Pioneer Woman Swiss Steak Recipe

The steaks in Pioneer Woman’s preparation for Swiss steak are cooked in a delightful tomato-based sauce until they are fork-tender. They pair especially well with mashed potatoes or noodles that can absorb the sauce.

What is Swiss Steak?

Swiss steaks are often cooked slowly, which is perfect for harder meat pieces like round steaks. The steaks are then cooked and simmered in either a tomato sauce or a sauce that includes garlic and onion.

The American Century Cookbook published the first Swiss steak recipes in the 1930s. The meal became well-known in the late 1940s because of Reynolds Wrap Aluminum, which promoted it as a dish that could be made with its foil. Basically, the steaks are roasted in a skillet wrapped in aluminum foil.

Swiss steak, which has nothing to do with Switzerland, is a term used to describe a harder cut of beef that has been tenderized, such as round steak.

Ingredients

• A leaner cut of beef from the bottom round weighing 2 lb
• 1 teaspoon of freshly ground black pepper
• 2 tsp. kosher salt
• A quarter cup of all-purpose flour
• 1/4 cup of oil (either vegetable or bacon)
• 1 large onion, sliced very thin
• A couple of minced garlic cloves
• 2 chopped celery stalks
• 1 tablespoon of tomato paste
• Diced tomatoes, one (14.5-ounce) can
• 1 tbsp. Smoked Paprika
• 1 tbsp. of dried oregano
• 1 tablespoon of Worcestershire sauce
• 1 1/2 cups of beef broth

Instructions

1. Heat oven to 325 degrees Fahrenheit.
2. With the grain, cut the beef into 1-inch-thick slices, and season both sides with salt and freshly ground black pepper.
3. A pie pan should be floured.
4. Slices of meat should be covered on both sides with flour.
5. The beef should be tenderized with a needle meat tenderizer until each slice is 14 inches thick.
6. Place the slices aside and coat both sides of them with flour once more.
7. Heat vegetable oil or bacon drippings in a 4 to 5-quart Dutch over medium-high heat.
8. When the oil starts to shimmer, add the steaks to the Dutch oven, being cautious not to overcrowd it.
9. 2 minutes per side until golden brown.
10. Remove the steaks to a plate once they have all been brown.
11. Add the celery, onions, and garlic to the pan and cook for one to two minutes after removing the last of the steaks.
12. Add the tomato paste and stir well. Then, thoroughly combine the tomatoes, paprika, oregano, Worcestershire sauce, and beef broth.
13. Replacing the meat in the liquid, return it to the pot.
14. Put the saucepan on the oven’s center rack and cover it.
15. To ensure tenderness, bake for 1 1/2 to 2 hours.
16. Serve and savor along with your preferred sides.

FAQs