Swiss Steakwith steamed new potatoes and green beans is always a crowd-pleaser around our place. I like to serve it on cold winter days. It's been rainy here and this seemed just right for our Sunday dinner. Here's the skinny on how to pull this one off...
Season boneless top sirloin or round steak with kosher salt, paprika and fresh ground pepper. Dust lightly with flour.
Heat olive oil over medium-high heat and brown meat.
Slice up a couple of sweet onions, make up some beef gravy and pour it over the steak. I also added some sliced mushrooms. I like to slice up green bell pepper too, but was out of them!
Fast and fabulous, my 6 quart digital pressure cooker is one of my 5 top kitchen must haves. Set it for 60 minutes and walk away...no worries about kitchen accidents.
Steam new potatoes and green beans with a little minced garlic and tomatoes.
Usually I pile on Will's Ultimate Mashed Potatoes, but these baby reds worked out just fine! Plate and serve with a fresh fruit salad and lots of love.
- 3-1/2 pounds boneless top sirloin or round steak
- desired seasoning, kosher salt, paprika and ground black pepper
- 1/4 cup flour
- 3 tablespoons olive oil or canola oil
- 1/4 cup olive oil
- 1/4 cup butter
- 1/2 cup flour
- 4 cups water
- 2 tablespoons Better Than Bouillon Beef Base
- 1 teaspoon ground marjoram
Place the meat in the bottom of a 6 quart pressure cooker or dutch oven. Top with sliced onions and gravy. You can also add other vegetables. I added sliced mushrooms. Cover and set pressure cooker for 1 hour, or bake at 300 degrees for 4 hours. This is also perfect in a slow-cooker, set on low for 8 hours if you like.
Stay warm and comfort-able!