Swiss Steak With Mushroom Gravy Instant Pot Food

EASY INSTANT POT SWISS STEAK

Steps:

• In a shallow bowl combine the garlic powder, onion powder, paprika, sea salt, and black pepper.
• Season the sliced round steak on both sides with the seasoning mixture.
• Press sauté on the Instant Pot, and when it reads Hot, add the oil.
• Once the oil is simmering, brown the steak on both sides, then place on a plate and cover with foil. Work in batches.
• Add the diced onion to the Instant Pot and cook for 1 min. Add the sliced mushrooms and celery, and cook just until slightly soft, stirring occasionally for 2-3 mins.
• Add 1/3 of the beef broth. Using a wooden spoon scrape the bottom of the pot to deglaze it.
• Press cancel to turn off the sauté mode, and add the round steak back to the pot. Add the remaining beef broth and top with the crushed tomatoes, at this point do NOT stir the tomatoes into the broth.
• Cover with the lid, lock it, turn the valve to the sealing position, and pressure cook for 20 minutes. Once cooked, allow for a 10 minute natural pressure release, then do a quick pressure release to remove remaining pressure.
• Open the lid, remove steak and place on a large platter. Cover with foil.
• Press sauté and boil the gravy mixture for 10 mins to thicken it and reduce it.
• Garnish with chopped parsley and serve Instant Pot Swiss Steak over mashed cauliflower, with the gravy on top.

SWISS STEAK WITH MASHED POTATOES & CARROTS

Steps:

• Pound or tenderize the round steak if desired. This is not necessary when using the pressure cooker. Combine flour, salt, black pepper, onion & garlic powder. Dredge the steak
• Prepare and measure all the other ingredients.
• Turn the Ninja Foodi or Instant Pot on sear/sauté on high. Add 2 Tablespoons of olive oil or oil of choice.
• When the oil is hot, add 3-4 of the flour coated round steak to the bottom to sear. Let it cook about 3 minutes and flip and cook an additional 2 minutes. If you are making 3 pounds of round steak you may need to cook in batches.
• Deglaze the inner pot with the beef broth and make sure to scrape the bottom to loosen any brown bits that may be stuck on the bottom. Add the can of fire roasted tomatoes with the juice, the Worcestershire sauce and red wine vinegar. Add the steak back in if you removed it. Add the onion and 2 carrots. If you are only cooking the Swiss steak without potatoes and additional carrots, put the pressure lid on and set the time to 25 minutes. When the time is up, allow the pot to natural release for 10 minutes and then release the remaining pressure and remove the lid. Thicken the sauce with tomato paste if desired. Serve & Enjoy! If you are making the potatoes and extra carrots proceed to the next step.
• Place the reversible rack on low or your trivet on top of the steak. Place the whole and unpeeled potatoes on the rack. Cut the top off of a bulb of garlic and set it on the rack. Put the pressure lid on and turn the valve to seal. Set the pressure on high for 13 minutes. When the time is up do an immediate release.
• Open the lid and add in the extra carrots. Put the pressure lid on and turn the valve to seal. Set the pressure on high for 5-7 minutes. 7 minutes will be a softer carrot. When the time is up, allow the pot to natural release for 10 minutes. Release the remaining pressure and open the lid.
• Remove the whole potatoes and place them in a bowl for mashing. Remove the garlic and carrots and set aside. Remove the rack and add in the tomato paste for thickening. Turn the sear/sauté on high if needed to reduce the sauce.
• Squeeze the garlic cloves out of the bulb of garlic into the bowl of potatoes. Add the butter. Smash them and add cream if desired. Salt and pepper to taste.
• Salt and pepper the carrots. Serve & Enjoy!

SWISS STEAK WITH MUSHROOMS, ONIONS, & GRAVY

Steps:

• Cut meat into 6-8 large sized pieces (meat will shrink).
• Mix the flour, salt, and pepper in a medium sized dish.
• In a 12 inch skillet heat the vegetable oil until medium hot over medium high heat.
• Dredge meat in the flour mixture well on both sides.
• Brown the meat in the oil well on both sides.
• There should be enough room in the skillet to brown all the meat at once.
• Turn the heat down to medium low.
• Pour the mushrooms and liquid over the meat.
• Top the mushrooms with the sliced onions.
• Cover and simmer 1 to 1 1/2 hours until the meat is tender.
• NOTE**** add water 1/2 cup at a time about every 15 minutes to keep the meat cooking with moist heat.
• When meat is tender turn off heat and remove meat from pan.
• Add 3-3 1/2 cups of cold water to the remaining flour which wasn't using with dredging.
• Stir well to remove lumps.
• Slowly add to the drippings in the pan.
• Stir constantly over medium heat until thickened.
• If gravy is too thick add more water-- if too thin add more flour mixed with cold water.
• Taste and add more salt, pepper/and or beef flavoring as desired.
• Turn heat down to low and gently slide the meat back into the gravy.
• Heat until the meat is hot again and serve.
• Great with mashed potatoes or steamed rice.
• OPTIONAL Hint: I often add a couple teaspoons of Kitchen Bouquet to the finished gravy to give it more color. I decided I should add a note about this in case others would like this helpful hint.

INSTANT POT® SWISS STEAK

Steps:

• Dry steak well with paper towels and cut into four 4-inch pieces. Season with salt and pepper.
• Place flour into a shallow bowl. Dredge steak pieces in flour, shaking off excess.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the pot is hot, add 1 tablespoon avocado oil. Brown the steak in batches, so you don't crowd the pot, 2 minutes per side. Transfer browned meat to a warm plate and set aside.
• Add 1 tablespoon of avocado oil to the pot and cook onion, carrot, celery, and bell pepper until onions are soft and translucent, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Deglaze the pot with Merlot. Mix in tomatoes, Worcestershire sauce, 1 teaspoon salt, oregano, and paprika. Return steak to the pot and push down into the tomato mixture.
• Close and lock the lid. Select manual pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Allow pressure to release naturally according to manufacturer's instructions for 5 minutes. Carefully open the valve to release the remaining pressure, about 5 minutes more. Unlock and remove the lid.

MUSHROOM SWISS STEAK

Steps:

• Combine flour, salt and pepper; dredge cube steaks. Heat oil in skillet and brown steaks on each side. Set aside and keep warm.
• Add onions and mushrooms to skillet, reduce heat to low and cover. Stir occasionally, scraping browned bits from bottom, and "sweating" the vegetables until softened.
• Add remaining ingredients, and stir to combine. Return steaks to the skillet, covering with the sauce and veges. Cover and simmer until steaks are tender and sauce has thickened - about 45 minutes. Serve immediately.
• To freeze, place completely cooked steaks, with sauce, in freezer-safe container and freeze. To prepare, thaw in refrigerator and heat through on stove top or in micorwave.