Herb-Infused Old-Fashioned Swiss Steak with Mushrooms is a delightful twist on a classic comfort food. Originating from the Swiss technique of 'swissing' or tenderizing meat, this dish has been a staple in American kitchens for generations. By incorporating mushrooms and fresh herbs, this version adds an earthy depth to the traditional flavors. It's perfect for those who appreciate a hearty, home-cooked meal with a touch of sophistication.

This savory dish pairs beautifully with creamy mashed potatoes, which soak up the rich, flavorful gravy. Alternatively, serve it with crusty bread to enjoy every last drop of the sauce. A side of steamed green beans or a fresh garden salad would complement the meal, adding a touch of brightness and crunch.

Servings: 4

2 pounds round steak, trimmed
Salt and pepper, to taste
1/2 cup all-purpose flour
2 tablespoons olive oil
1 large onion, sliced
3 cloves garlic, minced
8 ounces mushrooms, sliced
1 can (14.5 ounces) diced tomatoes
2 tablespoons Worcestershire sauce
1 cup beef broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1 sprig fresh rosemary
Fresh parsley, chopped, for garnish

Preheat your oven to 325°F (165°C).

Season the round steak with salt and pepper, then dredge it in flour, shaking off any excess.

Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the steak on both sides until browned, about 3-4 minutes per side. Remove the steak and set aside.

In the same skillet, add the sliced onions and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.

Add the sliced mushrooms to the skillet and cook until tender, about 5 minutes.

Return the steak to the skillet, layering it over the vegetables.

Pour the diced tomatoes, Worcestershire sauce, and beef broth over the steak. Sprinkle with dried oregano, thyme, and place the rosemary sprig on top.

Bring the mixture to a simmer, then cover the skillet and transfer it to the preheated oven.

Cook until the steak is tender, about 1.5 to 2 hours.

Serve hot, garnished with fresh parsley.

For a spicier version, add a pinch of red pepper flakes along with the herbs. If you prefer a thicker gravy, mix a tablespoon of cornstarch with cold water and stir it into the sauce before serving. You can also substitute the round steak with chuck steak for a more marbled, flavorful cut. For a vegetarian twist, replace the steak with thick slices of portobello mushrooms and use vegetable broth instead of beef broth.

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