Swiss Steak mainly refers to a special method that is used for preparing meat by rolling or pounding. After rolling, the meat will be braised in the oven. The term Swiss Steak is mainly derived from Swissing which refers to the process of pounding different materials like fabric. Swiss Steak dishes contain tough meat cuts. You can use a tenderizing hammer in order to tenderize the meat or can use a tenderizing machine.
Refer the link in sources for additional info on how to prepare a Swiss steak recipe. Hope this helps.
Not brassoli-------Braciole wrapped flank steak tastes like Swiss steak
switzerland
Steak has been eaten since the dawn of man, so it did not even originate from germany, because germany didn't exist
Switzerland
To cook Swiss steak, start by tenderizing a cut of beef, such as round steak, and then season it with salt and pepper. Sear the meat in a hot skillet until browned on both sides, then remove it and sauté onions and garlic in the same pan. Return the steak to the skillet, add diced tomatoes, beef broth, and any desired seasonings, then cover and simmer on low heat for about 1.5 to 2 hours until the meat is tender. Serve the Swiss steak with the sauce over mashed potatoes or rice.
it is steak cooked however you prefer then you place asparagus over the top of the steak and place approx 4 slices of Swiss cheese on top of the asparagus and then brown cheese... voila! Xavier Steak! mmmmmmmmm
the creator was swiss >make any sence ?
The swiss army knife actually originated in Switzerland. It was made for the Swiss army to take out with them because it functioned as so many other things.
it is just raw meat, we have been eating it as a culture since before recorded history
Gammon originates with a pig. It is the hind leg of pork, cut from a side of bacon after curing.
The surname Fausey is possibly an Americanized spelling originating from Swiss German Fasi, from a pet form of Gervasius. The name is an altered spelling of Swiss German Fausi, which is a nickname for a prankster.
Modana Italy.. for it to be a true balsamic vinegar it must be aged for a minimum of ten years. Its great in salads and on steak.