This Pioneer Woman Swiss Steak is one of the best and easiest recipes ever! Inspired by the Pioneer Woman herself, this homemade recipe is made with bottom-round beef, seasoned with salt and pepper, and dredged in flour. It’s then baked in the oven in a rich sauce made from onions, garlic, celery, tomato paste, diced tomatoes, and beef broth for about 1 1/2 to 2 hours.
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Print RecipeWhat Is Swiss Steak
Swiss Steak is a dish made with a tough cut of beef, usually bottom round, that is tenderized through pounding or needling. The meat is seasoned with salt and pepper, dredged in flour, and then browned in vegetable oil or bacon drippings.
It’s slow-cooked in a rich sauce made from onions, garlic, celery, tomato paste, diced tomatoes, and beef broth, along with spices like smoked paprika and dried oregano.
They call it “Swiss Steak” because the term “Swissing” refers to the process of tenderizing the meat, which is a key step in making this dish.
Swiss Steak Ingredients
- 2 pounds beef bottom round, trimmed of excess fat
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/4 cup vegetable oil or bacon drippings
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups beef broth
How To Make Swiss Steak In The Oven
- Prepare and Season: Start by preheating your oven to 325°F (163°C). Next, slice the beef into 1/2-inch thick pieces and season both sides generously with kosher salt and freshly ground black pepper. Coat the seasoned beef slices lightly in all-purpose flour, shaking off any excess.
- Tenderize the Beef: Using a meat tenderizer or needling device, tenderize the beef until each piece is about 1/4-inch thick. Re-dredge the tenderized slices in flour to ensure they are well-coated.
- Brown the Beef: Heat the vegetable oil or bacon drippings in a large Dutch oven over medium-high heat. Add the beef slices in batches to avoid crowding, browning them for about 2 minutes on each side until they develop a golden crust. Remove the browned beef and set aside.
- Sauté Vegetables and Add Flavors: In the same Dutch oven, reduce the heat to medium and add the sliced onions, minced garlic, and chopped celery. Sauté until the vegetables are soft and translucent, about 5 minutes. Stir in the tomato paste and cook for another minute. Then add the diced tomatoes (including juices), smoked paprika, dried oregano, and Worcestershire sauce. Pour in the beef broth and stir everything together until well combined.
- Bake: Return the browned beef to the pot, ensuring that the pieces are submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven. Bake for 1 1/2 to 2 hours, or until the beef is fork-tender and the flavors are well melded.
How Long To Cook Swiss Steak In Oven
You should bake Swiss Steak in the oven at 325°F for about 1 1/2 to 2 hours until the meat is tender and falling apart. You will know that Swiss Steak is done baking when the meat is easily pulled apart with a fork.
What To Serve With Swiss Steak
Swiss Steak pairs well with mashed sweet potatoes, roasted Brussels sprouts with balsamic glaze, honey-glazed carrots, and garlic herb-buttered noodles. It also can be served alongside cheesy cauliflower gratin, creamy spinach, and artichoke dip, honey mustard glazed green beans, and crusty garlic bread for a hearty and satisfying meal.
How To Store Swiss Steak
Refrigerate: Cool the Swiss steak completely. Then, either cover the dish with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the Swiss steak. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The casserole can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Leftover Swiss Steak
In The Oven: Preheat the oven to 350°F (175°C). Place the leftover casserole in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
In The Microwave: Put a portion of the casserole in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the casserole to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Swiss Steak Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 478
- Total Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 20g
- Dietary Fiber: 3g
- Sugar: 4g
- Protein: 35g
- Cholesterol: 113mg
- Sodium: 815mg
Frequently Asked Questions
Can I use a different cut of beef for Swiss steak?
Yes, you can. While the bottom round is traditional, you can also use chuck roast or flank steak for variation. Just ensure it’s suitable for slow cooking to achieve tender results.
Can I substitute vegetable oil with olive oil?
Yes, you can substitute vegetable oil with olive oil for a healthier option. Olive oil adds a rich flavor to the dish, enhancing its overall taste. Just keep in mind that olive oil has a lower smoke point, so adjust your cooking temperature accordingly.
Can I use fresh tomatoes instead of canned diced tomatoes?
Yes, you can use fresh tomatoes instead of canned diced tomatoes. Simply chop fresh tomatoes and use them in place of the canned ones. Fresh tomatoes may require a slightly longer cooking time to break down and release their juices, so adjust accordingly.
How can I thicken the sauce if it’s too thin?
You can thicken the sauce by creating a slurry with cornstarch or flour. Mix equal parts cornstarch or flour with cold water until smooth, then stir it into the simmering sauce. Cook for a few minutes until the sauce thickens to your desired consistency.
Try More Recipes:
- Grilled Pork Steak Recipes
- Steak Pie
- Steak And Mushroom Pie
- Steak Sandwich
- Stilton Sauce For Steak
- Ostrich Steak Recipe
- Steak and Kidney Pie
Pioneer Woman Swiss Steak Recipe
Author: Mohamed Shili Cooking Method:Oven Baked Cuisine:American Courses:Dinner
Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:478 kcal Best Season:Summer
Description
This Pioneer Woman Swiss Steak is one of the best and easiest recipes ever! Inspired by the Pioneer Woman herself, this homemade recipe is made with bottom-round beef, seasoned with salt and pepper, and dredged in flour. It’s then baked in the oven in a rich sauce made from onions, garlic, celery, tomato paste, diced tomatoes, and beef broth for about 1 1/2 to 2 hours.
Pioneer Woman Swiss Steak Ingredients
How To Make Pioneer Woman Swiss Steak
- Prepare and Season: Start by preheating your oven to 325°F (163°C). Next, slice the beef into 1/2-inch thick pieces and season both sides generously with kosher salt and freshly ground black pepper. Coat the seasoned beef slices lightly in all-purpose flour, shaking off any excess.
- Tenderize the Beef: Using a meat tenderizer or needling device, tenderize the beef until each piece is about 1/4-inch thick. Re-dredge the tenderized slices in flour to ensure they are well-coated.
- Brown the Beef: Heat the vegetable oil or bacon drippings in a large Dutch oven over medium-high heat. Add the beef slices in batches to avoid crowding, browning them for about 2 minutes on each side until they develop a golden crust. Remove the browned beef and set aside.
- Sauté Vegetables and Add Flavors: In the same Dutch oven, reduce the heat to medium and add the sliced onions, minced garlic, and chopped celery. Sauté until the vegetables are soft and translucent, about 5 minutes. Stir in the tomato paste and cook for another minute. Then add the diced tomatoes (including juices), smoked paprika, dried oregano, and Worcestershire sauce. Pour in the beef broth and stir everything together until well combined.
- Bake: Return the browned beef to the pot, ensuring that the pieces are submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven. Bake for 1 1/2 to 2 hours, or until the beef is fork-tender and the flavors are well melded.
Keywords:Pioneer Woman Swiss Steak Recipe, best swiss steak recipe ever, swiss beef steak, swedish steak, swiss filet, homemade swiss steak
