Gee's Swiss Steak (Pressure Cooker)

Recipe Ingredients

2 tablespoons	30ml	Peanut oil
1		Beef arm roast or chuck roast - trimmed and cut into 2 inch cubes
1		Onion - finely diced (large)
4		Garlic - finely diced
1 cup	110g / 3.9oz	Sliced celery
1/2 cup	73g / 2.6oz	Diced bell pepper
4 cups	948ml	Canned whole tomatoes with juices
1 cup	237ml	Tomato sauce
1 teaspoon	5ml	Salt
		Louisiana hot sauce to taste
1/2 teaspoon	2.5ml	Crumbled oregano leaves

Recipe Instructions

Put 2 Tbsp oil into a very hot pressure cooker pot. Braise the beef cubes on all sides until well browned. Add the rest of the ingredients and stir once to distribute ingredients evenly in pot.

Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 20-25 minutes (depending on the grade of meat). Remove pot from heat and cool.

Open the lid and stir gently. Check the consistency of the gravy. If it is too thin, raise the heat to high and reduce to the desired thickness. If it is too thick, add a little water.

My family especially likes this dish served over baked macaroni and cheese with a side dish of peas, sauteed with onions and pine nuts.

Source:
Mrs. Gee

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.