Salisbury steak and Swiss steak are both cooking methods for cheap cuts of beef. A Salisbury steak is actually a patty made from lean hamburger meat, onions and spices. It is usually broiled or fried. A Swiss steak is a thick cut of steak that has been tenderized and then braised.
Swiss Steak Features
Swiss steak uses a tough, inexpensive cut of beef such as round or chuck. Cooks pound the beef with a mallet, slice it, dredge it with flour and brown it. Then, they braise the beef for an extended period with broth and chopped vegetables such as carrots, onions, tomatoes and celery. Pepper, oregano, paprika, Worcestershire sauce and tomato paste give the steak its flavor.
Salisbury Steak Features
Besides including lean ground beef, onions and spices, Salisbury steaks sometimes also include breadcrumbs. Brown gravy, often containing mushrooms, accompanies the Salisbury steak.
J.H. Salisbury invented the steak in the 1890s. Salisbury was an American doctor who believed that eating lean ground beef three times a day was good for one’s health. Swiss steak isn’t actually Swiss; rather, its name comes from a process for pounding fabric, known as “swissing.”
Salisbury steak sometimes appears in TV dinner form or on cafeteria menus. Swiss steak is a useful recipe for tenderizing tough chuck cuts, and variations on it are common in many cuisines.
Although their popularity has dwindled in the 21st century, both dishes are considered to be a classic American comfort food, and Americans frequently enjoyed them during the earlier half of the 20th century.