Close Topic Options

Swiss Steak P/c

Recipe name:
Swiss Steak P/c

Recipe category:
Beef

What are your thoughts about this tasty dish?

Recipe detials: Swiss Steak (P/C)

2 tb Peanut oil 1 arm roast or chuck roast (trim/cut into 2" cubes 1 lg Onion; finely diced 4 lg Cloves of garlic; minced 1 c Celery; sliced 1/2 c Bell pepper; diced 4 c Canned whole tomatoes with - 1 c Tomato sauce 1 ts Salt Louisiana hot sauce to taste 1/2 ts Oregano leaves; crumbled 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, saut?ed with onions and pine nuts.

Your opinion:
Did you adjust the recipe to fit your needs? What did you add / subtract?

Swiss Steak P/c

I feel swiss steak p/c is a good topic actively for our intensively the big picture forms.