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Swiss steak is a popular American dish consisting of a round or rump steak that has been swissed, which is a technique of tenderizing the meat by pounding it. The steak is usually braised in a tomato or chile sauce, although there are numerous variations on the dish.
It is often served with mashed potatoes and gravy on the side. Because of its affordable price, Swiss steak is a staple of all-you-can-eat buffets or school and hospital cafeterias.
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Beef & broccoli is an American dish consisting of pieces of flank steak that are stir-fried with broccoli and seasoned with a Chinese-style sauce made with oyster sauce, soy sauce, and cornstarch. The dish has Chinese influences, although it is not originally Chinese, but it is believed that the first versions of the dish were prepared by Chinese immigrants who had settled in San Francisco.
The original version included Chinese broccoli called gai lan, which is more bitter and stronger in flavor than the usual broccoli we have grown accustomed to in the West.
Boiled dinners are simple dishes that have been a staple of New England's cuisine for a long time. It consists of corned beef and root vegetables such as carrots, onions, celery, turnips, and cabbage, cooked together in boiling water until tender.
From preparation to presentation, everything is as simple as it can be, and there is no gravy nor condiments to accompany the meat and vegetables. Its origins are unclear, but the existence of the dish has been noted by historians since the 1660s.
In the times before refrigeration, boiled dinner was a kind of a survival strategy, and because the cuts of meat needed to be cooked for a long time, one could do other things while the dish was cooking.
MOST ICONIC New England Boiled Dinner
View morePot roast is an American dish usually based on a tougher cut of beef that is seared in a pan and simmered in stock or its own juices. In America, the dish is also known as Yankee pot roast, referring to the fact that it's most often prepared in New England.
In a Yankee pot roast, vegetables such as carrots, onions, and potatoes are simmered together with the braised beef. The dish is basically an American variation of the French dish boeuf á la mode, brought over to New Hampshire and Maine by French immigrants.
MOST ICONIC Pot Roast
View moreMAIN INGREDIENTS
One of the staples of the Southern U.S. cuisine called chicken fried steak contains no chicken at all, contrary to what one might think upon seeing the name of the dish. It consists of a thin, breaded, and fried cut of beef that is traditionally served with a side of mashed potatoes and drizzled with cream gravy.
The dish got its name due to the fact that the method of preparation is very similar to that of fried chicken. Originally, the first recipes for batter-fried steaks had appeared in Southern cookbooks during the early 1800s. In the old days, the cut of beef was inexpensive and tough, usually round steak, but today many restaurants use more expensive cuts such as tenderloin and rib-eye.
MOST ICONIC Chicken Fried Steak
View moreAlthough the dish has numerous varieties, steak Diane generally consists of a tender piece of beef such as tenderloin or strip steak that is pan-fried and served with a sauce made with pan juices, shallots, Dijon mustard, Worcestershire sauce, butter, and beef or veal stock.
The dish is traditionally prepared tableside, and cognac is flambéed when added to the sauce, intensifying its flavors. Steak Diane was at the peak of its popularity in the 1950s and the early 1960s, especially in New York, where it was supposedly created, although it is yet unclear which establishment was the first to serve it – the Drake Hotel, the Sherry-Netherland Hotel, or the Colony restaurant.
MOST ICONIC Steak Diane
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