The Pioneer Woman Tasty Kitchen
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Braised Swiss Steak

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Prep:

Cook:

Level: Easy

System:

4

Description

Remember mom’s Swiss steak? I’m sure it was fabulous, and hopefully my flavor-packed version will trigger some good memories and become a new favorite!

Ingredients

  • 4 ounces, weight Thick Cut Bacon
  • ¼ cups Canola Oil (or Less, Depends On The Amount Of Bacon Drippings Yielded)
  • ½ cups All-purpose Flour
  • 1-½ pound Beef Top Round Steak, Cubed Or Pounded Until About ½” Thick
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 1 cup Yellow Onion, Diced
  • 1 cup Green Pepper, Diced
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Tomato Paste
  • 14-½ ounces, weight Canned Diced Tomatoes, Use The Petite Dice Variety
  • 1 teaspoon Dried Oregano
  • ½ teaspoons Sweet Hungarian Paprika
  • 1 teaspoon Worcestershire Sauce
  • 1-½ cup Beef Stock

Preparation

1. Preheat oven to 325ºF.

2. Fry bacon in a Dutch oven over medium heat until crisp. Turn off heat and remove bacon to a plate. Carefully spoon drippings from the pot into a measuring cup and add enough canola oil to equal ¼ cup total fat.

3. Put the flour into a shallow dish or saucer. Trim the beef of extra fat and divide into four individual servings. Season each side with half of the salt and pepper then dredge in the flour. Season again with remaining salt and pepper and dredge in flour again.

4. Return Dutch oven to medium-high heat, add the oil/bacon drippings mixture and when the oil is hot, add two of the steaks. Brown for 2 minutes on each side or until golden then remove the browned steaks to a wire rack, set over a plate, to rest. Repeat with the two remaining steaks.

5. After the last two steaks are removed from the pot to the wire rack, add the onions, green pepper and garlic and sauté for 2 minutes. Stir in the tomato paste until combined and then add the diced tomatoes, oregano, paprika, Worcestershire sauce and beef stock.

6. Stir until the sauce comes to a simmer, crumble the cooked bacon into the pot and stir into the sauce. Return the steaks to the Dutch oven along with any accumulated juices and submerge them in the sauce. Cover and cook for 1½ hours in the preheated oven.

One Comment

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Avatar of adeline

adeline on 7.24.2013

OOOHH my goodness do I remember swiss steak !! This is one of our favorites…when hubby was in the service this was so cheap & easy and the house always smelled so good…I always fixed a big panful and it was requested once a week. Now kids are all gone & I don’t fix it much anymore…funny how we slip away from things..
I’ve never used bacon and boy can’t wait to try your version.
thanks for bringing back a great memory

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