Swiss Steak and Salisbury Steak are the Same

No, not even close! Swiss Steak and Salisbury Steak differ in the cut of meat used and in the other ingredients and seasonings. You may be remembering them less-than-fondly from high school cafeteria, but they are perfectly fine dishes when prepared properly.

Salisbury steak is made from ground beef, sometimes with some pork added. A binder such as oats or breadcrumbs is included as well. The meat is formed into patties and pan friend or baked. It is usually served with a rich brown gravy made from beef broth and pan drippings, often including onions and mushrooms. Mashed potatoes and simple veg like peas or green beans are popular sides.

Swiss steak is made from an inexpensive cut of steak such as round or chuck which is mechanically tenderized (think pounding) and then floured, browned, and braised in a tomato-based sauce until very tender. It is served with the pan gravy and accompanied by rice, potatoes, etc.

The name Swiss steak has nothing to do with Switzerland. It comes from swissing, the process of tenderizing meat by pounding or by passing it between rollers. Salisbury steak is named after Dr. James Henry Salisbury, a 19th‑century American physician who promoted seasoned chopped beef as a health food.

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