Instructions
Preheat and Prep: Preheat your oven to 325°F (165°C). Pat the round steak completely dry with paper towels.
Tenderize and Season: If your steak isn’t already cubed, use a meat mallet (or the edge of a heavy plate) to pound the steak to about ½-inch thickness. This physically breaks down the tough fibers. Cut the large steak into 4-6 serving-sized pieces.
· In a shallow dish, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. Dredge each piece of steak in the flour mixture, pressing to adhere on both sides.
Sear the Steak: In a large, heavy, oven-safe pot or Dutch oven, heat the oil over medium-high heat. Working in batches to avoid crowding, sear the steaks for 2-3 minutes per side, until a deep brown crust forms. Remove the steaks to a plate and set aside.
Sauté the Aromatics: Reduce the heat to medium. In the same pot, add the onion, celery, and carrots (if using). Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for 1 more minute until fragrant.
Deglaze and Build the Sauce: Pour in about ¼ cup of the beef broth and use a wooden spoon to scrape all the browned bits from the bottom of the pot. This is essential for flavor!
· Add the remaining beef broth, diced tomatoes, tomato sauce, Worcestershire sauce, dried thyme, and the bay leaf. Stir to combine.
Braise: Return the seared steaks to the pot, nestling them into the sauce. Submerge them as much as possible. Bring the liquid to a gentle simmer.
Slow Cook in the Oven: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 1.5 to 2.5 hours. The exact time will depend on the thickness and cut of your meat. It’s done when the beef is extremely tender and easily pulls apart with a fork.
Final Touch (Optional Gravy): Once the steak is tender, you can serve it as-is with the chunky tomato sauce. For a smoother, thicker gravy, remove the steaks and bay leaf. Use a fat separator to remove excess grease from the sauce, or skim it off the top with a spoon. You can then use an immersion blender to puree the sauce right in the pot, or transfer it carefully to a blender.
Serve: Taste the gravy and adjust seasoning with salt and pepper. Pour the gravy over the steaks. Swiss steak is absolutely perfect served over mashed potatoes, buttered egg noodles, or rice to soak up all the delicious sauce.
Alternative: Slow Cooker Method
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