Pioneer Womans Swiss Steak Recipes

SALISBURY STEAK

Steps:

• For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.
• Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
• For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.
• Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

SLOW COOKER SWISS STEAK PIONEER WOMAN

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• Cut the Swiss steak to ½ inch thick, preferably along with the grain. Sprinkle it with salt and pepper generously. Dredge the steak with flour, making sure it gets everywhere evenly.
• If you have to tenderize the meat, use a tenderizing mallet manually. If you happened to buy it already tenderized, it's time to sear the meat on high heat for a few short minutes to keep in the moisture.
• Take an iron skillet or pan, add some butter or olive oil, and sear each side on high heat for 1-2 minutes.
• If you prefer to use butter, it's best to brown it before adding it to the meat to sear it. Brown butter caramelizes meats, adding so much depth of flavor. Set the slices aside on a plate.
• Add the diced onions, garlic, celery, and the remaining butter and olive oil. Glaze them in the fat until they are shiny and slightly soft, over medium-high heat for a few minutes.
• Now it's time to add the tomato paste, smoked paprika, Worcestershire sauce, broth, and sundried tomatoes. Stir them well, and place the meat back into the pan, merging it with the mixture.
• Cover a baking pan with foil, and transfer the sauce-covered swiss steak to the pan.
• Place it in the middle of the preheated oven, covering it with foil. Bake it for an hour until the meat starts to fall apart.
• Serve it with your favorite side dishes.

SWISS STEAK

Steps:

• Preheat the oven to 325 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.
• Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
• Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

PIONEER WOMAN'S SWISS STEAK RECIPE

Steps:

• Preheat the oven to 325 F.
• Slice the meat 1/2-inch thick with the grain and season with salt and ground black pepper on both sides.
• Fill a pie pan with the flour.
• Dredge both sides of the slices of meat in the flour until coated.
• Use a needle meat tenderizer to tenderize the meat until each slice is 1/4-inch thick.
• Put the slices aside and dredge them with the flour again until coated on both sides.
• Set a 4 to 5-quart Dutch oven over medium-high heat with the vegetable oil or bacon drippings.
• Add the steaks to the Dutch oven once the oil begins to shimmer, being careful not to crowd the Dutch oven.
• Cook until golden brown, about 2 minutes on each side.
• Once all the steaks have been browned, remove them to a plate.
• After removing the last steaks from the pot, add the onions, garlic, and celery, and cook them for 1 to 2 minutes.
• Stir the tomato paste into the mixture. Then, add the tomatoes, paprika, oregano, Worcestershire sauce, and beef broth, and stir well.
• Add the meat back to the pot, submerging it in the liquid.
• Place the pot on the middle rack of the oven and cover it.
• Bake until the meat is tender, about 1 1/2 to 2 hours.
• Serve and enjoy with your favorite sides.

MY MOTHER'S SWISS STEAK

Steps:

• Stir flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.
• Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides, about 15 minutes. Reduce heat to low, pour in water, cover skillet, and simmer beef until tender, about 1 hour. Add more water to the skillet if needed to prevent burning.
• Mix diced tomatoes, green bell pepper, onion powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Pour tomato mixture over beef, bring to a simmer, and cook until sauce has thickened, about 30 more minutes.

OLD-FASHIONED SWISS STEAK

Steps:

• In a large plastic bag, combine 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper and garlic salt. Add beef, a few pieces at a time, and shake to coat. Remove meat from bag and pound with a mallet to tenderize. , In a Dutch oven, brown meat in oil until no longer pink. Add the green pepper, celery and onions; cook and stir for 10 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, soy sauce and remaining salt and pepper. Cover and bake at 325° for 2 hours. , Remove from the oven and return to stovetop. In a small bowl, combine water and remaining flour until smooth; gradually stir into juices. Bring to a boil over medium heat. Cook and stir sauce for 2 minutes or until thickened.