Pressure Cooker Swiss Steak Recipe2021-05-20
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 1:15 h
- Ready In: 1:25 h
Average Member Rating
(2.8 / 5)
4 People rated this recipe
This information is per serving.
Saturated Fat4.5 g
Trans Fat2.2 g
Unsaturated Fat1.5 g
Pressure cooker Swiss steak recipe. Beef round roast with mushroom gravy cooked in a pressure cooker. This is an old-school beef steak. Use 6-quart (6 L) pressure cooker for this recipe.
To cook this steak you need to use the following ingredients:
1½ cups (375 ml) beef broth
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 ½ pounds (1.2 kg) eye of round roast, tied width-wise in three places with butcher’s twine
8 ounces (240 g) of white button mushrooms
1 cup sliced yellow onion
Thinly slice the mushrooms and set them aside. Wash well the scallions and slice green and white parts.
In a large mixing bowl, combine beef broth, Worcestershire sauce, all-purpose flour, and black pepper. Mix well until flour is dissolved. Set aside.
Heat olive oil in a pressure cooker over medium heat. Add beef and brown on all sides, turning once or twice, for about 6 minutes.
Using tongs, transfer meat to a large bowl. Add sliced mushrooms and onions to the pressure cooker. Cook, stirring, until softened, for 4 minutes.
Stir broth mixture well. Pour it into the pressure cooker. Cook, stirring, until bubbling and lightly thickened, scraping any browned bits on the bottom of the cooker.
Return cooked beefsteak to the mushroom gravy.
Close the pressure cooker and lock the lid. For stove pot: Increase heat to high and bring the pot to high pressure. When the cooker reaches high pressure, reduce heat as much as possible. Cook for 30 minutes.
For electric pressure cooker: Set machine to cook at high pressure. Set timer to cook for 75 minutes.
Transfer cooked meat to butting board. Slice it. Pour mushroom gravy over and serve.
Pressure Cooker Swiss Steak Recipe
- 1½ cups (375 ml) beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 ½ pounds (1.2 kg) eye of round roast
- 8 oz (240 g) mushrooms, thinly sliced
- 1 cup slice yellow onion
In a large mixing bowl, combine broth, Worcestershire sauce, flour, and pepper. Mix well and set aside.
Heat the olive oil in a pressure cooker turned to the sauté mode. Add beef round steak and brown on all sides, turning occasionally. Transfer meat to a large plate. Keep warm.
Add sliced mushrooms and scallions. Cook, stirring until softened.
Stir broth mixture well. Pour it into the pressure cooker. Cook, stirring, until bubbling and slightly thickened, scraping up any browned bits from the bottom of the cooker. Return meat to the pot.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 85 minutes.
Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid
Transfer cooked beef to a cutting board. Cut meat. Pour mushroom gravy over. Serve hot.