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Oven-Baked Swiss Steak
Instructions
1
Preheat the oven to 275°F.
2
Chop the onion, pepper, carrots, and celery into 1/2-inch pieces. Mince the garlic.
3
Place the steaks on a cutting board and season both sides with the salt and black pepper.
4
Place the flour in a large shallow bowl. Using tongs, dredge the steaks one at a time in the flour, evenly coating both sides.
5
Set a large Dutch oven over medium-high heat and add the oil. Once oil is very hot and shimmering, add the steaks. Sear for 2 minutes without moving. Flip and sear the other side for 1-2 minutes longer. Transfer the seared steaks to a plate. Sear in batches if Dutch oven gets too crowded. Add more oil as needed.
6
If the bottom of the pot seems dry, add more olive oil. Add the onion, pepper, carrots, and celery to the pot and sauté for 5-6 minutes, until lightly browned and softened.
7
Add the beef broth, tomatoes, sugar, and Worcestershire sauce to the Dutch oven. Stir, scraping up any browned bits from the bottom. Return the steaks to the pot, spooning some of the vegetables over top. Cover the Dutch oven with a lid.
8
Bake the steaks on middle rack of oven until the meat pulls apart easily with a fork, 2-2 1/2 hours.
9
Check to see that Swiss steak is done. Remove from oven or add time as needed.
10
Place the Dutch oven carefully on the stove. Use tongs to transfer the meat from the pot to a plate.
11
Ladle approximately 1/4 cup of the broth from the pot into a small bowl. Add the cornstarch to the bowl of broth and whisk to make a slurry. Pour the slurry back into the pot and stir to combine. Set the heat to medium-high. Cook, stirring constantly, until the broth begins to thicken, 2-3 minutes.
12
Turn off the heat. Return the meat to the pot and stir with wooden spoon to coat it in the vegetable gravy.
13
Serve the steak with vegetable gravy over a bed of mashed potatoes, if desired.
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Tips & Tricks (5)
- Pound for Tenderness 🔨Use a meat mallet to gently pound the bottom round steaks before flouring—this breaks down muscle fibers and ensures fall-apart tenderness even with this economical cut.
- Dredging Technique Secrets 🍖Combine flour with salt and pepper, then dredge steaks thoroughly and let them rest on a plate for 10 minutes before searing—this creates a better crust that thickens the gravy naturally.
- Vegetable Mirepoix Foundation 🥕Sauté your carrots, celery, and onions until they develop golden edges before adding to the braising liquid—this caramelization creates deeper, richer flavor in your tomato gravy.
- Cornstarch Slurry Magic ✨Mix cornstarch with cold beef broth into a smooth paste before stirring into the hot liquid to prevent lumps and achieve silky, restaurant-quality gravy consistency.
- Low-and-Slow Oven Strategy 🌡️Bake covered at 325°F for 2-2.5 hours rather than higher heat—this gentle temperature keeps tough cuts moist and tender while preventing the gravy from reducing too quickly.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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