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Al's Baked Swiss Steak

Al's baked Swiss steak is a variation on another excellent recipe. But I couldn't make Swiss steak without green bell peppers or garlic, and I season the meat instead of the flour, which makes it more intensely flavored.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course lunch/dinner
Cuisine French
Servings 4 people
Calories 1629 kcal

Equipment

  • 1 Shallow Baking Dish Suitable for oven use and large enough for 4 beef portions.
  • 1 Meat Mallet Essential for tenderizing and evening out the beef.
  • 1 Large Skillet For browning the beef and preparing the sauce.
  • 1 Aluminum Foil For covering the baking dish during slow cooking.
  • 1 Chef's Knife and Cutting Board For prepping vegetables and beef.

Ingredients
  

Main

  • 1 pound boneless beef round steak
  • ½ teaspoon seasoned salt such as Lawry's
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons all-purpose flour or as needed, divided
  • ¼ cup vegetable oil
  • 1 14.5 ounce can stewed tomatoes
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • ½ cup chopped carrots
  • ¼ cup chopped celery
  • ¼ cup beef broth
  • 2 cloves garlic minced
  • ¼ teaspoon Worcestershire sauce
  • ¼ cup shredded sharp Cheddar cheese

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
  • Cut beef into four portions; pound each to ¼-inch thickness. Season with seasoned salt, salt, and black pepper; coat evenly with about 1 tablespoon flour.
  • Heat oil in a skillet over medium heat. Add beef; cook until browned completely, 3 to 5 minutes per side. Transfer to the prepared baking dish; reserve drippings in the skillet.
  • Add tomatoes, onion, bell pepper, carrots, celery, beef broth, garlic, remaining 1 tablespoon flour, and Worcestershire sauce to the skillet. Bring to a boil; cook and stir for 2 minutes. Pour over beef. Cover the baking dish with aluminum foil.
  • Bake in the preheated oven until beef is completely tender, about 1 ½ hours. Sprinkle cheese over beef; continue baking, uncovered, until cheese is melted, 3 to 5 minutes.

Notes

Pounding the beef to ¼-inch thickness is crucial for tenderness, especially with a cut like round steak. Ensure a deep, even sear on the beef before braising; this builds a foundational layer of flavor through the Maillard reaction. Don't rush the braising time; the 1.5 hours ensures the beef breaks down beautifully into fork-tender perfection. Consider deglazing the skillet with a splash of red wine or a touch of tomato paste browned with the aromatics before adding the other sauce ingredients for added depth. Fresh herbs like thyme or bay leaf can also enhance the aromatics during the braising. The final sprinkle of sharp cheddar provides a pleasant tang and melty finish, contrasting nicely with the savory stewed vegetables.