My Swiss Steak

This old-school Swiss steak is the kind of supper your grandmother set on the table on a weeknight and nobody complained. Flour-dredged round steak gets browned with onions and garlic, then braised low and covered in ketchup until the tough cut turns fork-tender and the sauce thickens into a tangy, slightly sweet gravy.

Ketchup might sound like a shortcut, but it’s doing real work here. The vinegar and sugar in the ketchup break down into a concentrated tomato sauce over the long braise. It’s not fancy, but it tastes like home.

The flour dredge serves double duty: it helps brown the meat and then thickens the sauce as everything cooks down. Check the pan every 20 minutes or so and add a splash of water or broth if the bottom starts looking dry.

Kitchen Tips

• Keep the heat at medium or just below. Too high and the ketchup scorches on the bottom before the meat gets tender.
• Round steak is a tough, lean cut. The full hour of braising is not negotiable for tenderness. Don’t rush it.
• Slice the onions thick so they hold their shape through the long cook.
• This is even better the next day. The sauce gets thicker and the flavors concentrate overnight.

Variations

• Add sliced bell peppers and diced tomatoes for a more classic Swiss steak with vegetables.
• Transfer everything to a slow cooker and cook on low for 6 to 8 hours for a hands-off version.
• Serve over egg noodles or mashed potatoes to soak up the sauce.