Preparation Steps

• Trim any excess fat from the beef steak. Using a meat mallet or rolling pin, pound the steak to about 1/2-inch thickness. Cut into 4-6 portions.
• In a shallow dish, combine the flour, salt, and pepper. Dredge each piece of steak in the flour mixture, shaking off any excess.
• Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the floured steak pieces on both sides, working in batches if necessary. Remove the steak and set aside.
• Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
• Stir in the diced tomatoes (with their juice), beef broth, Worcestershire sauce, and dried thyme. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
• Return the browned steak pieces to the pot. Ensure the steak is mostly submerged in the liquid. Cover the pot tightly.
• Reduce the heat to low and simmer for 2.5 to 3 hours, or until the steak is very tender and easily pulls apart with a fork. Stir occasionally.
• If the sauce is too thin, you can remove the steak and simmer the sauce uncovered for a few minutes to thicken. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering sauce until thickened.
• Serve the Swiss steak hot, with the gravy spooned over it. It's excellent with mashed potatoes or egg noodles.