Pioneer Woman Swiss Steak Recipe - Delish Sides (2024)

FAQs

What are good side dishes for Swiss steak? ›

What Is the Difference Between Salisbury Steak and Swiss Steak? A Salisbury steak is made from ground beef that's formed into a patty, and Swiss steak is actually steak. Additionally, Salisbury steak usually has a gravy that consists of beef broth, and Swiss steak is known for being cooked with tomatoes and onions.

Cube steak is a lean cut of beef pounded with a meat hammer to tenderize it. ' Swiss steak is cube steak fried and smothered in gravy. Some people add diced tomatoes to the gravy.

Swiss steak is made from an actual piece of steak, usually cut from the bottom, top, or eye of round. These tough steaks are pounded thin, tenderized (via a textured mallet or swissing machine), and braised until fork-tender in a rich tomato and onion gravy.

When you look at the chuck eye, it closely resembles the ribeye. Usually any cut of meat from the shoulder is going to be tough, but the chuck eye is an exception. Because of the similarities to the highly coveted ribeye, butchers took this “secret” cut of meat home for their families.

Cowboy steaks (aka Cowboy Ribeye Steaks, Bone-In Ribeye Steaks) are a more impressive version of a classic steakhouse favorite. Compared to a standard ribeye steak, these are larger, containing more meat beyond the eye, and a frenched (cleaned of meat & fat) portion of bone protruding from one end.

Arm steak (Swiss steak) – Arm steak is more commonly referred to as “Swiss steak.” This tough cut of meat is taken from the bottom of the round and is generally best when braised. It does not lend itself to grilling.

Pick the right cut of meat: Swiss steak is traditionally made using a tough cut of beef, such as round steak. When slow-cooked, this meat gets really tender and juicy.

Why is it called Swiss steak? ›

The meat is always fork tender and delicious, but probably doesn't always fit the definition of Swiss steak. One would think the name comes from Switzerland, but it actually comes from the technique of tenderizing the meat by pounding or rolling, which is called “swissing” in England.

The best way to cook cube steak for tenderness is slowly and evenly, so a slow cooker can do the trick when you have ample time to spare. However, braising, pan-frying, and sauteing also work. Just be sure to cook with enough liquid to keep the steak moist.

Acids also can help soften tough cuts of meat. Acids commonly used include vinegar, tomato juice or citrus juice.

Pork, poultry and beef are the most consumed meats in Switzerland. Pork is particularly omnipresent in Swiss cuisine; is it both consumed as cooked and cured meat.

The country is optimally located for livestock farming, providing farmers with the natural resources they need to give animals the species-appropriate care. On top of this, stringent laws and regulations ensure that high animal welfare and food safety standards are met.

Cured meats, like saucisson sec or prosciutto, are great with swiss cheese. Pretzels or sesame sticks add a nice crunch and round out a cheese board.

“Gschwellti” or steamed potatoes are a must for raclette. In addition to pickled onions and gherkins, other great options include fruit mostarda, corn on the cob, red pepper or sun-dried tomatoes. Fruits such as pears, pineapple or grapes are also delicious with raclette.

Mushrooms are a natural partner. And you also can't go wrong with broccoli, Brussels sprouts, or asparagus. Tender baby spinach, mixed in a flavorful cream sauce, makes one of the best and easiest side dishes for steak. Perfectly seasoned broccoli florets roasted until crisp and caramelized.