Prepare the oven and coat the steak
Preheat oven to 325°F (165°C).
In a small bowl, mix together the flour, salt, black pepper, and garlic powder.
Dredge each steak piece in the flour mixture until evenly coated.
Sear the meat
In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat.
Brown the coated steaks on both sides to develop a rich crust, then transfer the steaks to a plate. They do not need to be cooked through at this stage.
Sauté vegetables and build the sauce
In the same pot, add the diced onion, celery, green pepper, and mushrooms. Sauté until they begin to soften and the edges are lightly caramelized.
Add the minced garlic and tomato paste; cook for 1–2 minutes until fragrant.
Stir in the diced tomatoes and beef broth. Add Worcestershire sauce, dried thyme, sugar, and a pinch of celery seed if using.
Combine and bake
Return the browned steaks to the pot, ensuring they are submerged in the sauce.
Cover the pot and transfer to the preheated oven. Bake for 1 1/2 to 2 hours, or until the steak is fork-tender.
Optional thickening for a velvety gravy
If you prefer a thicker gravy, whisk together the cornstarch and water to form a slurry.
Remove the pot from the oven and place it on the stove over medium heat. Stir in the slurry and simmer until the gravy reaches the desired thickness.
Serve
Spoon the Swiss steak with plenty of sauce over mashed potatoes, egg noodles, or rice.
For a cozy presentation, garnish with a light sprinkle of fresh parsley.
Slow cooker variation (quick reference):
Use 1 cup beef broth instead of 2 cups.
Sear as above, then transfer to a slow cooker and cook on low for 6–8 hours or until tender. Thicken with the slurry at the end if desired.
Flavor and texture notes (for readers seeking premium how-to):
A longer, slower sear and gentle oven simmering develop deeper umami and a glossy, clingy gravy.
Using a mix of mushrooms adds earthiness that complements the beef’s richness.
For extra depth, substitute a portion of the beef broth with red wine (about 1/2 cup) in place of 1/2 cup of broth.
Nutritional and dietary considerations (optional add-on):
This dish is versatile for gluten-aware diners when using gluten-free all-purpose flour and ensuring cornstarch–water slurry is gluten-free.
You can reduce sugar by 1/2 teaspoon if desired, though a touch of sugar helps balance acidity from tomatoes.
Closing reminder for readers:
Store leftovers in an airtight container in the refrigerator for up to 3–4 days, and reheat gently to preserve tenderness. The flavors often deepen after resting.
Notes
For best results, use a good-quality cube steak or thinly sliced round steak; the slow bake does the tenderizing work.
