Description
Pioneer Woman Swiss Steak offers hearty comfort from the heartland, combining tender beef with rich tomato gravy. Home cooks can quickly create this classic midwestern dish with simple ingredients and straightforward techniques.
Ingredients
Scale
- 2 lb (907 g) beef bottom round, trimmed of excess fat
- ¾ cup all-purpose flour
- ¼ cup vegetable oil or bacon drippings
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 (14.5 oz / 411 g) can diced tomatoes
- 1 ½ cups (354 ml) beef broth
Instructions
- Preparation: Preheat oven to 325°F. Slice beef into 1/2-inch pieces, generously seasoning with salt and pepper. Dust beef with flour, shaking off excess.
- Tenderizing: Use meat tenderizer to flatten beef slices to 1/4-inch thickness. Lightly re-dredge in flour for uniform coating.
- Browning: Heat oil in Dutch oven over medium-high heat. Brown beef slices in small batches for 2 minutes per side until golden. Remove and set aside.
- Vegetable Base: Reduce heat to medium. Sauté onions, garlic, and celery until soft and translucent. Add tomato paste and cook briefly to intensify flavors.
- Liquid Fusion: Introduce diced tomatoes, smoked paprika, oregano, Worcestershire sauce, and beef broth. Stir to combine ingredients thoroughly.
- Braising: Return browned beef to pot, ensuring meat is fully submerged. Cover and transfer to oven.
- Finishing: Bake for 1 1/2 to 2 hours until beef becomes incredibly tender and flavors meld completely. Meat should easily pull apart with fork when done.
Notes
- Tenderize with Precision: Use a meat mallet to gently pound beef slices evenly, creating a uniform thickness that ensures consistent cooking and maximum tenderness.
- Flour Coating Technique: Shake off excess flour to create a light, delicate crust that will help seal in juices and develop a beautiful golden-brown exterior during browning.
- Batch Browning Strategy: Cook beef in small batches to prevent overcrowding, allowing each slice to develop a rich, caramelized crust that locks in flavor and texture.
- Slow-Cook for Perfection: The extended oven braising time transforms tough beef cuts into melt-in-your-mouth meat, infusing deep, complex flavors throughout the dish.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 512
- Sugar: 4 g
- Sodium: 689 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 98 mg