Pioneer Woman Swiss Steak Recipe

Pioneer Woman Swiss Steak is a classic American dinner featuring tenderized round steak braised in a thick tomato and bell pepper gravy. This hearty meal relies on canned tomatoes, onions, and slow cooking to transform a tough cut into a family favorite.

The first time I made this, I didn’t spend enough time on the browning step. I thought the oven would do all the work, but you’ve got to get a deep, dark crust on the meat in the pan first. That’s where the savory base for the entire gravy comes from, so don’t rush the searing process.

Ree’s version works because she uses a heavy hand with the black pepper and plenty of sliced onions. The onions basically melt into the sauce over those two hours, adding a sweetness that balances out the acidic tomatoes. It’s the kind of meal that makes the whole house smell like a Sunday afternoon at my grandma’s place.

Pioneer Woman Swiss Steak Ingredients

For the Meat

• 2 lbs (900g) beef round steak, cut into serving-size pieces
• 1/2 cup (60g) all-purpose flour
• 1 tsp (5g) salt
• 1 tsp (5g) black pepper
• 3 tbsp (45ml) vegetable oil

For the Sauce

• 1 large onion, thinly sliced
• 1 green bell pepper, seeded and sliced into strips
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup (240ml) beef broth
• 1 tbsp (15ml) Worcestershire sauce
• 1/2 tsp (2g) dried oregano

How To Make Pioneer Woman Swiss Steak

• 1. Prepare the beef: Trim any large bits of fat off the edges of the steak pieces. Lay them out on a sturdy cutting board and use the spiky side of a meat mallet to pound both sides thoroughly.
• You’re looking to break down the tough fibers until the meat is noticeably thinner and covered in small indentations. This physical tenderizing is what keeps the steak from being chewy after it cooks in the sauce.
• 2. Coat the steak: Whisk the flour, salt, and black pepper together in a shallow bowl or a pie plate. Dredge each piece of beef through the flour mixture, pressing down firmly so the coating sticks to those mallet marks.
• 3. Brown the meat: Heat the vegetable oil in a large, heavy skillet or a Dutch oven over medium-high heat. Fry the steak pieces in batches until they’ve got a dark brown crust on both sides, then move them to a plate.
• Don’t crowd the pan here or the meat will just steam in its own juices instead of getting that crispy exterior. If the oil starts to smoke too much, turn the heat down a tiny bit between batches.
• 4. Sauté the vegetables: Toss the sliced onions and green peppers into the same pan you used for the meat. Cook them for about five minutes until they start to soften, scraping up all the brown bits stuck to the bottom of the skillet.
• 5. Build the sauce: Stir in the minced garlic and cook for just a minute until you can smell it. Pour in the diced tomatoes, beef broth, Worcestershire sauce, and dried oregano, then stir everything together until it’s well mixed.
• 6. Braise the steak: Nestle the browned beef pieces back into the pan, making sure they’re mostly covered by the liquid and vegetables. Put a tight lid on the pan, lower the heat to a simmer, and let it cook for about 1 1/2 to 2 hours.
• 7. Check for tenderness: Lift the lid and poke the meat with a fork to see if it’s falling apart. If the sauce looks too thin, let it simmer without the lid for the last ten minutes to help it thicken up.

Recipe Tips

• Use a heavy skillet. A cast iron pan or a Dutch oven holds heat better than thin stainless steel, which helps you get that vital crust on the meat. If your pan is too light, the flour coating might slide off or burn before the beef browns properly.
• Don’t skip the mallet. Even though you’re simmering this for hours, the physical tenderizing step is mandatory for round steak. If you don’t have a mallet, the edge of a heavy plate or even a clean hammer will work to break up the muscle fibers.
• Keep the heat low. Once the lid goes on, the liquid should only show a few small bubbles breaking the surface. If it’s boiling hard, the meat will actually tighten up and become tough rather than getting soft and tender.
• Season the flour heavily. Most of the flavor in the final dish comes from the seasoned coating on the beef. I usually add an extra pinch of pepper because the tomatoes can soak up a lot of seasoning while they simmer.
• Prep the veggies ahead. You can slice the onions and peppers the night before and keep them in a bag in the fridge. This makes the actual cooking process much faster when you’re trying to get dinner started on a busy afternoon.
• Watch the liquid levels. Check the pan about halfway through the cooking time to make sure the sauce hasn’t dried out. If it looks low, splash in a little more beef broth or even a bit of water to keep the meat submerged.

What To Serve With Swiss Steak

Mashed potatoes are the best choice for soaking up that extra tomato gravy. I usually make them with plenty of butter and a splash of milk to keep them smooth against the chunky sauce.

Green beans or roasted carrots add some color to the plate and hold up well next to the heavy beef. A thick slice of crusty bread is also great for cleaning up whatever sauce is left on your plate at the end.

How To Store Swiss Steak

• Fridge: Put the leftovers in an airtight container once they’ve cooled down completely. It’ll stay fresh for about three to four days, and the flavor actually improves after a night in the refrigerator.
• Reheat: The best way to warm this up is in a small saucepan over low heat on the stove. Add a tablespoon of water or broth to loosen the gravy, as it tends to thicken up a lot when it’s cold.
• Freeze: This dish freezes beautifully because the sauce protects the meat from drying out. Put it in a freezer-safe bag or container for up to three months, then thaw it in the fridge overnight before heating.

Pioneer Woman Swiss Steak Nutrition Facts

Per serving (1 of 4):

• Calories: 480 kcal
• Protein: 42g
• Fat: 22g
• Carbohydrates: 28g
• Sugar: 6g
• Sodium: 950mg

FAQs

What’s the best cut of meat for Pioneer Woman Swiss Steak?

Beef round steak is the traditional choice because it’s lean and stands up well to long simmering. You can use chuck steak if you prefer more fat, but you’ll need to trim it well to avoid a greasy sauce.

Can I make this in a slow cooker?

Yes, you should brown the meat and sauté the vegetables in a pan first, then move everything to the crockpot. Cook it on low for 6 to 8 hours until the beef is tender enough to cut with a fork.

Why is my Swiss steak still tough?

It usually means you didn’t pound the meat enough with the mallet or you didn’t cook it long enough. Give it another thirty minutes on the stove and check it again, as every piece of beef is slightly different.

Can I use different vegetables in the sauce?

You can add sliced mushrooms or celery along with the onions if you want more bulk in the gravy. Just make sure to sauté them at the same time as the peppers so they have a chance to soften.

How do I thicken the sauce if it’s too watery?

Take the lid off and let the liquid simmer rapidly for about ten minutes at the very end. This lets the extra moisture evaporate, leaving you with a much more concentrated and thick tomato gravy.

Try More Recipes:

• Pioneer Woman Slow Cooker French Dip Sandwiches Recipe
• Pioneer Woman Slow Cooker Pinto Beans Recipe
• Pioneer Woman Slow Cooker Baby Back Ribs Recipe