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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Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet. Sear Side 1: Cook for 2 – 2.5 minutes until you get a great crust, then turn. Garlic Butter: Leave for 1 minute, then push steaks to one side and toss in butter, garlic and thyme.
Grill steak over high heat until charred, about 1-2 minutes per side. Move to the medium-low zone and cook to desired doneness, about 3-4 minutes per side for rare. Broil: Broil a sirloin steak in the oven on a broiler pan or in a seasoned cast-iron skillet until brown, about 5 minutes per side.
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.
Lay steak down in hot beef fat and cook over high heat, turning every 2 minutes, until a deep brown crust forms and an instant-read thermometer inserted into thickest part of steak registers 120°F for medium-rare, 12–15 minutes. Transfer to a cutting board and let rest 10 minutes.
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.
steak 1 inch (2.5 cm) thick (ie sirloin or rump) – 1½-2 minutes on each side for rare; 3 minutes on each side for medium; and about 4 minutes on each side for well done. fillet steak 1½ inches (4 cm) thick – give it 5 minutes on each side for medium; 1 minute less each side for rare; and 1 minute more for well done.
In particular, fat isn't tough: as it cooks it will render (melt). It is actually the fat and collagen in steak which makes it tender. What you are talking about is likely gristle. It's usually pieces of cartilage, not fat, and it will not get tender (or even edible) in the normal methods that are used to cook steaks.
Our Dallas steakhouse chefs do so about every 30 seconds, but as you're probably not grilling with a stopwatch, flip them as much as you want. Most likely, you'll tend to other foods simultaneously, so keep going back to the meat to keep turning it.
Oil the steak, not the pan – this is so you get a nice even covering on the steak. You don't have to worry about the oil not being hot when it goes on the steak. Our pan is going to be so hot, the oil will heat up instantly. Use a flavourless oil with a high smoke point – such as sunflower oil.
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.
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.
Food scientist McGee is convinced that frequent flipping is what keeps the best steaks moist: “Frequent turns mean that neither side has the time either to absorb or to release large amounts of heat. The meat cooks faster, and its outer layers end up less overdone.”
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.
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