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
Ingredients
- 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
Instructions
-
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.
I made swiss steak the first time 50 or 60 years ago. Back then it wasore well known. There was never cream in any i ate, usuall slice carrots and tomato sauce instead of tomatoes. Served over mashed potatoes.
That sounds delicious! I used to make something similar years and years ago in my slow cooker.
Our neighbor often gives us deer cubed steaks. I have now made your Swiss Steak with Tomatoes and Cream and the Cube Steak and Gravy recipes using the deer meat, and both have been excellent. Thanks for the great recipes!
That makes me so excited! I’m glad you liked them!
You’re lucky someone shares their deer meat with you!
Thanks for stopping by!
I love Steak cooked in the pressure cooker. Your Swiss Steak with Tomatoes and Cream looks fabulous! Thanks so much for sharing it with Full Plate Thursday. Have a great week and come back to see us real soon!
Miz Helen
That looks awesome Jaxx. I shared it on my Pinterest buddy. I need to try this at home myself.
Thanks for checking it out!