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.
Servings 4
Calories 351kcal
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
- Suggested Ingredients: 1 tbsp. Smoked Paprika
- 1 tbsp. of dried oregano
Instructions
- Heat oven to 325 degrees Fahrenheit
- With the grain, cut the beef into 1-inch-thick slices, and season both sides with salt and freshly ground black pepper
- A pie pan should be floured
- Slices of meat should be covered on both sides with flour
- The beef should be tenderized with a needle meat tenderizer until each slice is 14 inches thick
- Place the slices aside and coat both sides of them with flour once more
- Heat vegetable oil or bacon drippings in a 4 to 5-quart Dutch over medium-high heat
- When the oil starts to shimmer, add the steaks to the Dutch oven, being cautious not to overcrowd it
- 2 minutes per side until golden brown
- Remove the steaks to a plate once they have all been brown
- Add the celery, onions, and garlic to the pan and cook for one to two minutes after removing the last of the steaks
- Add the tomato paste and stir well. Then, thoroughly combine the tomatoes, paprika, oregano, Worcestershire sauce, and beef broth
- Replacing the meat in the liquid, return it to the pot
- Put the saucepan on the oven's center rack and cover it
- To ensure tenderness, bake for 1 1/2 to 2 hours
- Serve and savor along with your preferred sides