Ahhh, Swiss Steak...
I used to like the kind with brown gravy, along with my mother. And my sister and father liked the kind with red gravy (tomato based). So dear mom would always make both kinds.
She used bottom round steak, pound it, flour it, brown it, then put it in the oven with onions, carrots and a little water (or tomatoes). The carrots were always nicely browned and the marrow from the bone or two were one of my favorite parts.
Give us this day our daily bacon.