Pressured Country Kitchen Swiss Steak
Transform dinner into a rustic, comforting feast with Pressured Country Kitchen Swiss Steak, a hearty dish steeped in rich flavors and made effortless in the pressure cooker. Tender beef round steak is seasoned, dredged in flour, and browned to perfection, then simmered with a savory medley of diced tomatoes, aromatic vegetables, and a splash of Worcestershire sauce for depth. The addition of thyme and a bay leaf infuses the dish with earthy sophistication, while the pressure cooker ensures melt-in-your-mouth softness in just 30 minutes of cooking time. Finished with a sprinkle of fresh parsley, this classic Swiss steak recipe is the perfect centerpiece for a cozy, home-cooked meal. Ideal for busy weeknights or comforting weekends, serve it warm with mashed potatoes or buttery bread to soak up the rich tomato-based gravy.
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Recipe Information
Ingredients
- 2 pounds Beef round steak
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, peeled and sliced
- 2 stalks Celery stalks, sliced
- 14.5 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1.5 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon Dried thyme
- 1 leaf Bay leaf
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Season the beef round steak with salt and black pepper on both sides. Dredge the steak in all-purpose flour, shaking off the excess.
Set your pressure cooker to the sauté function, and heat the olive oil. Brown the steak on both sides, working in batches if needed. Set the browned steak aside.
Add the diced onion, garlic, carrots, and celery to the pressure cooker. Sauté for 3-4 minutes until the onions are translucent and the vegetables are slightly softened.
Stir in the canned diced tomatoes, tomato paste, beef broth, Worcestershire sauce, dried thyme, and bay leaf. Mix to combine.
Return the browned steak to the pressure cooker, nestling the pieces into the tomato and vegetable mixture.
Secure the pressure cooker lid and set it to high pressure. Cook for 30 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
Carefully open the lid and check the steak for tenderness. Remove the bay leaf and adjust the seasoning with additional salt and pepper if needed.
Transfer the Swiss steak and its rich gravy to a serving platter, garnish with chopped parsley, and serve warm.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 7672 mg | 334% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 34.7 g | ||
| Protein | 290.1 g | 580% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 6389 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
