Ingredients:
| Ingredient | Quantity |
| All-purpose flour | ¼ cup |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Garlic powder | 1 teaspoon |
| Cube steak or round steak, sliced | 2 lbs |
| Vegetable oil | ¼ cup |
| Onion, diced | 1 |
| Celery, diced | 1–2 stalks |
| Green bell pepper, thinly sliced | 1 |
| Mushrooms, sliced | 8 oz |
| Garlic, minced | 2 cloves |
| Tomato paste | 3 tablespoons |
| Diced tomatoes | 1 (15 oz) can |
| Beef broth | 2 cups |
| Worcestershire sauce | 1 tablespoon |
| Dried thyme | ½ teaspoon |
| Sugar | 1 teaspoon |
| Celery seed (optional) | Pinch |
| Cornstarch + water (optional, for thickening) | 2 tbsp + 2 tbsp |
- Prep Oven & Sear Steak: Preheat your oven to 325°F (165°C). In a small bowl, combine the ¼ cup all-purpose flour, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon garlic powder. Dredge the 2 lbs of steak in this flour mixture to coat it completely. In a large oven-safe pot or Dutch oven, heat the ¼ cup vegetable oil over medium-high heat. Brown the coated steaks on both sides, then remove them from the pot and set them aside.
- Sauté Vegetables & Build Sauce: In the same pot, add the 1 diced onion, 1–2 diced celery stalks, 1 thinly sliced green bell pepper, and 8 oz of sliced mushrooms. Sauté until they begin to soften. Add the 2 minced garlic cloves and 3 tablespoons tomato paste, and cook for another 1–2 minutes until fragrant. Stir in the 1 (15 oz) can of diced tomatoes, 2 cups beef broth, 1 tablespoon Worcestershire sauce, ½ teaspoon dried thyme, 1 teaspoon sugar, and a pinch of celery seed if you are using it. Return the browned steaks to the pot, making sure they are submerged in the sauce.
- Bake: Cover the pot and bake for 1 ½ to 2 hours, or until the steak is fork-tender.
Finish & Serve: If you desire a thicker gravy, mix the 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Stir this slurry into the pot and simmer on the stovetop until the gravy has thickened. Serve the Swiss steak hot over mashed potatoes, egg noodles, or rice.
Note: For a slow cooker version, reduce the beef broth to 1 cup and cook on low for 6–8 hours.
