Swiss Steak Explained

• Swiss steak doesn't come from Switzerland, but is actually an old German dish. The term "swissing" refers to the process of pounding flour into a tough cut of meat to tenderize it. The meat is then slowly braised with tomatoes, onions and celery. The steak is usually cut or shredded and served with the sauce over mashed potatoes or noodles.

Sirloin Steak Stats

• You can use sirloin steak for Swiss steak, although it might not be the best choice. Sirloin steak comes from the loin portion of the steer, and is a fairly tender cut. As such, it's best suited for quick cooking, such as grilling or broiling to an internal temperature of about 130 degrees Fahrenheit. At this temperature, the inside of the steak is still pink. Swiss steak is braised for several hours until the meat is past well done and falling apart. This long cooking may toughen a sirloin steak.

Savvy Solutions

• If you've got your heart set on using sirloin steak for Swiss steak, simply make a few minor adjustments. Saute the onion and celery in oil or butter so they're tender. Pound the sirloin steak with flour, salt and pepper and add it to the pan, along with tomatoes. Cover the pan with a tightly-fitting lid and simmer the steak on the stovetop for 30 to 40 minutes, rather than several hours, just until the steak and vegetables are soft.

Other Options

• Another option is to save the sirloin steak for the grill and use a tougher cut of meat for Swiss steak. This dish is really made for dressing up and improving tough, cheap cuts of meat. Try top round, flank, chuck or round tip steaks for Swiss steak.