Old-Fashioned Swiss Steak

Ingredients

1 ½ pounds round steak – trimmed of excess fat and cut into serving portions

Salt and freshly ground black pepper, to taste – for seasoning the meat

¼ cup all-purpose flour – for dredging the steak

2 tablespoons olive oil or vegetable oil – for searing

1 large onion, thinly sliced – adds sweetness and depth

2 garlic cloves, minced – for aromatic flavor

1 (14.5-ounce) can diced tomatoes, with juices – creates the rich braising sauce

1 teaspoon Worcestershire sauce – for savory umami notes

½ cup beef broth or water – to keep the sauce moist and flavorful

½ teaspoon dried oregano – adds earthy, herbal warmth

½ teaspoon dried thyme – for a subtle, aromatic finish

Fresh parsley, chopped (optional) – for garnish and freshness

Preheat the oven and prepare the steak

Preheat your oven to 325°F (165°C).

Trim any excess fat from the round steak and cut it into serving-sized portions.

Season both sides generously with salt and black pepper.

Dredge and sear the steak

Place the flour in a shallow dish and coat each piece of steak lightly, shaking off any excess.

Heat the oil in a large ovenproof skillet or Dutch oven over medium-high heat.

Sear the steak pieces for about 3 minutes per side, until golden brown. Remove and set aside on a plate.

Sauté the aromatics

In the same skillet, add the sliced onion and cook for about 5 minutes, until softened.

Stir in the garlic and cook for another minute, taking care not to let it burn.

Build the braise

Return the seared steak to the skillet, laying it over the onions.

Pour the diced tomatoes with their juices over the steak.

Add Worcestershire sauce, beef broth (or water), oregano, and thyme. Stir gently to combine.

Slow cook until tender

Bring the mixture to a gentle simmer. Cover tightly with a lid or a double layer of foil.

Transfer the skillet to the oven and cook for 1 ½ to 2 hours, until the steak is fork-tender.

Serve and enjoy

Remove from the oven carefully. Garnish with fresh parsley if desired.

Serve hot, spooning the tomato-onion sauce over the steak.