Swiss Steak Meal
If you prefer a thick gravy, thicken the pan juices with a roux or cornstarch.
INGREDIENTS | SERVES 6
- 2 ½ pounds beef round steak, 1" thick
- 1 tablespoon vegetable oil
- Salt and freshly ground pepper to taste
- 1 medium yellow onion, diced
- 2 stalks of celery, diced
- 1 large green pepper, seeded and diced
- 1 cup tomato juice
- 1 cup beef broth or water
- 6 large carrots, peeled and quartered
- 6 medium white potatoes, scrubbed and quartered
- OPTIONAL: 4 teaspoons butter
Cut the round steak into 6 serving-sized pieces. Add the oil and bring it to temperature over medium heat. Season the meat on both sides with salt and pepper. Add 3 pieces of the meat and fry for 3 minutes on each side to brown them. Move to a platter and repeat with the other 3 pieces of meat.
Leave the last 3 pieces of browned meat in the cooker; add the onion, celery, and green pepper on top of them. Place the other 3 pieces of meat on top and pour the tomato juice and broth or water over them. Place the carrots and potatoes on top of the meat. Close the lid; bring to high pressure and maintain the pressure for 17 minutes. Remove the pan from the heat and allow time for the natural release of the pressure.
Once the pressure has dropped, open the cooker and move the potatoes, carrots, and meat to a serving platter. Cover and keep warm. Skim any fat from the juices remaining in the pan. Set the uncovered cooker over medium heat and simmer the juices for 5 minutes.
Whisk in the butter, 1 teaspoon at a time, if desired. Taste for seasoning and add additional salt and pepper, if needed. Have the resulting gravy available at the table to pour over the meat. Serve immediately.
Pressure Cooker Warning
Remember that you should never fill a pressure cooker more than ⅔ full. When in doubt about cooking times or other issues, check with the instruction manual that came with your cooker.