It is actually just a cut of beef, usually round steak that is tenderized and braised in a flavorful sauce. Our Swiss steak ...

Take the distinction between Swiss and cube steak. The names may evoke different associations, but they actually refer to the ...

For this red wine–beef stew, Pépin recommends using the flatiron: a long, narrow cut that's extremely lean but becomes tender and stays moist in this recipe. He offers chuck steak as an ...