When it comes to comforting and satisfying meals, Swiss steak is a classic that never disappoints. Inspired by the renowned Pioneer Woman, this Swiss steak recipe combines tender beef, rich tomato gravy, and a medley of aromatic herbs and spices. I have made this recipe countless times, tweaking it here and there to achieve the perfect balance of flavors. Each time I prepare this dish, it takes me back to my childhood when my grandmother used to make it for our Sunday family dinners.
The Pioneer Woman's Swiss steak recipe is a true testament to the heartiness and simplicity of home-cooked meals. The tenderized beef, coated in a flavorful tomato-based sauce, is slow-cooked to perfection, resulting in a melt-in-your-mouth texture that is sure to please even the pickiest eaters. Whether you're serving it over creamy mashed potatoes or buttery egg noodles, this Swiss steak recipe is a timeless favorite that will warm your soul.
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Ingredients
- Round steak — 2 pounds, tenderized
- All-purpose flour — ½ cup
- Salt — 1 teaspoon
- Black pepper — ½ teaspoon
- Paprika — 1 teaspoon
- Vegetable oil — 3 tablespoons
- Onion — 1 large, thinly sliced
- Garlic — 3 cloves, minced
- Green bell pepper — 1, thinly sliced
- Canned diced tomatoes — 1 can (14.5 ounces)
- Beef broth — 1 cup
- Worcestershire sauce — 2 tablespoons
- Dried thyme — 1 teaspoon
- Dried oregano — 1 teaspoon
- Bay leaf — 1
Instructions
- Preheat your oven to 325°F (163°C).
- In a shallow dish, combine the all-purpose flour, salt, black pepper, and paprika.
- Coat each piece of tenderized round steak in the flour mixture, pressing it firmly to adhere.
- In a large skillet, heat the vegetable oil over medium-high heat.
- Add the coated round steak to the skillet and brown it on both sides, working in batches if necessary. Remove the browned steak from the skillet and set it aside.
- In the same skillet, add the sliced onion, minced garlic, and green bell pepper. Sauté until the vegetables are tender and fragrant.
- Add the canned diced tomatoes, beef broth, Worcestershire sauce, dried thyme, dried oregano, and bay leaf to the skillet. Stir well to combine.
- Return the browned round steak to the skillet, nestling it into the tomato mixture.
- Cover the skillet with a lid and transfer it to the preheated oven.
- Bake for 2 to 2 ½ hours, or until the beef is tender and the flavors have melded together.
- Remove the bay leaf before serving.
Dietary Restrictions
- Gluten-Free — To make this Swiss steak recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- Dairy-Free — This recipe is naturally dairy-free.
- Low-Sodium — To reduce the sodium content, use low-sodium beef broth and omit or reduce the amount of added salt.
Substitutions
- Round steak — If round steak is not available, you can use cube steak or chuck steak as a substitute.
- Vegetable oil — Canola oil or olive oil can be used instead of vegetable oil.
- Green bell pepper — If you prefer a milder flavor, you can substitute the green bell pepper with a red or yellow bell pepper.
- Dried thyme and oregano — If you have fresh thyme and oregano on hand, you can use them instead. Simply double the amount of fresh herbs.
Variations
- Spicy — For those who enjoy a kick of heat, add a pinch of cayenne pepper or red pepper flakes to the tomato mixture.
- Herb-infused — Enhance the herbaceous flavors by adding fresh rosemary or basil to the tomato mixture.
- Slow cooker — To make this Swiss steak recipe in a slow cooker, follow the same steps for browning the steak and sautéing the vegetables. Transfer everything to a slow cooker, add the remaining ingredients, and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Equipment
- Shallow dish
- Large skillet
- Lid or oven-safe cover
- Oven
Storage and Reheating
- Storage — Allow any leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to 3 days.
- Reheating — To reheat the Swiss steak, place it in a skillet over medium heat until warmed through. Alternatively, you can reheat it in the microwave using short intervals, stirring occasionally.
Pro Tips
- Tenderizing the round steak — Before coating the round steak in the flour mixture, use a meat tenderizer or the back of a heavy knife to pound the steak gently. This will help break down the tough fibers and ensure a tender result.
- Browning the steak — Take the time to brown the steak properly on both sides. This step adds depth of flavor and creates a delicious crust that enhances the overall taste of the dish.
- Slow cooking — The key to achieving tender and flavorful Swiss steak is the slow cooking process. Low and slow is the way to go! Be patient and allow the flavors to develop over time.
- Serving suggestions — Swiss steak pairs beautifully with creamy mashed potatoes, buttery egg noodles, or fluffy white rice. Don't forget to spoon some of that delicious tomato gravy over the top!
Swiss Steak Recipe Pioneer Woman: A Hearty and Flavorful Classic
Indulge in the heartiness and simplicity of Swiss steak with this Pioneer Woman-inspired recipe. Tenderized beef, rich tomato gravy, and aromatic herbs and spices create a melt-in-your-mouth dish that will transport you back to Sunday family dinners. Serve it over creamy mashed potatoes or buttery egg noodles for a truly satisfying meal.
Equipment
Ingredients
- 2 pounds Round steak, tenderized
- ½ cup All-purpose flour
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 teaspoon Paprika
- 3 tablespoons Vegetable oil
- 1 large Onion, thinly sliced
- 3 cloves Garlic, minced
- 1 Green bell pepper, thinly sliced
- 1 can Canned diced tomatoes (14.5 ounces)
- 1 cup Beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 Bay leaf
Instructions
- Preheat your oven to 325°F (163°C).
- In a shallow dish, combine the all-purpose flour, salt, black pepper, and paprika.
- Coat each piece of tenderized round steak in the flour mixture, pressing it firmly to adhere.
- In a large skillet, heat the vegetable oil over medium-high heat.
- Add the coated round steak to the skillet and brown it on both sides, working in batches if necessary. Remove the browned steak from the skillet and set it aside.
- In the same skillet, add the sliced onion, minced garlic, and green bell pepper. Sauté until the vegetables are tender and fragrant.
- Add the canned diced tomatoes, beef broth, Worcestershire sauce, dried thyme, dried oregano, and bay leaf to the skillet. Stir well to combine.
- Return the browned round steak to the skillet, nestling it into the tomato mixture.
- Cover the skillet with a lid and transfer it to the preheated oven.
- Bake for 2 to 2 ½ hours, or until the beef is tender and the flavors have melded together.
- Remove the bay leaf before serving.
Notes
- Tenderizing the round steak — Before coating the round steak in the flour mixture, use a meat tenderizer or the back of a heavy knife to pound the steak gently. This will help break down the tough fibers and ensure a tender result.
- Browning the steak — Take the time to brown the steak properly on both sides. This step adds depth of flavor and creates a delicious crust that enhances the overall taste of the dish.
- Slow cooking — The key to achieving tender and flavorful Swiss steak is the slow cooking process. Low and slow is the way to go! Be patient and allow the flavors to develop over time.
- Serving suggestions — Swiss steak pairs beautifully with creamy mashed potatoes, buttery egg noodles, or fluffy white rice. Don't forget to spoon some of that delicious tomato gravy over the top!
Nutrition
Nutrition Facts
Swiss Steak Recipe Pioneer Woman: A Hearty and Flavorful Classic
Amount per Serving
Calories
162
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
2
g
Sodium
916
mg
40
%
Potassium
140
mg
4
%
Carbohydrates
15
g
5
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
274
IU
5
%
Vitamin C
1
mg
1
%
Calcium
31
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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