This one doesn’t use tomatoes and that was my main objection to other recipes. Mix 3 15 ounce cans tomato sauce with 1 6 ounce can of tomato paste, feel free to add whatever herbs/seasoning you desire. Select the saute mode on the pressure cooker for medium heat. Thanks for waiting. Your recipe sounds like it might be close. Hi Beige, what an interesting sounding recipe! In a large shallow dish, combine flour, salt and pepper. Heat skillet or pan to just smoking hot. Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Put 1/2 of the onion in a large bowl and the remainder in another bowl. Swiss steak is a method of slow-cooking a relatively tough cut of beef, such as a round steak. Brown the cube steaks on both sides and set aside. Spread 2 cans of Beef Gravy over top of veggies and then spread Tomatoes on top of gravy. I served it over garlic mashed potatoes. Return patties to skillet, and spoon gravy … I buy round steak and pound it with flour salt and pepper than I brown it with onions after it browns a little I than add stewed tomatoes beef broth and a little more salt and pepper and simmer for a few hours ..than I serve it over cooked rice with rolls I love this it’s quicker using canned stewed tomatoes and it so good next day ! Mmmmmmm, So it is a rainy day here and we couldn’t bar que the steak I had out for dinner. 3 Add steak, herbs, tomato purée: Return the steak to the pan, placing it on top of the onions. Once the steak is cooked to your liking, reduce the heat and add butter and garlic to the hot pan. In a large shallow dish, combine flour, salt and pepper. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. This pressure cooker Swiss steak recipe is a delicious way to turn a tough, inexpensive cut of meat into an amazingly delicious dinner. The meat is browned, and then braised in a tomato sauce. Cover and cook on low for 8-9 hours or until meat is tender. Served over mashed potatoes. 2 cups diced Celery Add olive oil to coat the bottom of the pot. Add the beef broth and bring it to a boil. Add water and Worcestershire sauce. Can this recipe be used with a slow cooker or instant pot? Oven Swiss Steak Recipe. Striploin should be fine, Lia. Salisbury steak is a classic American dish, similar to Hamburg steak and not too different from meatloaf and meatballs (except in shape). Combine the remaining ingredients; pour over steak. Add water and Worcestershire sauce. Cook the patties until they are well browned, about 4 to 5 minutes per side. DIRECTIONS. Definitely a keeper! Or just a can of diced tomatoes. 1 Sear the steak on both sides: Rub flour into both sides of the steak. Crowd the onions around and on top of the steak. Elise Bauer is the founder of Simply Recipes. Heat a large skillet over medium heat with oil and cook meatballs in 2 batches for 6-7 minutes, turning halfway. Add meat, a few pieces at a time, and toss to coat. Heat up Olive Oil and Butter in deep Oven Roaster on top of stove. Cook until golden brown and cooked through. Swiss steak is an old family recipe but I had almost forgotten it since my kids left home a good while ago, so I went on an Internet search to see if I could find something close to the old one I used to make. Add onions and mushrooms to … Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. A Salisbury steak is made with ground beef and shaped into a patty while Swiss steak is actually steak! I chose golden mushroom and beef broth for my version of Swiss steak. Heat a large skillet over medium heat with oil and cook meatballs in 2 batches for 6-7 minutes, turning halfway. Bring the steak in the tomato purée to a simmer and then lower the heat to the lowest heat possible to maintain a low simmer. Spoon the sauce over the steak. Cubed Steak with Onion Gravy is a quick and easy meal that is an economical way to serve beef to your family. Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. For example, for this dish we steamed 4 small, peeled, quartered russet potatoes and 2 carrots, quartered lengthwise and cut into 2 inch segments, for 5-10 minutes. Transfer to a 3-qt. Cut steak into 6 serving-size pieces; dredge in flour mixture. Swiss steak is a braised beef recipe traditionally made with thick pieces of beef round, although you can also use chuck shoulder steak. Elise is dedicated to helping home cooks be successful in the kitchen. This way they’ll soak up some of the flavor from the steak. Her swiss steak was so memorable but she’s gone now and I can’t duplicate it. 1 can Mushrooms bits and piece (OPTIONAL). Pound steak with a mallet to tenderize. The “Swiss” in Swiss Steak has nothing to do with Switzerland, but refers to the process of tenderizing a tough cut of meat. The recipe as is, is simple and basic, but feel free to jazz it up a little bit by adding some frozen vegetables (peas and carrots for example) and some herbs and spices (poultry seasoning, thyme, garlic powder, sage, rosemary, etc. This version has chopped celery, onions, crimini mushrooms, carrots and yellow squash. Put 1/2 of the onion in a large bowl and the remainder in another bowl. Here is how my mother made it; salt and pepper round steak (you can pound, or not, in an attempt to tenderize, it’s the long cooking that tenderizes the meat), brown the meat (I use 2 frying pans, preferably cast iron), slice an onion and a green pepper, add to pans.