This classic Old-Fashioned Swiss Steak recipe brings the taste of home to your table, featuring tender, fall-apart beef smothered in a rich and savory gravy. The steak is slowly braised in a simple yet flavorful sauce, creating a timeless dish that’s both comforting and satisfying.
Ingredients:
| Ingredient | Quantity |
| Round steak | 1 ½ pounds |
| Salt and black pepper | To taste |
| All-purpose flour | ¼ cup |
| Olive oil or vegetable oil | 2 tablespoons |
| Large onion, thinly sliced | 1 |
| Garlic cloves, minced | 2 |
| Diced tomatoes, with juice | 1 (14.5 oz) can |
| Worcestershire sauce | 1 teaspoon |
| Beef broth or water | ½ cup |
| Dried oregano | ½ teaspoon |
| Dried thyme | ½ teaspoon |
| Fresh parsley, chopped (optional, for garnish) | — |
Instructions:
- Preheat Oven & Prepare Steak: Preheat your oven to 325°F (165°C). Trim any excess fat from the steak and cut it into serving-sized pieces. Season both sides with salt and pepper.
- Sear the Steak: Place the flour in a shallow dish and dredge each steak piece, shaking off excess. Heat oil in a large ovenproof skillet or Dutch oven over medium-high heat. Add the steak and sear until browned on both sides, about 3 minutes per side. Remove steak and set aside.
- Sauté Aromatics: In the same skillet, cook the sliced onion until soft, about 5 minutes. Stir in garlic and cook for another minute, taking care not to burn it.
- Braise: Return the steak to the skillet atop the onions. Pour diced tomatoes with juice over the steak. Add Worcestershire sauce, beef broth, oregano, and thyme, stirring to combine.
- Cook to Tenderness: Bring to a simmer, then cover with a lid or foil. Transfer to the oven and braise for 1 ½ to 2 hours, until the steak is fork-tender.
- Serve: Carefully remove from the oven and serve hot, garnished with fresh parsley if desired.
Enjoy this comforting, timeless dish!
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