Garden Swiss Steak

Swiss steak is all about turning a tough, affordable cut into something fork-tender, and this garden version loads up on fresh vegetables while it braises. Round steak gets pounded with seasoned flour, browned in a skillet, then simmered low in beef bouillon until the meat practically falls apart.

Pounding the flour into the steak does two things. It breaks down the tough muscle fibers in the round, and it thickens the braising liquid into a silky gravy as the meat cooks. Don’t just dust it on. Really work it in with a meat mallet.

The vegetables go in at staggered times so nothing gets overcooked. Carrots first since they need more time, then zucchini and dill, and finally fresh tomato wedges just to warm through at the end.

Kitchen Tips

• Use the flat side of a meat mallet, not the textured side. You want to pound the flour in, not shred the meat
• Keep the simmer gentle after adding the bouillon. A hard boil toughens the beef instead of tenderizing it
• Add the tomato wedges last and just heat through. Cooking them too long turns them to mush and makes the sauce watery
• Dill might seem unusual in Swiss steak but it brightens the whole dish. Start with the called-for amount and add more at the table if you like it

Variations

• Mushroom version: Add sliced mushrooms with the carrots for an earthy, steakhouse-style take
• Swap the zucchini: Yellow squash or green beans work well during their respective seasons
• Tomato sauce base: Replace the water and bouillon with canned crushed tomatoes for a richer, more traditional Swiss steak