Swiss steak and onions

6 Servings

Ingredients

Quantity Ingredient
-Sue Woodward
2 pounds Beef round steak, 1.1/2\" thick
½ cup Seasoned bread crumbs
¼ cup Olive oil
1 medium Onion; diced
2 cloves Garlic; crushed
1 Carrot; diced
¼ cup Parsley; minced
½ teaspoon Dried tarragon
1 Bay leaf
⅔ cup Beef broth
2 tablespoons Light sherry
2 tablespoons Tomato paste
5 larges Onions; sliced in rings
1 teaspoon Salt
¼ teaspoon Pepper
Noodles; buttered or steamed potatoes to serve

Directions

PRESSURE COOKER COOKBOOK

Cut steak into serving pieces, slitting edges to prevent curling. Place bread crumbs into a shallow dish. Coat steak pieces with bread crumbs, shaking to remove excess crumbs. Heat oil in pressure cooker. Add steak and saute in hot oil, 2 pieces at a time to avoid crowding. Use long handled tongs to turn steak to brown on both sides. Remove and set aside.

Add onion, garlic, carrot, parsley, tarragon, and bay leaf to hot oil and cook 3 mins., stirring with wooden spoon to loosen browned particles on bottom of cooker. Stir in broth, sherry, and tomato paste. Mix well. Place steak pieces in sauce. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 18 mins. Release pressure accdg. to manufacturer's directions. Remove lid.

Add sliced onions to steak and sauce. Season with salt and pepper, stirring well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Gently stir beef and sauce with wooden spoon. Discard bay leaf. Serve with noodles or potatoes. Makes 6 to 8 servings.

Author - Toula Patsalis

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Nov 17, 1998

Related recipes