Calling all comfort foods fans… You’ve got to try this Swiss Steak with tomato and onion gravy!

Tenderize the beef round steak with a mallet until about 1/2 inch thick.

Season the steak with salt and black pepper on both sides.

Dredge the steak in flour, shaking off excess.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add the steak to the skillet and sear until browned on both sides, about 3-4 minutes per side.

Remove the steak from the skillet and set aside.

In the same skillet, add chopped onion and green bell pepper; sauté until softened, about 5 minutes.

Stir in minced garlic and cook for an additional 1 minute until fragrant.

Add canned tomatoes, beef broth, Worcestershire sauce, bay leaves, and thyme; stir to combine.

Return the steak to the skillet, ensuring it's submerged in the sauce.

Bring the mixture to a simmer, then cover and reduce heat to low.

Cook for 1.5 to 2 hours, until the meat is tender.

Add sliced carrots and celery during the last 30 minutes of cooking.

Remove the bay leaves before serving.

Garnish with chopped parsley and serve with mashed potatoes or rice.

Allergens