Swiss Steak Recipe

Trim and pound

Trim excess fat and silver skin from the steaks. If steaks are thicker than 1 inch, place between two pieces of plastic wrap and pound gently with a meat mallet to an even 1/2–3/4-inch thickness to tenderize and increase surface area for browning.

Season both sides of the steaks evenly with 1.5 tsp salt and 1 tsp freshly ground black pepper. Place flour in a shallow dish and dredge each steak in flour, shaking off excess. Reserve remaining flour for thickening if desired.

Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add 3 tbs vegetable oil and heat until shimmering. Working in one or two batches (do not overcrowd), sear the floured steaks 2–3 minutes per side until a deep golden-brown crust forms. Transfer browned steaks to a plate and set aside.

Reduce heat to medium. If pan looks dry, add 1 tbs oil. Add the sliced onion and carrots to the same pan and cook, stirring occasionally, until the onion is softened and starting to brown, about 5 minutes.

Add the sliced bell pepper and minced garlic and cook another 2 minutes until fragrant and peppers begin to soften. Scrape up any browned bits from the bottom of the pan with a wooden spoon—these add flavor.

Stir in 2 tbs tomato paste and cook 1 minute to remove raw edge. Add the canned diced tomatoes (with their juices), 2 cups beef broth, 1 tbs Worcestershire sauce, 1 tsp dried thyme, 1 bay leaf and 1 tsp brown sugar (if using). Stir to combine and bring sauce to a gentle simmer.

Return the browned steaks to the pan, nestling them into the sauce and vegetables. Spoon some sauce over the steaks so they are partially submerged. Bring to a simmer, then reduce heat to low, cover the pan, and braise gently for 1 hour to 1 hour 15 minutes, or until steaks are fork-tender. Check once at 30–40 minutes to ensure liquid is simmering gently and not evaporating too quickly; add up to 1/2 cup additional broth or water if needed.

When steaks are tender, remove them to a serving plate and cover loosely to keep warm. Remove and discard the bay leaf. If you prefer a thicker gravy, whisk 1 tsp cornstarch with 1 tbs cold water to form a slurry, then stir the slurry into the simmering sauce and cook over medium heat for 2–3 minutes until sauce thickens. Taste and adjust seasoning with salt and pepper as needed.

Return steaks to the sauce to warm for 1 minute, then sprinkle with 2 tbs chopped fresh parsley (optional) and serve.