Pioneer Woman Swiss Steak Recipe
If you love hearty, home-cooked meals, you will enjoy this Pioneer Woman Swiss Steak Recipe. It’s tender, flavorful, and comforting.
Ingredients
- 2 lbs beef round steak cut into 4 pieces
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 medium onion chopped
- 1 green bell pepper chopped
- 2 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 1 can 8 oz tomato sauce
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- Optional: fresh parsley for garnish
Instructions
Prepare the Steak
- Pat the beef dry with paper towels. Mix flour, salt, and pepper on a plate. Coat each steak piece evenly. This helps to get a nice crust.
Brown the Meat
- Heat oil in a large skillet over medium-high heat. Add steak and brown both sides. Don’t crowd the pan. Remove meat and set aside.
Sauté Vegetables
- In the same skillet, add onion, bell pepper, and garlic. Cook 3–4 minutes until softened and fragrant. Stir often to avoid burning.
Add Tomato Ingredients
- Pour in diced tomatoes, tomato sauce, and beef broth. Mix well with the vegetables. Add Worcestershire sauce, thyme, and paprika. Stir everything together.
Combine Meat and Sauce
- Place browned steak into the sauce. Make sure the meat is mostly covered by sauce. Bring mixture to a simmer over medium heat.
Transfer to Oven
- Preheat oven to 325°F (160°C). Cover skillet with lid or use a baking dish with foil. Cook for 1.5–2 hours until steak is tender.
Check for Doneness
- After cooking, test meat with a fork. It should be soft and easily pulled apart. Adjust seasoning with salt and pepper if needed.
Garnish and Serve
- Sprinkle fresh parsley on top. Serve hot with mashed potatoes or rice. Enjoy the rich, comforting flavors!
Notes
- For extra flavor, marinate the steak in garlic and herbs for 1 hour.
- Use different peppers like red or yellow for color.
- Add mushrooms for a richer sauce.
- Slow cook in a crockpot for 6–8 hours for convenience.
- Leftovers taste amazing the next day—flavors develop more.