This classic dish features tender beef simmered in a rich tomato sauce, perfect for a hearty and comforting meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Round Steak (about 1/2 inch thick) | 1 1/2 pounds |
| Salt | To taste |
| Black Pepper | To taste |
| All-Purpose Flour | 1/4 cup |
| Olive Oil or Vegetable Oil | 2 tablespoons |
| Onion (large), thinly sliced | 1 |
| Garlic cloves, minced | 2 |
| Diced Tomatoes (with juice) | 1 (14.5-ounce) can |
| Worcestershire Sauce | 1 teaspoon |
| Beef Broth or Water | 1/2 cup |
| Dried Oregano | 1/2 teaspoon |
| Dried Thyme | 1/2 teaspoon |
| Fresh Parsley (chopped) | For garnish (optional) |
Instructions:
- Preheat oven: Set your oven to 325°F (165°C).
- Prepare steak: Trim excess fat from the steak and cut into serving-sized pieces. Season both sides with salt and pepper.
- Dredge steak: Place flour in a shallow dish. Dredge each piece of steak in flour, shaking off excess.
- Sear steak: Heat oil in a large ovenproof skillet or Dutch oven over medium-high heat. Add steak pieces and sear until browned on both sides (about 3 minutes per side). Transfer steak to a plate.
- Sauté vegetables: In the same skillet, cook sliced onions until soft (about 5 minutes). Add minced garlic and cook for 1 minute.
- Combine ingredients: Return steak to the skillet. Pour diced tomatoes (with juice) over the steak. Add Worcestershire sauce, beef broth, oregano, and thyme. Stir to combine.
- Simmer and bake: Bring the mixture to a simmer, then cover the skillet. Transfer to the preheated oven and cook for 1 1/2 to 2 hours, or until the steak is very tender.
- Serve: Remove the skillet from the oven. Serve the Swiss steak hot, garnished with fresh parsley (if desired).
Enjoy!