Marry Okay. So. This Pioneer Woman Swiss Steak recipe? Classic throwback food. Beef, tomatoes, peppers — all stewed together till it’s soft enough to eat with a spoon. Like your grandma cooked it. Cheap, cozy, no oven drama.
Jump to RecipeIngredients Needed
- ¼ cup all-purpose flour: helps brown the steak. also thickens the sauce a bit.
- 1 teaspoon salt, divided: half goes in the flour, half in the sauce. balance.
- ¼ teaspoon ground black pepper: adds kick to the coating. mild but needed.
- 2 pounds beef round steak (1-inch thick): don’t overthink it. just beef.
- 2 tablespoons vegetable oil: for browning. don’t skip it.
- ¼ cup water (or more if needed): used during simmering. check it often.
- 1 (14.5 oz) can diced tomatoes: use the whole can, juice and all.
- ½ cup minced green bell pepper: not too much. just enough for flavor.
- 1 teaspoon onion powder: shortcut seasoning. does the job.
- ⅛ teaspoon ground black pepper: yeah, more pepper. it works.
How To Make Pioneer Woman Swiss Steak
Flour + Pound:
Mix the flour, half the salt, and black pepper. Sprinkle it on both sides of the steak and then — yeah — pound it in. With a mallet or whatever heavy-ish thing you’ve got. Makes it tender. Also makes you feel better.
Brown the Meat:
Heat oil in a skillet over medium. Add the steak. Brown both sides, about 15 mins total. Don’t rush it. It smells good here. Like, good.
Start the Simmer:
Pour in a bit of water (like ¼ cup). Turn heat way down. Cover the pan. Let it simmer low for 1 hour. Check occasionally. Add more water if the bottom looks dry.
Make the Sauce:
In a bowl: tomatoes, bell pepper, onion powder, rest of the salt, more pepper. Stir it. Looks weird, tastes great.
Finish Cooking:
Pour sauce over steak in the skillet. Keep the heat low. Let it simmer again for 30 mins. Sauce thickens. Everything kind of melts together. It’s magic. Serve hot.
Recipe Tips
- Pound the steak properly — don’t be gentle. It matters.
- Check water levels while simmering. Dry pan = burnt food. (And pan.)
- Let the sauce simmer all the way. Thick = flavor.
- Use a lid. No lid = no steam = tough meat.
How to Store & Reheat
Room Temperature: Not safe. Store it.
Fridge: Airtight container, up to 4 days.
Freezer: Freeze in containers, up to 3 months. Thaw overnight, reheat slow on stovetop with splash of water.
Nutrition Facts (Approx. per serving)
Calories: 329
Sodium: 640mg
Protein: 28g
Fat: 18g
Carbs: 12g
Fibre: 2g
Sugar: 4g
FAQs
Can I use a different cut of beef?
Sure. Anything cheap that stews well. Chuck roast works.
Do I need a mallet?
No. Use a plate, a rolling pin, a book. Just pound it.
Can I skip the peppers?
Yep. Doesn’t ruin it. Adds flavor though.
Will it still work with fresh tomatoes?
Yes but they need to cook longer and may need extra salt.
Is this gluten-free?
Not as written — but sub flour for GF version. Should still work.
Pioneer Woman Swiss Steak Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes1
hour30
minutes329
kcalTender beef stewed in tomato sauce with peppers and onion — cozy, saucy, and best eaten with mashed potatoes or bread.
Ingredients
¼ cup all-purpose flour
1 tsp salt, divided
¼ tsp ground black pepper
2 lbs beef round steak (1-inch thick)
2 tbsp vegetable oil
¼ cup water (or more as needed)
1 (14.5 oz) can diced tomatoes
½ cup minced green bell pepper
1 tsp onion powder
⅛ tsp ground black pepper
Directions
- Mix flour, ½ tsp salt, ¼ tsp pepper. Coat steak, pound it in.
- Heat oil, brown steak both sides, ~15 mins.
- Add water, cover, simmer on low 1 hour.
- Mix tomatoes, pepper, onion powder, rest of salt and pepper.
- Pour over steak, simmer 30 more mins.
- Serve hot with mashed potatoes or bread.
Notes
- Pound the steak to tenderize.
- Add water as needed during simmering.
- Sauce thickens in last 30 mins — don’t rush.
- Use a tight-fitting lid to keep moisture in.
