Enter the characters you see below Sorry, we just need to make sure you’re not a robot. This classic Swiss steak recipe is true comfort food. The steaks best meat cuber tenderizer browned and then slowly baked to perfection in a tomato sauce. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

Victoria Heydt is a food photographer, stylist, and editor. An Institute of Culinary Education grad, she also develops and tests recipes. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.

Our take on the classic Swiss steak starts on the stove and finishes the meat in the oven. The steak is portioned, tenderized, and slowly baked with onions and tomatoes for a full-flavored and filling dish. For a classic Swiss steak meal, serve with green beans and mashed potatoes. Season the meat with pepper and salt. Add a good amount of flour on a cutting board and place the steak on it.

Heat a large, heavy ovenproof skillet or Dutch oven over medium heat. Add 3 tablespoons of vegetable oil to the pan. When the oil is hot, but not smoking, add the sliced onions. Cook, constantly stirring until the onions are translucent and lightly browned, for about 10 minutes.

Remove the onions to a dish with a slotted spoon. If needed, add another tablespoon of the remaining oil to the pan to cover its bottom. Cut the steak into 6 pieces and place them in the hot oil. If your pan isn’t big enough, work in batches until all steaks are brown on all sides, 1 to 2 minutes per side, and there is no pink showing. If needed, use the remaining tablespoon of oil between each batch.