Eastside Road, January 25, 2010—WIKIPEDIA WOULD HAVE made my world entirely different when I was a child. Instead of idly wondering why Mom called it "Swiss steak," and wondering what it might have to do with the only thing I really knew about Switzerland — namely, The Swiss Family Robinson — I would simply have done what I did just now and looked it up online.
Who'd have known:
The name does not refer to Switzerland, but instead to the process of "swissing", which refers to fabric or other materials being pounded or run through rollers in order to soften it.I don't recall Mom ever running our beef through rollers, though I did hear her slam the tenderizing hammer on it from time to time. To me, Swiss steak is beef that's been tenderized somehow, then slow-braised, usually in some kind of tomato sauce.
That's exactly what Lindsey did tonight, and it was as good as ever. Little old potatoes, too, boiled tender, so you can mash them down in the juice with your fork. As a first course, a red-cabbage slaw with grated carrot, chopped onion, a little chopped cilantro, some red pepper flakes, lime juice and salt. Afterward, the usual green salad.
Sauvignon blanc, Viñas Chilenas, 2009; Tempranillo, La Granja 360, 2007