Swiss Steak

Name: Swiss Steak
Prep time: 20 min
Total time: 60 min
Yield: 4 Servings
Ingredients: 2 pounds beef bottom round, or top roundu2028; u00bd cup onions, diced; u00bd cup diced carrots; u00bd cup celery, dicedu2028; 14.5-ounce can diced tomatoesu2028; 8 ounces cremini mushrooms, slicedu2028; 3 cloves garlic, mincedu2028; 2 tablespoons olive oilu2028; 1 tablespoon Worcestershire sauceu2028; 1 tablespoon parsley, chopped; 1u00bd teaspoons saltu2028; 1 teaspoon ground black pepper; u20281 teaspoon smoked paprikau2028; 1 teaspoon dried oregano

By Leslie Blythe Beef, Stew Braising, Instant Pot / Pressure Cooker, Sautéing

September 16, 2021

I made this Swiss Steak in an Instant Pot, but I have also included the stovetop/oven method. Swissing is a British expression used to describe how fabric is stretched between rollers or flattened. The meat in Swiss steak, typically round steak, is pounded flat for tenderizing before being browned and braised. It turns out incredibly tender and delicious. I served it over a bed of mashed potatoes.

Prep: 20 mins
Cook: 40 mins
Yields: 4 Servings

Ingredients

2 pounds beef bottom round, or top round 

½ cup onions, diced

½ cup diced carrots

½ cup celery, diced 

14.5-ounce can diced tomatoes 

8 ounces cremini mushrooms, sliced 

3 cloves garlic, minced 

2 tablespoons olive oil 

1 tablespoon Worcestershire sauce 

1 tablespoon parsley, chopped

Dry Seasonings 

1½ teaspoons salt 

1 teaspoon ground black pepper

 1 teaspoon smoked paprika 

1 teaspoon dried oregano

Directions

Instant Pot Instructions

1Trim any excess fat from beef, and cut into 8 to 10 slices about ½-inch thick. Pat dry with paper towels. Stir together all dry seasonings in a small bowl until well-mixed. Add sliced beef and dry seasonings to a resealable bag, and toss until beef is well-coated. 

2Select sauté mode on the pressure cooker for medium heat. Add olive oil to coat the bottom of the pot. Add the beef in batches in a single layer and brown for one minute, flip to brown the other side for another minute, then transfer to a large bowl.  

3Add onions, carrots, celery, and garlic to the pot. Cook for a few minutes to soften, stirring frequently. Turn off sauté mode. Add diced tomatoes, including the liquid, and Worcestershire sauce. Stir together until well-mixed, loosening flavorful brown bits stuck to the pot. Return beef slices to the pot on top of vegetables and then top with mushrooms.

4Secure and seal lid. Cook for 30 minutes at high pressure, followed by 10-minute natural release. Manually release remaining pressure. 

5Uncover and transfer only beef slices onto serving plates. Turn on sauté mode. Boil for about 20 minutes or until the remaining liquid thickens into a sauce, stirring occasionally. Turn off sauté mode. Pour sauce over beef slices. Top with parsley and serve.

Stovetop to Oven Instructions

1Preheat the oven to 300° F.

2Trim any excess fat from beef, and cut into 8 to 10 slices about ½-inch thick. Pat dry with paper towels. Stir together all dry seasonings in a small bowl until well-mixed. Add sliced beef and dry seasonings to a resealable bag, and toss until beef is well-coated. 

3Sear the meat in a Dutch oven making sure to brown well on both sides, then transfer to a large bowl.

4Add onions, carrots, celery, and garlic to the Dutch oven. Cook for a few minutes to soften, stirring frequently. Then add the diced tomatoes, including liquid, and Worcestershire sauce. Stir together until well-mixed, loosening flavorful brown bits stuck to the pot. Return beef slices to the pot on top of vegetables and then top with mushrooms. Cover and cook for 1½ to 2 hours.

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