Swiss Steak with Tomato Gravy
Swiss Steak with Tomato Gravy is a classic American comfort food where beef, typically a tougher cut like round steak, is tenderized by pounding, then slow-cooked in a rich tomato-based gravy with onions, celery, and often bell peppers. The dish gets its name not from Switzerland, but from the 'swissing' process of mechanically tenderizing the meat. It's a hearty, home-style meal often served over mashed potatoes, rice, or noodles.
🍽️ Nutrition at a glance
This dish is high in protein from the beef and provides a good source of iron and B vitamins. The tomato gravy adds vitamins A and C, while the overall calorie count per serving is moderate to high, typically ranging from 400 to 600 calories depending on the cut of beef and added fats.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 30 g |
| Carbs | 12 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 600 mg |
| Potassium | 600 mg |
| Iron | 4 mg |
| Vitamin B12 | 2.5 mcg |
| Zinc | 6 mg |
| Selenium | 30 mcg |
| Niacin (B3) | 8 mg |
| Vitamin B6 | 0.5 mg |
| Phosphorus | 250 mg |
Per 1 serving (approx. 300 g) · estimated, varies by recipe
💡 What's interesting
The name 'Swiss Steak' is a linguistic quirk; it refers to the preparation method ('swissing' or pounding to tenderize) rather than any Swiss origin. Nutritionally, the slow-cooking process helps break down tough connective tissues in the beef, making it a flavorful way to use economical cuts of meat while the tomatoes provide acidity that further aids in tenderization.
