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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
The meat was added back to the pot and I also added the "flavorizers". First Shirley J Beef slow cooker seasoning. You don't have to use this. If you really wanted to replace it, then you could do this with a couple packets of brown gravy mix, but it is not necessary. I also added some Shirley J onion seasoning mix. I love this stuff and use it in place of onion soup mix. If you don't have it you can use 1 envelope of onion soup mix. I would not leave this out. I will leave links below to where you can find the Shirley J products! I also added a cup of ketchup, a 28 ounce can of diced tomatoes and the beef stock, I soaked the mushrooms in along with a bit of Worcestershire sauce for the perfect kick and that's it.
I pressure cooked mine on the meat setting for 20 minutes. You should consult your owner's manual for information on how you should best cook beef dishes. I did a combination release on mine. I allowed the vessel to rest for 10 minutes before releasing the remaining pressure from the vessel. So it is like a combo, natural/quick release.
NOTE: I am using a 10 quart Elite pressure cooker to prepare this recipe. I am using the manufacturers suggestions on how to use my equipment. If you have a different make and/or model of this pressure cooker, please consult your owner’s manual for the best practices for using your piece of equipment.
Preheat the pressure cooker vessel for browning the meat. If your model does not offer this option, you will need to brown your meat in a skillet.
Combine flour and steak seasoning in a zip top bag.
Coat steak pieces in the flour and set aside on a plate.
Heat oil in the vessel.
Brown steak pieces in the hot oil on both sides. Do this in batches and do not crowd the pan or you will not get nice brown steaks.
Remove the steaks and set aside.
Add onion, celery and mushrooms to the remaining hot oil. Stir well to combine. Add the remaining ingredients and stir well.
Add browned steaks back to the mixture and stir well, being sure the meat is under the liquid.
Close the pressure cooker, being sure to check your pressure valve is closed and set your timer for the proper amount of time for this dish. I set mine on the meat setting for 20 minutes. It came out perfect and tender.
The addition of the brown gravy mix is helpful in thickening up the gravy. You can leave it out if you prefer.
This swiss steak came out perfectly tender and delicious. I served it over mashed potatoes and with some green beans for the perfect plate. The flavor was rich and delicious! If you like to make this into a "pepper" steak recipe, simply add in one sliced green and one sliced red bell pepper when adding the vegetables for an amazing combination of flavors!
I hope you give this pressure cooker version of my Swiss steak a try sometime soon and I hope you love it!
I have included some of the things you see in this video in my Influencer page on Amazon. You can find it here: https://www.amazon.com/shop/noreenskitchen
Shirley J. Beef Slow Cooker Seasoning: http://bit.ly/2CPjfV9
Shirley J. Onion Seasoning: http://bit.ly/2CSlWFE
Szeged Steak Seasoning: http://bit.ly/2CRK2QB
Get my cookbooks here: http://bit.ly/1czqM5R
Pressure Cooker Swiss Steak
No better way to fix dinner on the fly on the fly than in your pressure cooker! Today I am taking one of our family's slow cooker favorites and adapting it for my pressure cooker. Swiss steak is the perfect winter's night food. It warms you from the inside out. The smell is intoxicating and you just know dinner is going to be delicious and satisfying. This combination of tender cube steak and a rich, beef and tomato sauce is the perfect answer to the question "What's for dinner?"
2 to 3 pounds of cube steak or round steak
2 cups all purpose flour
1 tablespoon steak seasoning
2 tablespoons vegetable oil
1 onion, sliced
1 cup celery, diced
1 pound mushrooms, sliced
1 tablespoon Worcestershire sauce
1 tablespoon steak seasoning
1 28 ounce can diced tomatoes with juice
1 cup ketchup
1 envelope of onion soup mix
2 envelopes of brown gravy mix (optional)
3 cups beef stock.
This dish starts with cube steaks. You can also use pieces of round steak if you like. In the pressure cooker they will both come out nice and tender. I dredged the pieces of meat in flour I seasoned with my favorite steak seasoning, Szeged steak rub. I will leave a link down below as to where I like to purchase this. Coat all the pieces of meat well and set aside. Discard any unused flour.
Heat your pressure cooker to sautee' This will vary from model to model and brand to brand. I am using my 10 quart Elite pressure cooker in this video. To sautee in mine, I simply use the soup and stew setting and the vessel will heat up for browning our sauteeing. I added some oil to the vessel and browned my dredged steaks in the hot oil. I did this in batches so I would not crowd the bottom.
When the steaks were done, they were set aside and I added the onion and celery and gave them a stir. I also added my mushrooms. A note; I was out of both fresh and canned mushrooms and the weather was not good for errands so I rehydrated some of my freeze dried mushrooms from my extended pantry in some beef stock. I added the mushrooms, which were drained and gave everything a good stir
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