Pioneer Woman Swiss Steak Recipe
Are you looking for a lunch recipe? If so, then you should try Pioneer Woman Swiss Steak. This is a classic dish that is full of flavor and easy to make.It's perfect for busy weeknights or when you want a comforting meal without having to spend hours in the kitchen. Plus, it's made with ingredients that you likely already have on hand.
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Servings: 2 people
Calories: 215kcal
Equipment
- A shallow dish
- large skillet
- Chopping board
- Spoons
Ingredients
- 6 tablespoons of flour creating a crispy and golden coating on the beef, adding a satisfying texture to each bite.
- 3/4 cup of beef broth creating a rich and flavorful base that adds moisture and depth to the sauce, resulting in a satisfying and hearty dish.
- 1 clove of minced garlic , infusing the dish with a pungent and aromatic note that adds depth and complexity to the flavors.
- 2 tablespoons of vegetable oil lending a rich and savory flavor to the dish and ensuring the beef cooks evenly and develops a delicious crust.
- 1/2 onion diced, adding a sweet and aromatic element that enhances the overall flavor profile and brings a subtle sweetness to the dish.
- 1/2 teaspoon of dried oregano offering an earthy and herbaceous note that complements the other flavors and adds a subtle hint of freshness.
- 1 pound of beef bottom round trimmed of excess fat, providing lean and flavorful meat that is perfect for slow-cooking and tenderizing.
- 1 stalk of celery chopped, contributing a fresh and crunchy texture to the dish and adding a subtle hint of herbal notes.
- 1 teaspoon of salt enhancing the natural flavors of the beef and bringing out its rich and savory taste.
- 1/2 tablespoon of Worcestershire sauce adding a tangy and savory flavor that enhances the overall taste profile and brings a delightful umami element to the dish.
- 1/2 tablespoon of tomato paste providing a concentrated and rich tomato flavor that adds depth and richness to the sauce.
- 1/2 14.5-ounce can of diced tomatoes, bringing a vibrant and tangy element to the dish, adding a burst of freshness to the overall flavor profile.
- 1/2 teaspoon of freshly ground black pepper adding a hint of spiciness and depth to the dish.
- 1/2 teaspoon of smoked paprika infusing the dish with a smoky and slightly sweet flavor that adds complexity and depth.
Instructions
- Heat your oven up to 325 F, then slice your meat across its grain into pieces that are a half-inch thick each. Generously season both sides with salt and ground black pepper.
- Place the flour in a shallow dish, and season it with smoked paprika, dried oregano, and a bit of pepper. Stir to combine. Coat each piece of meat in the seasoned flour mixture, shaking off any excess. Once all pieces are coated, set aside on a plate.
- In a large skillet, heat the vegetable oil or bacon drippings over medium-high heat. Working in batches, add the floured meat and cook until golden brown on each side for about 3 minutes per side. Transfer to a plate when done. Repeat with the remaining pieces of meat.
- Reduce the heat to medium, then add the onion and celery to the skillet. Sauté for about 5 minutes or until softened. Add in the garlic, tomato paste, and Worcestershire sauce; stir and cook for an additional minute.
- Pour in the beef broth and diced tomatoes with their juices; increase heat to high and bring to a boil, stirring occasionally. Once boiling, add in the browned meat and any accumulated juices.
- Cover the skillet with a lid and transfer to the preheated oven. Cook for 1 hour 15 minutes or until the beef is fork-tender. Serve warm.
Notes
- Make sure to season the meat generously before searing. This will ensure maximum flavor!
- When it comes to the flour, make sure to coat the meat very well so that you get a nice crust.
- Be careful not to over-brown the beef – just sear it until it has a nice golden color on each side.
- When adding the Worcestershire sauce to the skillet, make sure to stir it in well so that all the flavors blend together nicely.
- To help create a delicious gravy for the Swiss steak, try deglazing the pan with a bit of red or white wine before adding in the beef broth.