Recipe
Classic Swiss Steak with Tomato Sauce
Swiss steak is the technique of making economy beef behave: round steak dredged in seasoned flour, browned hard, then simmered with onion, green pepper and tomato juice until the flour thickens the juices into gravy and the meat relaxes completely. This crowd-scale version feeds a small hall — church-supper cooking in the best sense, with mashed potatoes assumed.
Ingredients
12 | pounds round steaks, 1 inch thick, cut into serving pieces |
|---|---|
1 | cup flour |
| • | salt and pepper |
| • | pepper |
4 | teaspoons cooking oil |
2 | onions, chopped |
4 | green peppers, chopped |
4 | cups tomato juice |
Instructions
| 1. | Prepare the flour by seasoning it with salt and pepper, then use it to coat the pieces of round steaks by pounding gently. |
|---|---|
| 2. | In a pressure cooker, heat up some oil and brown the coated meat until nicely seared. |
| 3. | Add the chopped onions, green peppers, and tomato juice to the cooker, ensuring they are evenly distributed. |
| 4. | Securely close the cover of the pressure cooker. |
| 5. | Attach the pressure regulator to the vent pipe and cook under pressure for 15 minutes at 15 pounds, allowing the flavors to meld perfectly. |
| 6. | Allow the pressure to naturally release before opening the cooker. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 339.7 kcal |
| Protein | 52.8 g |
| Fat | 9.7 g |
| Carbohydrates | 7.5 g |
| Fiber | 0.8 g |
| Sugar | 2.3 g |
Published on Jul 18, 2024 by Luminița
