This Is The Best Cut Of Beef For Swiss Steak

Buttery, ultra-tender steak, dripping with juice — that's what Swiss steak brings to the palate. Swiss steak is an undeniably comforting dish reminiscent of days gone by. Yet, Swiss steaks will never lose their luster and are just as welcome today as when the recipe first appeared in print in 1915 (via Gourmet Sleuth).

Despite the name, Swiss steaks have nothing to do with the Alpine country but rather the "swissing" technique used to tenderize meat. The swissing machine is a mechanical tenderizer that pounds out tough cuts of meat while creating distinguishable cube-shaped indentations on both sides (via The Spruce Eats). Tenderizing tougher cuts — those without marbling, like beef round — breaks up the connective tissue in the meat, making it easier to chew (via The Spruce Eats).

All About Meat adds that if a meat needs "swissing," it's typically not very tender. Tender meat can be achieved through the tenderizing machine, a few passes through a machine at your grocery store's butcher, or a pounding with a meat mallet at home, all followed by a long, slow braise to get the meat soft enough to chew. This affordable cut of meat often used to make Swiss steak may also be labeled cubed steak.

Affordable, juicy and crowd-pleasing, Swiss steak checks all boxes

Simply Recipes asserts that authentic Swiss steaks are "round" steaks pounded to tenderized perfection, then browned and braised in a sauce until ultra-moist and tender. Recipe Tips emphasizes that long braising times are ideal for tougher cuts like bottom round to achieve the ultimate tender meat experience.

Gourmet Sleuth explains that Swiss steak is considered an "economy" meal. The classic recipe involves browning beef round in a hot skillet, followed by a slow braise in the oven, smothered with seasonings, onions, bell peppers, and, sometimes, canned tomatoes.

Spend with Pennies warns that Swiss steak is often confused with Salisbury Steak — but there's clearly a monumental difference between the two. Salisbury steak is really ground beef (shaped into patties) served with a beef broth-based gravy. Swiss steak is actually steak and often served with a tomato-based gravy.

Once you get that steak in your hands, check out Alton Brown's recipe for Swiss steak, a thin, tender steak smothered with onions, garlic, and tomatoes in a smoked paprika-spiked gravy.

For another winning recipe, check out All Recipes for their classic version with tomatoes and bell peppers.