Ingredientes para Pressured Country Kitchen Swiss Steak
- Onion
- 2 large carrots, peeled and chopped
- 2 tbsp vegetable oil
- Chuck Arm Pot Roast
- Balsamic Vinegar
- Beef Stock
- Bay Leaf
- 2 stalks celery, chopped
- Parsnips
- Red Potatoes
- 2 tbsp tomato paste
- Salt & Freshly Ground Black Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pressured Country Kitchen Swiss Steak? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Pressured Country Kitchen Swiss Steak
- Season both sides of the beef steak generously with salt and pepper.
- Heat vegetable oil in a large pressure cooker or Instant Pot over medium-high heat. Brown the beef steak on both sides for about 2-3 minutes per side.
- Remove the steak from the pressure cooker and set aside.
- Add the onions, mushrooms, carrots, and celery to the pressure cooker and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in tomato paste and Worcestershire sauce. Cook for 1 minute more.
- Pour in beef broth, scraping up any browned bits from the bottom of the pot.
- Return the beef steak to the pressure cooker. Ensure the steak is mostly submerged in the liquid. If not, add a little more broth.
- Secure the lid and cook on high pressure for 40 minutes. Allow for a natural pressure release for 10 minutes, then carefully release any remaining pressure manually.
- Remove the beef steak and set aside. Puree the vegetables and gravy using an immersion blender or carefully transfer to a blender and blend until smooth. (If using a blender, vent the lid carefully to prevent pressure build-up).
- Return the pureed gravy to the pressure cooker. If desired, whisk in the cornstarch slurry for a thicker gravy. Simmer for a few minutes to thicken.
- Slice the beef steak against the grain and serve with the delicious vegetable gravy. Garnish with fresh herbs (parsley or thyme) if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
40g
Fat
3g
Carbs
13g
