Ingredients

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon granulated garlic

2 pounds cubed steak or round steak (cut into serving-size pieces if necessary)

1/4 cup vegetable oil (or other high-temperature cooking oil)

1 onion, diced

1-2 stalks celery, diced

1 green bell pepper, thinly sliced

8 ounces cremini or white button mushrooms, sliced

2 cloves garlic, minced

3 tablespoons tomato paste

1 (15-ounce) can diced or stewed tomatoes (or use 1 pint of home-canned tomatoes)

2 cups beef broth

1 tablespoon Worcestershire sauce

1/2 teaspoon dried thyme

1 teaspoon sugar

1 pinch celery seed (optional)

2 tablespoons water + 2 tablespoons cornstarch

Instructions

Step 1: Preheat your oven to 325°F. In a large resealable plastic bag, combine flour, salt, pepper, and granulated garlic. Add the steak pieces a few at a time, shaking gently to coat evenly. Set aside.

Step 2: Heat the vegetable oil in a heavy oven-safe pot or cast-iron Dutch oven over medium-high heat. Brown the steaks on both sides until a nice crust forms, then transfer them to a plate.

Step 3: Lower heat to medium and add onion, celery, bell pepper, and mushrooms to the same pot. Sauté the vegetables for 6–7 minutes, stirring occasionally until softened. Add a little more oil if needed. Stir in garlic and tomato paste, cooking for another minute until fragrant.

Step 4: Pour in the diced tomatoes, beef broth, Worcestershire sauce, thyme, sugar, and celery seed. Stir gently, scraping the browned bits from the bottom of the pot. Return the browned steaks to the pot, ensuring they are fully submerged in the sauce.

Step 5: Cover the pot and bake in the preheated oven for 1½ to 2 hours, until the meat is fork-tender. Carefully remove from the oven and transfer the steaks to a plate, leaving the gravy in the pot.

Step 6: In a small bowl, combine cornstarch and water to create a slurry. Stir this into the gravy, then place the pot back on the stovetop. Bring to a gentle boil over medium heat, stirring constantly until the gravy thickens.

Step 7: Serve the steaks generously topped with the thickened gravy alongside mashed potatoes, buttered egg noodles, or cooked white rice.

Tips & Variations

For extra depth, marinate the steak in Worcestershire sauce for 30 minutes before coating with flour.

If you prefer a spicier gravy, add a pinch of red pepper flakes when sautéing the vegetables.

Use homemade beef broth or stock for a richer flavor than store-bought.

Substitute cremini mushrooms with shiitake or portobello for a meatier texture.

FAQs

Can I use other cuts of beef for Swiss steak?

Yes, cuts like chuck steak or round steak work well because they become tender with slow cooking. Avoid very lean cuts as they may dry out.

Is it necessary to bake the steak in the oven?

Baking helps the meat cook slowly and evenly in the sauce, making it tender. Alternatively, you can simmer it gently on the stovetop, but watch carefully to prevent burning.