The name comes from the term “swissing” - a British expression used to describe how fabric is stretched between rollers or flattened. The meat in Swiss steak, typically round steak, is pounded flat for tenderizing before being browned and braised.
Hi Kevin/Ralph, I made this today exactly as you did and it turned out fantastic; the meat was fork tender and bursting with flavor. Today is Mother's Day and what made it even nicer was that I used my late mother's 1960's Sunbeam electric skillet.
So glad to hear you liked the recipe!!! And even better that you used you mom's old electric skillet - what a wonderful way to remember her!! Thanks so much for letting us know!
Kathy Jo - thanks for your note. When I was a kid, Swiss Steak wasn't my favorite, but my tastes changed and now I love it. You don't see it often on a menu, but when I do I will order it! Thanks so much for watching!
Hi Daniel - Swiss steak is "Swissed" - that is that it is tenderized by being pierced all over with a tenderizer. Also, Salisbury steak is usually made from ground beef. Thanks!
My last trip to your fabulous retro kitchen was for your cornbread stuffing recipe. As a kid my Mom used cube steaks for steak sandwiches. Tough but tasty. And for years afterward I bought these and simmered in tomato sauce to tenderize. I'd heard of Swiss Steak but little did I know what it was. Thanks for the tutorial. And the soundtrack! It goes great with your decor.
jimsher - thanks for your note! I can see how the cube steaks were the perfect size for a steak sandwich! I heard of others cooking these steaks in tomato sauce or tomato juice for a couple of hours until they were tender. Thanks for watching!!
My grandmother used to make her Swiss Steak in the pressure cooker, including a little tomato, onion and green bell pepper. Turned out delicious and very tender! I will have to ask my mom for the recipe and share it with you guys. :)
I have always put the tomatoes in my swiss steak, which is the way my 'Italian' mother use to make it! I'm looking forward to trying it with the celery.. Thank you for sharing this wonderful version of swiss steak.
Hi I just ran across this one. I have to try this in my 1956 Sunbeam Turquoise frypan. I make a Chicken Catriatori that mu husband loves in our frypan. Do you have any other electric frypan recipes besides this, and your Chicken Paprikash?
Hi Longhairbear - one electric skillet recipe that comes to mind is Sweet & Sour Chicken - you can search for it on our channel. But we will have new electric skillet recipes coming along - it's my favorite small appliance! Thanks!
10 years in the future! Appreciate the video. This was the closest I could find to my mom's recipe from the 80s. I added some cream of mushroom soup to it. The Latchkey kid upgrade as you will.. 😁
Great Video and recipe! I'm inspired to try this! I just got an Electric Skillet for Christmas and this will be my first recipe using it! Thank you!!! :)
You're welcome! Hope you enjoy your electric skillet - it's a great small appliance and we use ours all the time. Thanks for watching and Happy New Year!
You really should saute all the vegetables after browning your meat. Sauteing brings out the flavors and balances the dish. Start with the mushrooms first then the onions. Saute until mushrooms are browning and onions are turning translucent. Next, saute in about 2 cloves of finely chopped garlic with a little butter or margarine. Saute all of this for about a minute or so. Then toss in 1 diced green pepper and 1 red pepper, with celery. Before adding the broth, put in some flour to help thicken the sauce. Tomatoes make this so much more savory and delicious. It's really not swiss steak without the tomatoes - use just a little tomato paste with a can of diced tomatoes, then add your broth. Add a tablespoon or so of oregano, Worcestershire sauce, thyme, paprika, salt and pepper, and 2 tablespoons of sugar. Slow cook everything for the ultimate Swiss Steak experience. Place cut carrots and cut onion on the bottom of your slow cooker. Put in one layer of your browned meat and cover with part of your sauce. Put in another layer of meat and cover that with the rest of your sauce. Put your slow cooker on high and let this cook for 4 to 5 hours, or on low for 6 to 8 hours. When cooked, take out your meat and separate the fat from the sauce, to your preference. Use the sauce over your meat and mashed potatoes. It's soooooo incredibly delicious.
Thanks so much for your recipe - will give it a try with the sauteed vegetables and tomatoes! This is just how my mom made it so I like to make this in her memory - it's like she is back in the kitchen with me! Thanks for watching!
I wondered if braising the meat made the cube steaks tender? As a child, I hated cube steaks because of mom only cooking the steaks on an electric skillet. She did not braise for an hour as you did.
I made it for dinner tonight. So good!. Paired with mashed potatoes and the gravy from the skillet. My only regret is that I bought a round farberware skillet... Wish I had bought a square one for more real estate... LOL
Mark, that sounds like a delicious dinner! Sounds like you made the round skillet work! Those Farberware electric skillets are very nice! So glad you tried it - thanks!!
I'm going to have to try that. I make it with stewed tomatoes, and with equal part of onions; add mustard powder, Worcestershire, and a bit of red pepper. I also wet the steak and roll in flour, roll in eggs, roll in flour. Time it right, turn it once.
My mom never used tomatoes either. She used dry lipton soup mix. So this is kinda how she made it. I getting ready to make this. I'm using mushroom . The only thing she didn't use. ❤️
Salt & pepper flour 1st. My mom would use an edge of a small glass plate to pound in flour & tenderize the meat. ROUND steak or London Broil cut to half in depth & into pieces. Need more gravu! Beef bouillon & water or beefstock with 1 c red wine & 1/2-1c tom catsup. My mom copked it 2-2 1/2 hours. Old school tips. Serve over mash potatoes.
The only criticism I have is Swiss Steak like that should only be made with either Ertha Kitt or Dusty Springfield in the background. Great Job with vintage equipment. I am trying to get a consensus of fried chicken recipes for the skillet to decide how my mother did it.
LOL!! Well I guess I have to agree...Ertha Kitt and/or Dusty Springfield would make just about anything taste better! If I get a chance, maybe we will do a fried chicken in one of the old electric skillets this summer - this is always something that I do outside on the porch. Thanks for watching!
The tenderizing process is called “swissing”, therefore, Swiss Steak. Normally Swiss steak, being made from tougher cuts of meat, is pounded tender. That is swissing. The word “swissing” refers to smoothing a piece of fabric between two rollers. When pounding steak tender, it is often placed between plastic. So, we are “swissing” steak the way one would Swiss a fabric.
Great recipe, looked delicious. Fyi 'Swiss' refers to the technique of tenderizing the meat not the region its from. I thought it was a swiss recipe for years lol:) one more note and it could just be me but its very distracting hearing music in the back groung unless it's instrumental and low volume. That being said you were a pleasure to watch and the person behind the camera was cute with his questions.
Hi Missy - thanks for note. We used to call the process "cubing" and so we would order "cube steaks" from the butcher - and growing up I thought my mom was making some fancy Swiss entree! Sometimes the music is too loud or it competes with our voices, as we've gone along we've tried to be sensitive to that - although I don't know if we always succeed! Thanks so much for watching and for letting us know about the "Swiss!"
Yeah that's what it's called here(when purchasing it) as well, only see it called swiss steak when it's being prepared...hence the reason I too thought it was swiss lol. looking forward to seeing more vids:)
THIS LOOKS WONDERFUL. IM NOT A FAN OF SWISS STEAK. MY MOM USED TOMATOES . YOURS WILL BE MY KEEPER RECIPE NOW TY SO SO MUCH. A LITTLE WINE DOES SOUND GOOD , BUT THAN AGAIN IM A BIG FAN OF COOKING WITH WINE. HAVE A GREAT DAY. BEEN WATCHING UR VIDEOS ALL MORNING LOL.
per your request for swiss steak info..no it isn't a swiss dish, rather swissing is the process of putting it thru the swissing machine for that special cut that tenderizes and makes it cubed steak, minute steak, bucket steak, etc...so "swiss" refers to the way it's tenderized. .hope that helps.
The "crispin's" on the pan are called the fond. That's caramelized sugars from the meat. Dissolving the fond using liquid or fat is deglazing. 1/4 cup of a good red wine would've made a huge difference in your finished dish.
Thanks so much! I've got to remember to always keep a couple of good bottles of wine handy for deglazing. This recipe is an exact duplication of how my mom made this for us when we were kids. Thanks!
you should have shown how the cut with the fork , I don't believe they were that tender at only an hour but whatever floats your boat... I do mine for like 3hours but I use cream of mushroom soup and fresh mushrooms with mashed taters and 🌽 yummy
Looks good guys! I just wish my grandmas all stainless steel skillet wouldn't have fried out literally! I am now stuck with the nonstick version...still tasty though!
Thanks for watching! Those old stainless steel skillets are great, but even if you use a new one this dish is ideal for an electric skillet. Thanks again!
LMAO Kevin you cracked me up "what are we listening to?" I don't think you were liking that music hahahaha, anyway I am gonna try this your way I made this using the same kind of meat but I browned mine and put it in the crockpot with 2 cans of cream of mushroom soup mixed with a 1/2 can of milk than cover with Onions yummm but I wanna try this way too =) Doing your City chicken tonight ill let ya know how it comes out!! where are you from? do you have a facebook? Hugsss from Ohio
Hi Rebecca! Thanks for your note and for watching! Sometimes Ralph finds the craziest music, but it's all good!! He says the same thing about some of the stuff I cook ;-) Your crock pot method sounds real good - love it with the onions! Let us know how the city chicken turns out! We aren't on FB, but are neighbors to you here in Michigan! Sending hugs back!
Thanks Kimberly!! We find ourselves eating less red meat these days, but this is one dish that we keep in the rotation...it's easy and so good! Thanks for watching!
Hi Patricia - yes, you are right! Many refer the machine that pokes all those little holes in the meat (to tenderize) a swisser (like the holes in Swiss cheese). Such an interesting history of this dish! Thanks for watching!
Please cut out the background music. Its difficult to concentrate on listening to you with all that noise going on. Thank you. Also your youtube sight does not have a subscribe button. 😢
lazy lazy lazy.. you should pound the steak with a swiss hammer pound the flour into meat any steak like round chuck etc. much better than easy way of buying cube steak. no no no lazy cube steak
Not only was your skillet vintage but the kitchen as well the yellow curtains, wall paper, and table took me back to the 70s ...nice job on the steak.
Thanks so much, CD! I get a lot of joy from using my vintage things. Thanks so much for watching!
The name comes from the term “swissing” - a British expression used to describe how fabric is stretched between rollers or flattened. The meat in Swiss steak, typically round steak, is pounded flat for tenderizing before being browned and braised.
Thanks for the explanation, Kitt!
Hi Kevin/Ralph,
I made this today exactly as you did and it turned out fantastic; the meat was fork tender and bursting with flavor.
Today is Mother's Day and what made it even nicer was that I used my late mother's 1960's Sunbeam electric skillet.
So glad to hear you liked the recipe!!! And even better that you used you mom's old electric skillet - what a wonderful way to remember her!! Thanks so much for letting us know!
I love watching you guys. Can’t wait to try this recipe.
Thanks so much, Kimberly! Hope you try the Swiss Steak!
Kathy Jo - thanks for your note. When I was a kid, Swiss Steak wasn't my favorite, but my tastes changed and now I love it. You don't see it often on a menu, but when I do I will order it! Thanks so much for watching!
My mom had that exact same skillet.....thanks for the sweet memories.
+Lori Williams You're welcome, Lori! Thanks for watching and glad it brought back fond memories!
I am not sure about the origins of Swiss Steak but the technique of tenderizing pounding or rolling is called Swissing.
Thanks, Jerome!
Love the food, the music, the chatting between you and Ralph, and that awesome vintage electric skillet...☺👍👍
Looks good, it's like Salisbury steak. What is the difference between the two?
Hi Daniel - Swiss steak is "Swissed" - that is that it is tenderized by being pierced all over with a tenderizer. Also, Salisbury steak is usually made from ground beef. Thanks!
@@cavalcadeoffood thank you
The music to loud 😢
Thanks! My SD mom used to do the same - except she always added Lawry’s and paprika seasoning to the flours. I love the music - thanks again! 😀🎶
I thank you!! Love it!! Made it twice! Love listening to you❤️❤️ I cooked it in a 1960 JC Penny’s electric skillet.
Hi Marlene - glad you tried it! Your vintage JC Penney skillet is a good one!
Interesting tale on the flooring process, my grandmother always pounded in the flour with the edge of a plate
The first part of the prep reminded me a little of Country Fried Steak :)
My last trip to your fabulous retro kitchen was for your cornbread stuffing recipe. As a kid my Mom used cube steaks for steak sandwiches. Tough but tasty. And for years afterward I bought these and simmered in tomato sauce to tenderize. I'd heard of Swiss Steak but little did I know what it was. Thanks for the tutorial. And the soundtrack! It goes great with your decor.
jimsher - thanks for your note! I can see how the cube steaks were the perfect size for a steak sandwich! I heard of others cooking these steaks in tomato sauce or tomato juice for a couple of hours until they were tender. Thanks for watching!!
Wow your vintage kitchen is groovy
Thanks, Klara!
I'm going to make this tomorrow!! Looks delish. Thank you!
+Kathy Germack You're welcome, Kathy!! Hope you enjoy the recipe! Thanks for watching!
Nice job Kevin and Ralph. It looks amazing. Now I'm hungry.
This looks so delicious!
My grandmother used to make her Swiss Steak in the pressure cooker, including a little tomato, onion and green bell pepper. Turned out delicious and very tender! I will have to ask my mom for the recipe and share it with you guys. :)
***** Thanks so much for watching, Diane! Would love to try your grandmother's version in the pressure cooker!
I have always put the tomatoes in my swiss steak, which is the way my 'Italian' mother use to make it! I'm looking forward to trying it with the celery.. Thank you for sharing this wonderful version of swiss steak.
Debbie - I've had it with the tomatoes and that's a wonderful variation, too! Thanks for watching!
I'll bet it's great with the red wine - I'll try that next time. Thanks for the note and for watching!
Hi I just ran across this one. I have to try this in my 1956 Sunbeam Turquoise frypan. I make a Chicken Catriatori that mu husband loves in our frypan. Do you have any other electric frypan recipes besides this, and your Chicken Paprikash?
Hi Longhairbear - one electric skillet recipe that comes to mind is Sweet & Sour Chicken - you can search for it on our channel. But we will have new electric skillet recipes coming along - it's my favorite small appliance! Thanks!
10 years in the future! Appreciate the video. This was the closest I could find to my mom's recipe from the 80s. I added some cream of mushroom soup to it. The Latchkey kid upgrade as you will.. 😁
Hi Nick - glad you found the recipe. Add cream of mushroom soup is a great idea! Thanks!
My mom used the edge of a plate to pound, she would bake in casarole dish, was always fall apart tender
Great Video and recipe! I'm inspired to try this! I just got an Electric Skillet for Christmas and this will be my first recipe using it! Thank you!!! :)
You're welcome! Hope you enjoy your electric skillet - it's a great small appliance and we use ours all the time. Thanks for watching and Happy New Year!
You really should saute all the vegetables after browning your meat. Sauteing brings out the flavors and balances the dish. Start with the mushrooms first then the onions. Saute until mushrooms are browning and onions are turning translucent. Next, saute in about 2 cloves of finely chopped garlic with a little butter or margarine. Saute all of this for about a minute or so. Then toss in 1 diced green pepper and 1 red pepper, with celery. Before adding the broth, put in some flour to help thicken the sauce. Tomatoes make this so much more savory and delicious. It's really not swiss steak without the tomatoes - use just a little tomato paste with a can of diced tomatoes, then add your broth. Add a tablespoon or so of oregano, Worcestershire sauce, thyme, paprika, salt and pepper, and 2 tablespoons of sugar. Slow cook everything for the ultimate Swiss Steak experience. Place cut carrots and cut onion on the bottom of your slow cooker. Put in one layer of your browned meat and cover with part of your sauce. Put in another layer of meat and cover that with the rest of your sauce. Put your slow cooker on high and let this cook for 4 to 5 hours, or on low for 6 to 8 hours. When cooked, take out your meat and separate the fat from the sauce, to your preference. Use the sauce over your meat and mashed potatoes. It's soooooo incredibly delicious.
Thanks so much for your recipe - will give it a try with the sauteed vegetables and tomatoes! This is just how my mom made it so I like to make this in her memory - it's like she is back in the kitchen with me! Thanks for watching!
I wondered if braising the meat made the cube steaks tender? As a child, I hated cube steaks because of mom only cooking the steaks on an electric skillet. She did not braise for an hour as you did.
I personally liked the background music. I also like your kitchen, it reminds me of the good ol' days! Good memories.
+msdionne26 Thanks so much for your comment and for watching! Glad you like the music! Happy New Year!
What are those huge brown spots on the meat?
I heard, not sure if it’s true, but it was from a good authority, that Swissing the steak refers to tenderizing.
I made it for dinner tonight. So good!. Paired with mashed potatoes and the gravy from the skillet. My only regret is that I bought a round farberware skillet... Wish I had bought a square one for more real estate... LOL
Mark, that sounds like a delicious dinner! Sounds like you made the round skillet work! Those Farberware electric skillets are very nice! So glad you tried it - thanks!!
Swiss has to do with the tenderization method
Thanks, Are!
I'm going to have to try that. I make it with stewed tomatoes, and with equal part of onions; add mustard powder, Worcestershire, and a bit of red pepper. I also wet the steak and roll in flour, roll in eggs, roll in flour. Time it right, turn it once.
Hi Scooter! Your version sounds great! Thanks!
Different from my recipe, but looks very good!
Thanks for watching!
There sure are a lot of variations to Swiss Steak. My mom used tomatoes but yours looks yummy.
Hi Jon. I've had the tomato version and it's very good. Thanks for watching!
My mom never used tomatoes either. She used dry lipton soup mix. So this is kinda how she made it. I getting ready to make this. I'm using mushroom . The only thing she didn't use. ❤️
I love the idea of using the onion soup mix. Hope yours turned out well!
The music in the background is drowning you out....not sure if you know that, but I'd shut it off next time. :)
Sorry the music was so loud - thanks for watching!
I think it's lovely. 🙂
Thanks, Douglas!
Salt & pepper flour 1st. My mom would use an edge of a small glass plate to pound in flour & tenderize the meat. ROUND steak or London Broil cut to half in depth & into pieces. Need more gravu! Beef bouillon & water or beefstock with 1 c red wine & 1/2-1c tom catsup. My mom copked it 2-2 1/2 hours. Old school tips. Serve over mash potatoes.
Thanks so much, Angela! Sounds delicious!
The only criticism I have is Swiss Steak like that should only be made with either Ertha Kitt or Dusty Springfield in the background. Great Job with vintage equipment. I am trying to get a consensus of fried chicken recipes for the skillet to decide how my mother did it.
LOL!! Well I guess I have to agree...Ertha Kitt and/or Dusty Springfield would make just about anything taste better! If I get a chance, maybe we will do a fried chicken in one of the old electric skillets this summer - this is always something that I do outside on the porch. Thanks for watching!
It's Swiss steak from the swissing technique used to tenderize the meat.
Hi Joanna! Thanks so much!
That's not swiss steak. You just made cube steak. Swiss steak isn't fried and the cut is usually round steak.
Thanks for watching!
My mom made hers just like yours❤
Thanks, dircia!
The tenderizing process is called “swissing”, therefore, Swiss Steak. Normally Swiss steak, being made from tougher cuts of meat, is pounded tender. That is swissing. The word “swissing” refers to smoothing a piece of fabric between two rollers. When pounding steak tender, it is often placed between plastic. So, we are “swissing” steak the way one would Swiss a fabric.
Yummy! Great recipe thank you :-)
You're welcome, Jaimie!! Thanks for watching!
The background music was terribly annoying and distracting.
Great recipe, looked delicious. Fyi 'Swiss' refers to the technique of tenderizing the meat not the region its from. I thought it was a swiss recipe for years lol:) one more note and it could just be me but its very distracting hearing music in the back groung unless it's instrumental and low volume. That being said you were a pleasure to watch and the person behind the camera was cute with his questions.
Hi Missy - thanks for note. We used to call the process "cubing" and so we would order "cube steaks" from the butcher - and growing up I thought my mom was making some fancy Swiss entree! Sometimes the music is too loud or it competes with our voices, as we've gone along we've tried to be sensitive to that - although I don't know if we always succeed! Thanks so much for watching and for letting us know about the "Swiss!"
Yeah that's what it's called here(when purchasing it) as well, only see it called swiss steak when it's being prepared...hence the reason I too thought it was swiss lol. looking forward to seeing more vids:)
THIS LOOKS WONDERFUL. IM NOT A FAN OF SWISS STEAK. MY MOM USED TOMATOES . YOURS WILL BE MY KEEPER RECIPE NOW TY SO SO MUCH. A LITTLE WINE DOES SOUND GOOD , BUT THAN AGAIN IM A BIG FAN OF COOKING WITH WINE. HAVE A GREAT DAY. BEEN WATCHING UR VIDEOS ALL MORNING LOL.
per your request for swiss steak info..no it isn't a swiss dish, rather swissing is the process of putting it thru the swissing machine for that special cut that tenderizes and makes it cubed steak, minute steak, bucket steak, etc...so "swiss" refers to the way it's tenderized. .hope that helps.
It does - thanks so much for the swiss steak information, san dy!
Great video, but background music was extremely distracting.
I truly don't understand
You Tubers concepts that every video needs background music.
Hi Rodney - thanks for watching! Sorry the music was too loud.
The "crispin's" on the pan are called the fond. That's caramelized sugars from the meat. Dissolving the fond using liquid or fat is deglazing. 1/4 cup of a good red wine would've made a huge difference in your finished dish.
Thanks so much! I've got to remember to always keep a couple of good bottles of wine handy for deglazing. This recipe is an exact duplication of how my mom made this for us when we were kids. Thanks!
I could do without the music. Thanks for your cooking knowledge.
You're welcome - appreciate you watching, keeto!
WHEN THE BUTCHER PUTS THE MEAT THROUGH THE "CUBER
", IT'S CALLED SWISSING THE MEAT, THUS THE NAME.
Thanks, Sandy! I've heard that about the process of cubing the meat - make sense the name came from that. Thanks for watching!
Don't need the music
That form of tenderizing is called swissing, thus Swiss Steak.
Thanks, James!
L O V E the electric skillet!
Swiss refers to the method of tenderizing the meat, “swissing.” It does not have anything to do with Switzerland or the flavors added to the steak. 😊
you should have shown how the cut with the fork , I don't believe they were that tender at only an hour but whatever floats your boat... I do mine for like 3hours but I use cream of mushroom soup and fresh mushrooms with mashed taters and 🌽 yummy
Looks good guys! I just wish my grandmas all stainless steel skillet wouldn't have fried out literally! I am now stuck with the nonstick version...still tasty though!
Thanks for watching! Those old stainless steel skillets are great, but even if you use a new one this dish is ideal for an electric skillet. Thanks again!
As always, y'all do a great job with your food dishes. Music was good, but a little too loud in this video. It kind of "muffled" your voices a bit.
Thanks for watching, Diane! Sorry the music was a little loud on this one!
excellent! thank you for this recipe.!.
Lost me with the music in the background!
Swiss steak looks de-lish, sounds like a other language of Burt Bacharach's "Anyone Who Had A Heart"?
I think Ralph found a record of a Swiss singer to go with the video but I don't remember who she is! Thanks for watching!
Tomatoes don't make it Italian, like another person said, swishing is the prep and method of cooking, great variation!!
Thanks for your note and for watching! I thought you meant "swissing" ;-)
LMAO Kevin you cracked me up "what are we listening to?" I don't think you were liking that music hahahaha, anyway I am gonna try this your way I made this using the same kind of meat but I browned mine and put it in the crockpot with 2 cans of cream of mushroom soup mixed with a 1/2 can of milk than cover with Onions yummm but I wanna try this way too =) Doing your City chicken tonight ill let ya know how it comes out!! where are you from? do you have a facebook? Hugsss from Ohio
Hi Rebecca! Thanks for your note and for watching! Sometimes Ralph finds the craziest music, but it's all good!! He says the same thing about some of the stuff I cook ;-) Your crock pot method sounds real good - love it with the onions! Let us know how the city chicken turns out! We aren't on FB, but are neighbors to you here in Michigan! Sending hugs back!
Hey guys, I don't really eat red meat but I'm loving this one.
Thanks Kimberly!! We find ourselves eating less red meat these days, but this is one dish that we keep in the rotation...it's easy and so good! Thanks for watching!
Years ago (actually many years) I was told by our "meat man" that the gizmo that he fed the meat to was called a 'swisser', ergo: 'swiss' steak!
Hi Patricia - yes, you are right! Many refer the machine that pokes all those little holes in the meat (to tenderize) a swisser (like the holes in Swiss cheese). Such an interesting history of this dish! Thanks for watching!
Need to turn down stereo. Very distracting
Swiss steak is NOT from Switzerland. the name Swiss is from the technique of pounding the meat to tenderize it - called Swissing
Thanks, Bill!
Annoying music in backup makes post almost unwatchable. Do over.
Thanks for watching!
the way they prep the meat is called swissing thats all
Please cut out the background music. Its difficult to concentrate on listening to you with all that noise going on. Thank you. Also your youtube sight does not have a subscribe button. 😢
It's SWISSED steak .
Yes, Neil - the steak is Swissed. Thanks!
Swiss Steak without tomatoes is not Swiss Steak!
Hi t ty! I never had Swiss Steak with tomatoes - I'll have to try it! Thanks!
That wallpaper has got to go
Your music is to loud in background. Very distracting, as is your camera guy! Otherwise, a nice video.
Then don't watch stop crying
That’s not Swiss steak, there are no tomatoes at all 😂
Lose the music....annoying
Hi Susie - sorry you didn't like the music. Thanks for watching!
,
Good stick to your ribs solid food! Go common sense food!
Always saute the veggies...never do what he did!
Thanks for watching!
Swiss steak is all about the tomatoes, fail.
Hi Charlie - thanks for watching!
Swissing, stupid spell correct
lazy lazy lazy.. you should pound the steak with a swiss hammer pound the flour into meat any steak like round chuck etc. much better than easy way of buying cube steak. no no no lazy cube steak
Hi kodin25! That's me - Mr. Lazy!! LOL Thanks for watching!