Favourite Baked Swiss Steak

Swiss steak has nothing to do with Switzerland. The name comes from “swissing," an old butchering term for tenderizing tough cuts by pounding them. This is the classic American oven version: round steak dredged in flour, browned in a skillet to develop fond, then baked low and slow in a tomato-and-vegetable bath that breaks down the connective tissue and produces a tender, gravy-coated dinner.

The vegetables are cut large on purpose. Big chunks of onion, bell pepper, celery and carrot hold their shape through the long bake instead of dissolving into mush, giving you a stew-like presentation alongside the meat.

The sauce is the secret. A 28-ounce can of tomatoes plus tomato sauce, ketchup, Worcestershire and (the genuinely surprising part) two teaspoons of horseradish. The horseradish disappears as background heat but adds a subtle sharpness that keeps the tomato sauce from going one-note sweet.

Chef Tips

• Pound the round steak with a meat mallet before flouring if you can. It’s not strictly required but helps tenderize the meat and gives the flour something to grab.
• Brown the meat well in batches, not crowded. Overcrowding steams the beef grey and you lose the deep, browned flavor that anchors the dish.
• Cover tightly during the bake. A tight cover is what creates the steamy, wet environment that breaks down collagen into silky tenderness.
• Use a heavy enameled cast-iron pot if you have one. The thick walls give the most even slow heat and minimize hot spots.
• Let the dish rest 15 minutes after pulling from the oven. The meat absorbs sauce as it cools and slices cleaner.

Variations

• Add 1 cup of sliced mushrooms along with the vegetables for an earthier, deeper sauce.
• Stir in a splash of red wine when adding the tomatoes for a richer, more European-style braise.
• Serve over mashed potatoes, buttered egg noodles or polenta to soak up the sauce.