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| Servings: | Depends on Size of Pressure Cooker |
| Author Notes: |
The original recipe for Pressure Cooker Swiss Steak from Mirro® included pickled onions. Those didn't sound so exciting to me, so I adapted this recipe to my family's tastes. I add two cans of stewed tomatoes and 1-2 cups of water, depending on how long I'm cooking this dish. If I make a double batch, I use 2 cups of water so that the meal doesn't burn before I can get the pressure down. |
| Ingredients: |
For a 4 Quart Pressure Cooker: 1/4 cup flour 1 teaspoon salt dash pepper 1 1/2 pounds round steak-1/2 inch thick 2 tablespoons butter, shortening or oil 2 cans (15 ounces each) stewed tomatoes 1-2 cups water For a 6-8 Quart Pressure Cooker : 1/3 cup flour 2 teaspoons salt 1/4 teaspoon pepper 3 pounds round steak-1/2 inch thick 2 tablespoons butter, shortening or oil 2 cans (15 ounces each) stewed tomatoes 1-2 cups water |
| Instructions: |
Serves 6 or 12 1. Mix flour, salt and pepper. 2. Dice steak into cubes, coat with flour mixture. 3. Brown in hot shortening/oil in cooker. 4. Add tomatoes and water to steak in cooker. 5. Cover, set control at 10 and cook 30 minutes after control jiggles (or cook at high pressure for 15 for 25 minutes). 6. Cool cooker normally for 5 minutes, the place under faucet. Once you open the cooker, you can thicken the juices for a "tomato gravy". Simply mix a little flour with a little bit of cold water, then add to the cooker. Cook with lid off, for about 5 minutes or until juices thicken. Repeat if necessary to thicken juices to the desired consistency. |
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