Swiss Steak is one of my fall back recipes. It uses items that I usually have in the pantry, refrigerator, and/or freezer. And when I cook it in my pressure cooker, I don’t have to plan too far in advance.
The recipe is fairly flexible; adapt the ingredients to use what you have on hand.
2 lbs. round steak (but any inexpensive cut will do), fat trimmed and cut into 4 – 5 oz. pieces
dash of pepper and garlic powder
6 large carrots, cut into big chunks
4 large potatoes, cut into large pieces (I leave the skins on, and if the potatoes are small I cook them whole)
1 small onion, coarsely chopped (if you don’t have an onion, you can use a packet or two of Lipton onion soup mix)
2 cans beef broth
1 – 6 oz. can of tomato paste (if you don’t have tomato paste, you can use a can of diced tomatoes or 2 cups of tomato juice, etc.)
2 cups of water
2 tablespoons corn starch or 1/4 cup flour
Place the meat in the pressure cooker and leave the lid off. Dust the meat with pepper and garlic powder optional. (Most recipes including my mother’s call for flouring the meat before browning it, but I don’t think it is needed, so I don’t do it. I’d rather save those calories for dessert). Brown both sides of the meat. I then remove the meat and brown the onions in the grease from the round steaks.
Then I add the meat back in and place the carrots and potatoes on top of the meat. Add the beef broth, tomato paste, and water. Place the lid on the pressure cooker; Bring to high pressure, reduce heat to stabilize pressure and cook for 10 minutes. Release pressure by putting the pressure cooker in the sink and running cool water over it.
If you wish you can make a gravy by placing 2 cups of the liquid* in a small sauce pan. Slowly add flour** or corn starch, while cooking over a medium-low heat. Simmer for 2 –3 minutes until thick and bubbly.
For some reason I took a picture of my daughter’s plate, and she does not take her Swiss Steak with gravy. She prefers to mash her potatoes with butter instead. I apologize for the unappetizing final photo!
Swiss Steak can be easily adapted to include your favorite flavors. You can add bell pepper, oregano, thyme, sage, worcestershire sauce, etc. My kids just happen to like it a little less “muddied” as my daughter says.
*I freeze the unused liquid. It makes a great beginning for a hearty stew in winter.