Swiss Steak RecipesInterested in learning some authentical Swiss steak recipes? Nobody really knows where the name comes from and some say it doesn’t have anything to do with Switzerland at all, but as a Swiss I dare say it is possible that steak comes from Switzerland. It is however certain that the persons who started using beef in a new way, especially the tougher parts like the hind of the cow, were very intelligent. This page is about how to turn good beef into even better beef, i.e. making it tenderer, so that you could even eat it without a knife.
Different methods are used to make meat tenderer, whereby the easiest is probably to tenderize the meat with a meat mallet or to run it through small “Schneide-Rollen” (special Swiss tenderizing tool with wheels) several times. These techniques are used to cut some of the fibers in the meat and make it “softer”. Your butcher will be glad to perform these preparatory steps for you, or you can do it at home by yourself if you have the necessary tools. I know this pounding sound particularly well, as I know a typical Swiss restaurant whose specialty is the "Giant Cordon Bleu" (so you can also talk of a Swiss Steak recipe here). The customers can choose their own filling for the Cordon Bleu, which means that the beef or the veal is manually tenderized on site. Typicall Swiss food at Landgasthof Sternen - 3273 Kappelen Werdtstrasse 25, Switzerland, nearby to Biel-Bienne, I recommend to make your reservation on time 032 384 11 46 . When I visit this restaurant with a friend of mine to have a coffee, we always notice the pounding. The guests come from far away to have this specialty, as the pieces of meat are really extra big. After the tenderizing, the meat is often prepared with flour and maybe even broiled in hot oil. Usually the meat is slowly cooked in/with sauce and served with vegetables and potatoes or pasta. Most of the time this meat is eaten warm. I would however like to show you my own Swiss Steak recipe with which you can also eat the meat cold. Swiss steak recipe for 2 people:
Preparation:
Mix everything well.Take the cooled meat out of the refrigerator, if necessary cut away any fat, cut into thin strips, arrange regularly on a plate, pour the mixed sauce over the meat; cut the tomatoes into pieces and place them on the plate as decoration; can be served with a salad or simply with some French baguette. Enjoy! Countless Swiss Steak recipes have been created and it can easily be said that there are no limits to the preparation of this kind of steak. Here is another popular Swiss Steak recipe:For 2 people:
Preparation: Cut the beef into small portions, salt and pepper to taste, flour and pan-fry in some oil until it is brown on all sides, then place into a casserole. Lightly braise the onions, garlic, peppers and celery in the remaining oil for a few minutes, add tomatoes and broth, season with Tabasco or a similar sauce. Pour the sauce over the meat and braise in the oven at about 180°C (convection oven 150°C) for about two to two and a half hours. Take off the lid and reduce the sauce a little or thicken slightly with some flour. There are also hardly any limits when it comes to seasoning Swiss Steaks, so for example the following ingredients and side dishes can be used: For seasoning use: Onions, pepper, chili sauce, mustard, celery is particularly suitable, especially celery stalks. Other ingredients are potatoes, carrots, parsley, and of course the ordinary spices such as salt, meat broth, oil, warm water. Swiss Steak recipes, their preparation and consumption are very popular here in Switzerland. Either you prepare them yourself or you can find uncountable variations in restaurants or at the butcher’s. This meat preparation is not only popular because of its variety, but also because you can also use less expensive pieces of meat.
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