Portobello Mushroom Swiss Steak
Portobello Mushroom Swiss Steak is a hearty, savory dish where thick slices of beef are braised in a rich tomato-based sauce with mushrooms and onions, often topped with Swiss cheese. It's a variation of the classic Swiss steak, a method of tenderizing tougher cuts of beef through slow cooking. The dish is rooted in American home cooking, with the 'Swiss' likely referring to the tenderizing technique rather than Swiss origin.
🍽️ Nutrition at a glance
This dish is a high-protein, moderate-fat meal with a relatively low carbohydrate content, primarily from the tomatoes and any added vegetables. A typical serving provides a good source of iron, B vitamins, and potassium, with a calorie count that can range from 350 to 500 kcal depending on the cut of beef and amount of cheese used.
Nutrition breakdown
| Calories | 420 kcal |
| Protein | 38 g |
| Carbs | 12 g |
| Fat | 24 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 680 mg |
| Iron | 4.5 mg |
| Potassium | 620 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 12 mg |
| Selenium | 28 mcg |
| Zinc | 7 mg |
| Phosphorus | 310 mg |
| Vitamin D | 0.4 mcg |
Per 1 serving (about 280 g) · estimated, varies by recipe
💡 What's interesting
The 'Swiss' in Swiss steak is a culinary misnomer; it refers to a method of pounding or scoring the meat to tenderize it, not to Switzerland. Nutritionally, using portobello mushrooms adds a meaty texture and umami depth while boosting the dish's fiber and antioxidant content without adding significant calories.
