Swiss Steak

Last updated: Sunday November 15, 2020

Ingredients

2
-
lb
 3/4 inch thick bottom round steak, tenderized
2
-
cloves
 Garlic (slightly crushed)
-
2/3
cup
 Seasoned Flour (1 cup flour, 1 tsp salt,½ tsp paprika, ½ tsp garlic powder)
-
1/4
cup
 Bacon Drippings (olive oil can be substituted) 
1
-
-
 Medium Sized Onion (finely chopped)
1
-
-
 Green Pepper (finely chopped)
3
-
-
 Stalks Celery (diced)
3
-
-
 Carrots (diced)
2
-
cups
 Beef Broth
1
-
Can
 (28 oz) Whole Tomatoes (chopped briefly in a food processor)
-
-
-
 Salt (to taste)
-
-
-
 Pepper (to taste)

 

    Directions

    1. Set up a 6 quart pressure cooker.
    2. Cut steak into 8 serving pieces
    3. Rub the tenderized round steak with the garlic clove.
    4. Press as much of the seasoned flour into both sides of the steak as it will hold.
    5. Heat the bacon drippings in the pressure cooker.
    6. Sear steak on both sides until brown. Remove meat from pressure cooker and set aside.
    7. Pour dd the prepared onion, green pepper, celery, and carrots into the pressure cooker and saute. Do not allow the vegetables to brown.
    8. Season to taste with salt and pepper.
    9.  Add the tomatoes.
    10. Add the beef broth.
    11. Add the meat.
    12. Cover the pressure cooker and set pressure to 10 pounds.
    13. When steam rattles the cooker, set timer for 30 minutes.
    14. Remove steak to a hot platter.
    15. Thicken the vegetable gravy with a flour and water slurry.
    16. Serve with mashed potatoes.

    Yield:  6 to 8 servings
    Inspired by a recipe from Mom and Dad Black, and modelled after a recipe in The Joy of Cooking