This Pioneer Woman Swiss Steak is really one of the best and easiest Swiss Steak 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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What 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.
Preparation: Preheat your oven to 325°F. Cut the meat into 1/2-inch thick slices and season both sides with salt and pepper. Dredge the meat in flour.
Tenderize: Use a needling device to tenderize the meat until each slice is 1/4-inch thick. Dredge the slices again in flour.
Searing: Heat vegetable oil or bacon drippings in a 4 to 5-quart Dutch oven over medium-high heat. Brown the steaks on both sides, about 2 minutes per side.
Sauté and Mix: Remove the steaks and sauté onions, garlic, and celery. Add tomato paste, diced tomatoes, paprika, oregano, Worcestershire sauce, and beef broth. Stir well.
Bake: Return the meat to the pot, cover, and bake in the oven for 1 1/2 to 2 hours until the meat is tender and falling apart.
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
The best side dishes to serve with Swiss Steak are:
White Bean Dip
Yorkshire Pudding
Mashed Potato
Pasta Primavera
Apple Chutney
Pea Salad
How Long Does Swiss Steak Last In The Fridge
Leftover Swiss Steak can last in the fridge for about 3 to 4 days when stored in an airtight container.
Can I Freeze Swiss Steak
Yes, you can freeze Swiss Steak for up to 2 to 3 months. Make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
How To Reheat Leftvers
To reheat leftover Swiss Steak, place it in a baking dish and cover with aluminum foil. Warm it in the oven at 325°F until heated through, about 20 to 25 minutes.
This Pioneer Woman Swiss Steak is really one of the best and easiest Swiss Steak 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
Preparation: Preheat your oven to 325°F. Cut the meat into 1/2-inch thick slices and season both sides with salt and pepper. Dredge the meat in flour.
Tenderize: Use a needling device to tenderize the meat until each slice is 1/4-inch thick. Dredge the slices again in flour.
Searing: Heat vegetable oil or bacon drippings in a 4 to 5-quart Dutch oven over medium-high heat. Brown the steaks on both sides, about 2 minutes per side.
Sauté and Mix: Remove the steaks and sauté onions, garlic, and celery. Add tomato paste, diced tomatoes, paprika, oregano, Worcestershire sauce, and beef broth. Stir well.
Bake: Return the meat to the pot, cover, and bake in the oven for 1 1/2 to 2 hours until the meat is tender and falling apart.
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Add some chopped herbs such as thyme, rosemary or sage to your salt to make a flavored salt for your steak. For restaurant-quality steaks, baste them in butter and herbs during the final few moments of cooking. This will impart the delicious buttery flavor you know and love from your favorite steakhouse.
Add the steak to a very hot pan – preferably cast iron. Cook for 4 minutes, turning EVRY MINUTE. During the last minute of cooking, add butter to the pan, plus a few lightly crushed, peeled garlic cloves and a couple of sprigs of thyme or rosemary. Baste the the steak with the butter during the last minute of cooking.
Choose a good cut of meat: Look for a steak that has good marbling, which is the fat that runs through the meat. This will help keep the steak moist and flavorful. Season the steak: Rub the steak with salt and pepper, or any other seasonings you prefer, before cooking. You can also marinate the steak for added flavor.
There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.
A restaurant's wood-fired grills can reach upwards of 700° F, and fancy steakhouses use infrared grills that can get over 1,000° F. The best way to replicate those conditions is to use a charcoal grill, but a smoking-hot cast-iron skillet works in a pinch, too.
A cold cut of meat hitting a very hot pan—even if it's the best cut of steak—makes it tough and chewy, but bringing it to room temp allows the muscle fibers to relax, helps the steak cook more evenly, and prevents a loss of moisture.
That's why resting meat for 5-10 minutes is the secret for preparing a juicy and tender steak. This resting time allows the muscles to relax and release their juices evenly into the meat. To keep the steak warm while resting, loosely cover it with aluminum foil.
Prepare a bed of *coarse sea salt or kosher salt the size of your steak. Place the meat on the bed and completely cover it with kosher or coarse sea salt. You can rub it in or just let it sit for approximately **15 minutes (or up to 45 minutes for thicker cuts).
WHICH IS BEST FOR COOKING STEAK: BUTTER OR OIL? Unlike butter, many oils have higher smoke points, making them the better option for cooking steak. Furthermore, there are some oils e.g. olive oil or grape seed oil that are healthier alternatives to butter. However, don't expect oil to taste better than butter.
Oiling the steak directly also guarantees coverage of the entire piece of meat, including all the nooks and crannies that might be missed when oiling just the pan. By using only enough oil to coat the steak, you'll get beautifully rendered fat on a perfectly caramelized piece of meat.
But the reality is that flipping a steak repeatedly during cooking—as often as every 30 seconds or so—will produce a crust that is just as good (provided you start with meat with a good, dry surface, as you always should), give you a more evenly cooked interior, and cook in about 30% less time to boot!
Throw the steak on the cast iron, and let the steak sizzle for about 1 minute, then flip. Keep flipping every minute. Once the internal temperature hits 105ºF, add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together. Scoop some butter over the meat now and then.
You'll probably need about 3 turns to sear the sides and about 10 minutes total. Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare.
Add the steak and then some garlic, butter, rosemary, and thyme. Sear evenly on each side. Depending on your preference, for a 2-cm thick steak, to cook to: blue, 1 min per side; rare, 1½ mins per side; medium-rare, 2 mins per side; medium, about 2¼ mins per side; well-done, about 4-5 mins per side.
By adding salt to your steak, you will help pull out moisture from the meat, enriching the flavor of your steak while tenderizing it in the process. Salt will act as a natural brine and can be added up to 24 hours before cooking, instilling deep, rich flavors and tenderness to any cut of beef.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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