Pressure Cooker Swiss Steak Casserole Recipe

2020-06-17
  • Yield: 6 servings
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 27m
  • Ready In: 37m

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Nutritional Info

This information is per serving.

  • Calories

    247.6
  • Fat

    4.8 g
  • Saturated Fat

    1.6 g
  • Polyunsaturated Fat

    0.3 g
  • Cholesterol

    64.6 mg
  • Sodium

    435.3 mg
  • Potassium

    835.3 mg
  • Carbohydrate

    22.3 g
  • Fiber

    3.3 g
  • Sugars

    8.2 g
  • Protein

    29.2 g
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Pressure cooker Swiss steak casserole recipe. Beef round steak with vegetables, tomato paste and dry red wine cooked in electric pressure cooker. Fast and extremely delicious beef recipe.

You can also cook Swiss steak in an oven, if desired. To cook Swiss steak in an oven you need to use the following ingredients:

2 pounds (960 g) round beef steak, cut into 4-5 servings,1/2 cup all-purpose flour,1 teaspoon salt,1/2 tablespoon freshly ground black pepper,1 medium yellow onion, peeled and sliced into rings,2 large carrots, thinly sliced,2 stalks celery, thinly sliced,14½ oz (435 ml) can dice tomatoes, undrained,8 oz (240 ml) can tomato sauce, 1 cup (250 ml) water, dash Worcestershire sauce, hot mashed potatoes. Directions:In a large nonstick skillet, heat olive oil over medium-high heat. In a small mixing bowl, combine all-purpose flour, salt, and black pepper. Mix well. Dredge meat in flour mixture. Brown on both sides in hot oil. Remove and transfer to large baking dish. Place vegetables over steak. Pour tomato sauce, undrained tomatoes, water and Worcestershire sauce over. Preheat oven to 375ºF (175º C). Bake in preheated oven for 1½-2 hours or until meat is fork tender.

Serve over hot mashed potatoes.

Pressure Cooker Swiss Steak Casserole Recipe

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Ingredients

  • 28 oz (840 ml) can diced tomatoes
  • 3 tablespoons olive oil
  • 2 large yellow onions, peeled, halved and thinly sliced
  • 4 ½ oz (135 ml) can diced mild green chiles
  • 1 tablespoon minced garlic
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds (960 g) beef eye of round,cut into slices
  • 1/2 cup (125 ml) dry red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour

Method

Step 1

Drain canned tomatoes in a colander set over a large dip bowl. Set tomatoes and liquid aside separately.

Step 2

Heat the olive oil in an instant pot turned to the sauté mode. Add onions and cook, stirring, until even browned, for about 10 minutes.

Step 3

Using a slotted spoon, transfer cooked onions to a large bowl. Stir drained tomatoes, herbs, and seasoning into the bowl with cooked onions. Layer tomato mixture and beef slices in the cooker, starting and ending with a layer of onion mixture.

Step 4

In the bowl with reserved tomato juice, add dry red wine, tomato paste, and all-purpose flour. Whisk until flour dissolves. Pour tomato mixture over the layers in the pot.

Step 5

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 30 minutes.

Step 6

Open pressure cooker, using Quick Release method. Transfer cooked Swiss steak with vegetables to serving dishes. Ladle sauce over the meat.

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