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Export 15 ingredients for grocery delivery
Step 1
Preheat oven to 325° F. In a large resealable plastic bag, combine flour, salt, pepper, and granulated garlic. Add steak, a few pieces at a time, and shake to coat.
Step 2
On the stovetop, heat oil in a cast-iron Dutch oven (or other heavy, oven-safe pot) over medium-high heat. Brown steak in oil on both sides. Remove steaks to a plate.
Step 3
To the same pot, add the onion, celery, bell pepper, and mushrooms. Turn the heat down to medium, and cook and stir for 6-7 minutes, or until vegetables are beginning to soften. If needed, add a little extra oil. Add garlic and tomato paste, and cook for 1 additional minute.
Step 4
Stir in diced tomatoes, beef broth, Worcestershire sauce, thyme, sugar, and celery seed. Scrape the bottom of the pot with a spatula to release all of the flavorful bits. Return steaks to the pot, making sure they are covered by the gravy.
Step 5
Cover and bake for 1 1/2 to 2 hours, or until meat is tender. At this point, remove the pot from the oven and place it on the stovetop. Remove the steaks to a plate, leaving the gravy in the pot. *See notes below for instructions for cooking Swiss Steak in the slow cooker or on the stovetop
Step 6
In a small bowl, combine cornstarch and water into a paste; stir into gravy. Bring to a boil over medium heat, stirring continuously, until gravy has thickened. Serve steaks with gravy, and mashed potatoes, egg noodles, or cooked white rice.
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