Swiss Steak

This recipe, from The Joy of Cooking, uses long, slow cooking to tenderize what can be an ornery piece meat.  It is best prepared in a cast-iron Dutch oven.


  • 2 lbs                round steak
  • 1 tsp                minced garlic
  • ½ tsp               salt
  • ½ tsp               black pepper
  • ½ cup              flour
  • 2 tbsp              vegetable oil
  • 1 cup               diced onion
  • 1 cup               chopped carrots
  • ½ cup              diced celery
  • 1 cup               beef or chicken stock
  • 2 tbsp              tomato paste
  • 1 ½  tsp           chopped, fresh basil
  • 2                      bay leaves

To cook:

  • Preheat the oven to 325°F.
  •  Sprinkle 2 lbs. of round steak with garlic, salt, and pepper.  Dredge in flour, and shake off excess.
  •  Heat vegetable oil in a large, deep, ovenproof skillet or Dutch oven.  Add the steak and sear on both sides for 6-8 minutes. Remove the meat from the pan and add onions, carrots, and celery.  Reduce heat and cover the pan. Cook for 5-10 minutes, until vegetables are softened.  Be sure to stir occasionally.
  •  Add beef or chicken stock, tomato paste, basil, and bay leaves.  Return the meat to the pan.
  •  Cover and bake until the meat is tender, about 90 minutes for individual steaks or 2-2.5 hours for one large steak.
  •  Remove the meat.  Skim the fat from the surface of the sauce and then pour the sauce over the meat to serve.