Ad
related to: meat used for swiss steak and rice
Search results
Results From The WOW.Com Content Network
Swiss steak is a dish of meat, usually beef, that is swissed by rolling or pounding before being braised in a cooking pot of stewed vegetables and seasonings. It is often served with gravy . It is made either on a stove or in an oven , and does not get its name from Switzerland , as the name suggests, but the technique of tenderizing by ...
Delmonico steak – Preparation of beef popularised in New York City; Fajita – Tex-Mex dish – term originally referred to the cut of beef used in the dish which is known as skirt steak. [1] Finger steaks – Deep-fried steak strips; Hamburg steak – German patty of ground beef; London broil – North American beef dish; Mongolian beef ...
Swiss cuisine comprises a variety of staple foods. These typically include bread, potatoes, pasta, rice and polenta. Potatoes are particularly ubiquitous in Swiss cuisine, although it is only the case since the late 18th century. [5] They are notably used in rösti, a popular dish that is eaten all over Switzerland, and originally a breakfast ...
It can also be prepared in an oven. It is usually made with mutton or rabbit, but chicken, lamb, and pork are also used. Mykyrokka; Naryn; Nem nguội; Pachamanca; Pachola; Pamplona – a grilled stuffed-meat dish from Uruguay prepared with chicken, [22] [23] and may be prepared with other meats such as pork [24] and beef.
When still attached to the bone, and with a piece of the tenderloin also included, the strip steak is a T-bone steak. Swiss steak a steak which has been pounded with a tenderizing hammer or run through a set of bladed rollers to produce "cube steak". Typically made from relatively tough cuts of meat, such as the round. T-bone steak and porterhouse
Family-owned King Tut still has a retro feel, from the neon sign beckoning hungry passersby to the menu filled with staples like burgers and hot dogs and throwbacks like chicken liver and Swiss ...
Rendang, beef slowly simmered in rich spice and coconut milk served in Nasi Padang, a Minang cuisine of Indonesia Sukiyaki Ropa vieja (shredded flank steak in a tomato sauce base) with black beans, yellow rice, plantains and fried cassava A small steak and kidney pudding, served with mashed potatoes and other vegetables Nikujaga, a Japanese ...
Brisket, primarily used for barbecue, corned beef or pastrami. The foreshank or shank is used primarily for stews and soups; it is not usually served any other way because it is the toughest of the cuts. The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas.