PRESSURE COOKER SWISS STEAK
Swiss steak has a been a standby for family cooks for decades, and this no-fuss way to cook it promises to keep the entree popular for years to come. Best of all, it's low in calories and fat. -Sarah Burks, Wathena, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Sprinkle steak with salt and pepper. Place onion in a 6-qt. electric pressure cooker. Top with celery, tomato sauce and steak. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. A thermometer inserted in steak should read at least 145°.
Nutrition Facts : Calories 167 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 581mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
SWISS STEAK-PRESSURE COOKER
Make and share this Swiss Steak-Pressure Cooker recipe from Food.com.
Provided by Diana Adcock
Categories Meat
Time 25m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Season flour with salt and pepper, pound flour into beef.
- Heat cooker and add oil, brown meat.
- Add remaining ingredients.
- Close cover securely.
- Place pressure regulator on vent pipe and cook 15 minutes at 15 pounds pressure.
- Let pressure drop of its own accord.
SWISS STEAK WITH MASHED POTATOES & CARROTS
Tender round steak in a tomato gravy served with smashed garlic potatoes and carrots is the perfect comfort meal that is ready in under 1 hour.
Provided by Louise
Categories Dinner
Time 55m
Number Of Ingredients 21
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!
Nutrition Facts : Calories 491 kcal, Carbohydrate 40 g, Protein 39 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 114 mg, Sodium 740 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 9 g, ServingSize 1 serving
MY FAVORITE SWISS STEAK
This is the recipe my mom made and I always looked forward to. It is different than most I have seen posted and is very easy to make. The gravy is delicious on mashed potatoes.
Provided by Chris from Kansas
Categories Steak
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Beat flour into steak.
- Sprinkle with salt& pepper.
- Place oil in large pan and heat; brown steak on both sides in pan.
- Remove steak from pan.
- Add onion to pan and cook until tender.
- Add catsup, water, worcestershire sauce, wine, garlic, sugar and mushroom soup to pan and blend.
- Bring to boil, then add steak and turn heat down to simmer.
- Simmer for about 45 minutes or until steak is tender.
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