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.
If you love this oven-baked Swiss Steak recipe, please leave your feedback!
Jump to Recipe
Jump to Video
Print Recipe
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.
Keywords:Pioneer Woman Swiss Steak Recipe, best swiss steak recipe ever, swiss beef steak, swedish steak, swiss filet, homemade swiss steak
Swiss steak is most commonly served with mashed potatoes and green beans. You could always switch it up a bit, try a baked potato and steamed spinach, collard greens, or maybe broccoli and cauliflower? If your looking for something more flavorful try pairing it with coleslaw, or some kind of pasta salad.
What Is the Difference Between Salisbury Steak and Swiss Steak? A Salisbury steak is made from ground beef that's formed into a patty, and Swiss steak is actually steak. Additionally, Salisbury steak usually has a gravy that consists of beef broth, and Swiss steak is known for being cooked with tomatoes and onions.
Cube steak is a lean cut of beef pounded with a meat hammer to tenderize it. ' Swiss steak is cube steak fried and smothered in gravy. Some people add diced tomatoes to the gravy.
Round Steak and Swiss Steak come from the same cut; however, the main difference is that Swiss Steak is tenderized. Tenderizing not only makes Swiss Steak more tender and delicate but also allows it to hold more seasoning and breading.
Mushrooms are a natural partner. And you also can't go wrong with broccoli, Brussels sprouts, or asparagus. Tender baby spinach, mixed in a flavorful cream sauce, makes one of the best and easiest side dishes for steak. Perfectly seasoned broccoli florets roasted until crisp and caramelized.
When you look at the chuck eye, it closely resembles the ribeye. Usually any cut of meat from the shoulder is going to be tough, but the chuck eye is an exception. Because of the similarities to the highly coveted ribeye, butchers took this “secret” cut of meat home for their families.
The meat is always fork tender and delicious, but probably doesn't always fit the definition of Swiss steak. One would think the name comes from Switzerland, but it actually comes from the technique of tenderizing the meat by pounding or rolling, which is called “swissing” in England.
Swiss steak is made from an actual piece of steak, usually cut from the bottom, top, or eye of round. These tough steaks are pounded thin, tenderized (via a textured mallet or swissing machine), and braised until fork-tender in a rich tomato and onion gravy.
Arm steak (Swiss steak) – Arm steak is more commonly referred to as “Swiss steak.” This tough cut of meat is taken from the bottom of the round and is generally best when braised. It does not lend itself to grilling.
Salisbury steak needs a few ingredients to make it a true Salisbury steak: ground beef, eggs, breadcrumbs, and spices, especially salt and pepper. The eggs and breadcrumbs work together to bind the meat together, preventing it from falling apart while cooking. Mushroom and onion gravy tops the finished meat.
Tenderizing the cuts with a machine helps break down the fibers, but it's not always a perfect solution. The biggest factor in a cube steak's texture is cooking. If you cook it too long on high heat, the muscle fibers will tighten up, leaving you with a tough and leathery chew rather than a juicy and tender cut.
Pick the right cut of meat: Swiss steak is traditionally made using a tough cut of beef, such as round steak. When slow-cooked, this meat gets really tender and juicy.
Japanese Kobe beef, Japanese Wagyu beef, American Wagyu beef, filet mignon, and beef tenderloin are some of the best steaks in the world based on overall quality. These cuts tend to be on the higher end of the price spectrum, too, because of their coveted textures and quality.
These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.
Some traditional Swiss dishes, such as fondue and raclette, are more typically eaten in the winter. Others, such as muesli – also known in Switzerland as Birchermüesli – and rösti are popular all year round and come in many variations.
A classic Swiss steak made with a thick slice of top round, slow cooked until tender. Elise founded Simply Recipes in 2003 and led the site until 2019.
Address: Suite 492 62479 Champlin Loop, South Catrice, MS 57271
Phone: +9663362133320
Job: District Sales Analyst
Hobby: Digital arts, Dance, Ghost hunting, Worldbuilding, Kayaking, Table tennis, 3D printing
Introduction: My name is Kieth Sipes, I am a zany, rich, courageous, powerful, faithful, jolly, excited person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.