According to the Encyclopedia of American Food and Drink; the term swissing does not come from Switzerland but is in fact an English term. Swissing is a method of smoothing out cloth between a set of rollers. Swiss steak is normally pounded flat before cooking. The recipe first appeared in print in 1915.
In England, this dish is referred to as "smothered steak".
Preheat oven to 300 degrees