A little history behind the Swiss in Swiss Steak.
You might think that your Mom’s Swiss steak recipe originated from Switzerland because of its name, but with a little research you’ll find the name has nothing to do with the sovereign state. Instead, the popular dish earned its name from the technique of pounding or rolling to make flat called “swissing”.
My Swiss Elk steak recipe uses a lean cut from the hindquarter which is then cut into ½ inch steaks, tenderized, covered in seasoned breadcrumbs and quickly fried until golden brown. Then I prepare a broth based gravy that includes onions, mushrooms and hints of fresh thyme. Soon after the gravy begins to thicken, I set the steaks back in the gravy and simmer over low heat until each individual steak is fork tender.