Here is a recipe for swiss steak that I used to fix often and is quite good and easy. I preferred to use top sirloin instead of round, it really comes out tender and doesn't have to be pounded. To me, that is a real plus. This recipe is from More Calf Fries to Cavier, one of my good Texas cookbooks.

OVEN SWISS STEAK

2 lbs round steak, cut into serving portions
6 Tbsp flour
3/4 tsp salt
1/2 tsp pepper
1/4 cup oil
1 8 oz can stewed tomatoes (I use a 14 oz can)
1/2 cup EACH finely chopped celery, carrots, onions
1 tsp worcestershire sauce
1/2 tsp pepper
1/2 tsp seasoned salt
1 cup water

Mis together the flour, salt and pepper and pound into the roundsteak with a heavy saucer. Reserve excess flour mixture. In a heavy skillet, heat the oil, and brown the meat. Place the meat in a baking dish, set aside. Blend remaining flour mixture with skillet drippings. Add remaining ingredients, bring to a boil, stirring constantly. Pour over the steak in the baking dish. Cover and bake in a 325* oven for 2 hours until steak and vegetables are tender. (I baked top sirloin only 1 1/2 hours, as it does not require such long cooking to be tender.)