet for a couple of hours. The meat would melt in your mouth and it was delicious meal! What you are calling “Swiss Steak” is what we, in the south, call Country Fried Steak. It is cubed steak, breaded and fried. mmmmm. No matter what we call it or where it comes from it makes me hungry thinking about it! I know what’s going on my menu plan in the next week or two :)


    Barbara Reply:

    That’s exactly the way our family makes Swiss steak…and we’re
    It is really good!!


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