Swiss steak with tomatoes and cream…I don’t know about you, but it takes me back a little bit. Waaaayyy back to my kiddie years. Swiss steak was a thing way back when.
My mom used to make it, but not in a pressure cooker and NEVER with wine. I do. I’m a wino.
So, the original recipe comes from a book The Great Big Pressure Cooker Book, and it’s just a really simple and accessible recipe. I always have everything on hand except the steak.
And you probably do too! Don’t get caught up or click off with the wine thing. Just use beef broth if you don’t want to use the wine or if you don’t have any hanging around. Don’t have heavy cream? You can use evaporated whole milk in a pinch.
Swiss steak is so easy in the Instant Pot and I hope it brings you back to your kiddie years – as long as you didn’t grow up in an orphanage and had to wear cans for shoes. You don’t want to go back there.
Swiss Steak with Tomatoes and Cream
- 3 tablespoons butter
- 2 pounds bottom round or chuck steak
- 1 teaspoon garlic powder
- cornstarch for dredging
- 1 small onion chopped
- 8 ounces sliced mushrooms
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cloves minced garlic
- ½ cup dry red wine or beef broth
- 1 15ounce can diced tomatoes
- 2 teaspoons Worcestershire sauce
- 3 tablespoons fresh oregano leaves
- ¼ cup heavy cream
Heat the butter in the Instant Pot on the saute setting. Place 1/4 cup of cornstarch in a plate. Season the meat with garlic powder, salt and pepper then dredge it in the cornstarch.
Brown the meat on each side. Remove to a plate.
Add the onions and mushrooms. Sauté for about 5 minutes. Add the garlic and cook for 1 minute more.
Pour in the wine and scrape up brown bits as the wine comes to a simmer. Simmer until the wine reduces by about half. Stir in the tomatoes, Worcestershire, salt, pepper and oregano. Return the meat to the cooker.
Pressure on high for 30 minutes. Let the pressure come down naturally for 10 minutes and release the remaining pressure.
Remove the meat to a serving dish. Set to saute and stir in the cream. Bring it up to a simmer, stirring occasionally. Simmer for a couple of minutes. Ladle the sauce over the steaks.
If you want a smooth sauce, use an immersion blender to blend up the tomatoes. If you want a thicker sauce, simmer and reduce until you like the looks of it.
I like to serve this over rice or noodles or mashed potatoes.