Description
Hearty Swiss steak from the Pioneer Woman’s kitchen brings comfort and richness to classic midwestern cooking. Rich tomato sauce and tender beef create a satisfying meal that brings families together around the dinner table.
Ingredients
Scale
Main Protein:
- 2 pounds (907 grams) beef bottom round, trimmed of excess fat
Spices and Seasonings:
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
Vegetables and Other Ingredients:
- ¾ cup all-purpose flour
- ¼ cup vegetable oil or bacon drippings
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 tablespoon tomato paste
- 1 (14.5-ounce / 411 grams) can diced tomatoes
- 1 ½ cups (354 milliliters) beef broth
Instructions
- Preheat the oven to 325°F (163°C) and prepare the beef by slicing it into 1/2-inch (1.27 centimeters) thick pieces. Season both sides generously with kosher salt and freshly ground black pepper.
- Dust the seasoned beef slices with all-purpose flour, carefully shaking off any excess coating to create a light, even layer.
- Utilize a meat tenderizer to flatten each beef slice to approximately 1/4-inch (0.64 centimeters) thickness. Lightly re-dredge the tenderized slices in flour to ensure a consistent coating.
- Heat vegetable oil or bacon drippings in a large Dutch oven over medium-high heat. Carefully add beef slices in small batches to prevent overcrowding, browning each side for about 2 minutes until a golden crust forms.
- Remove the browned beef and set aside. Reduce the heat to medium and add sliced onions, minced garlic, and chopped celery to the same Dutch oven.
- Sauté the vegetables until they become soft and translucent, approximately 5 minutes. Incorporate tomato paste and cook for an additional minute to enhance the flavor profile.
- Pour in diced tomatoes with their juices, then add smoked paprika, dried oregano, and Worcestershire sauce. Introduce beef broth and stir thoroughly to combine all ingredients.
- Carefully return the browned beef to the pot, ensuring the meat is fully submerged in the liquid mixture. Cover with a lid and transfer to the preheated oven.
- Bake for 1 1/2 to 2 hours, or until the beef becomes extraordinarily tender and the flavors have thoroughly melded together. The meat should easily pull apart with a fork when fully cooked.
Notes
- Transforming tough beef cuts into a tender, mouthwatering meal happens through patient, slow-cooking techniques.
- Breaking down muscle fibers becomes effortless with strategic braising methods that guarantee maximum tenderness.
- Developing rich, caramelized exterior flavor starts with careful meat browning before introducing liquid ingredients.
- Creating depth through unexpected spices like smoked paprika introduces sophisticated layers to this classic comfort dish.
- Weekend meals become extraordinary when home cooks master the art of transforming simple ingredients into memorable dining experiences.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 569 kcal
- Sugar: 3 g
- Sodium: 758 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 97 mg