Pressured Country Kitchen Swiss Steak

"This dish has a homey, old fashioned appeal with an updated twist. Instead of thickening with flour, pureed vegetables are used, lending a natural sweet flavor and light finish"
 
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Ready In:
55mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Peel the onion and cut into wedges.
  • Scrub two of the carrots and cut into 2" pieces Heat the oil in the pressure cooker.
  • Add the pot roast and brown well on both sides.
  • Add the onion and the 2 cut carrots.
  • Pour the vinegar into the bottom of the pan and add the stock or broth and bay leaf.
  • Cover pressure cooker and bring up to full pressure.
  • Reduce heat to stabilizer pressure and cook for 30 minutes While the roast is cooking, peel the remaining two carrots.
  • Cut the carrots, celery and parsnips, if used, into 3/4" pieces.
  • Cut the potatoes in half.
  • When the roast has cooked 30 minutes, release pressure.
  • Remove the meat, set aside, and cover to keep warm whil you finish the sauce.
  • Skim the fat from the cooking liquid and remove the bay leaf.
  • Spoon the carrots and onions into a blender and puree.
  • Stir the puree into the cooking liquid.
  • Return to the pressure cooker and add the tomato paste, vegetables, and salt and pepper to taste, mixing well.
  • Cover pressure cooker and bring up to full pressure.
  • Reduce heat to stabilize pressure and cook for 5 minutes.
  • Transfer the roast to a platter and pour the sauce and vegetables over it.

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Reviews

  1. I don't see that anything has been "swissed", so the title is misleading. What you have is a beef stew.
     
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