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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Salt is a must when seasoning steak. It not only adds flavor to your meat, but it also helps make steak juicy and tender. When you salt your steak before you cook it, the salt sits on the meat and draws moisture to the surface.
Heat a dry large skillet, preferably cast iron, over medium-high, then add oil. As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (120°F–125°F for medium-rare), 8–10 minutes.
Because the meat has less fat, it could use a little cooking oil for frying or grilling. Sear the beef over a high heat on a grill or stovetop skillet to seal in its juices, then proceed with a lower temperature to finish grilling, frying, or roasting.
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.
So, here's the scoop – restaurants aren't just randomly slathering butter on steaks like it's a sunscreen at a beach party. There's actually a scientific rationale behind this culinary phenomenon. You see, butter contains fat, and fat, my friends, is a flavor enhancer and a moisture-locking marvel.
Dried Dill: Dried dill lends a fresh, herbaceous taste with hints of anise and celery. Onion powder and Garlic Powder: These savory staples provide umami notes and depth. Italian Herb Seasoning (like McCormick): A blend of dried herbs like oregano, basil, thyme, and rosemary adds a Mediterranean flavor profile.
The steaks should be evenly coated with the salt and pepper. When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You'll probably need about 3 turns to sear the sides and about 10 minutes total.
Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze.
Compared to pan-frying steak, these are healthier cooking methods. Grilling or broiling a steak allows the excess fat to drip away from the meat, resulting in a leaner piece of meat. Just avoid charring the steak, because that can negatively affect your health. Avoid adding sauce.
The secret: Placing the steaks in a cold nonstick skillet with no oil. This counterintuitive technique was developed by former Cook's Illustrated staffer Andrew Janjigian, who discovered a well-marbled cut doesn't need extra oil; enough fat comes out during cooking to help brown the beef.
Strictly speaking the answer is just to let the steak reach room temperature first then sear it, that brown crust adds immense flavor. Cooking it on a grill so that the fat flames up and coats the steak with its delicious aroma is the only other step.
The number one spot goes to grilling, the classic method for cooking your steak. While great grilling isn't quite as precise as sous-vide, it leads to the best, purest-tasting steaks out of non-sous vide methods. This is because grilling uses the steak's natural fats and juices for flavor.
Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.
Steak juices are a delectable combination of melted fat, water, gelatin, and love. In order to keep your steak chock-full of moisture, start the cooking process by salting your meat an hour before it hits the grill. As the sodium chloride enters the meat, it breaks down into charged ions and attracts water molecules.
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