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Swiss Steak

  • 4servings
  • 30minutes
  • 625calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons peanut oil

  2. 2 pound beef roast or chuck roast, trimmed, cut into 2 inch cubes

  3. 1 large onion finely diced

  4. 4 cloves garlic large, minced

  5. 1 cup celery sliced

  6. 1/2 cup sweet bell pepper diced

  7. 4 cups tomatoes, canned whole

  8. 1 cup tomato sauce

  9. 1 teaspoon salt

  10. 1 x red hot pepper sauce (eg. Tabasco) to taste

  11. 1/2 teaspoon oregano leaves crumbled*

Instructions Jump to Ingredients ↑

  1. Put 2 tablespoons of oil into a very hot pressure cooker pot. Braise the beef cubes on all sides until well browned.

  2. Add the rest of the ingredients and stir once to distribute ingredients evenly in pot. Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving.

  3. Time from this point on for 20-25 minutes (depending on the grade of meat).

  4. Remove pot from heat and cool. Open the lid and stir gently.

  5. Check the consistency of the gravy. If it is too thin, raise the heat to high and reduce to the desired thickness. If it is too thick, add a little water.

  6. My family especially likes this dish served over baked macaroni and cheese with a side dish of peas, saut?ed with onions and pine nuts.

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