And yes, it’s done up in the pressure cooker. You can do it stove top or in the oven if you like. But you know me – pressure cooker or go home.
Not much to say here folks. The original recipe I got out of a book I got from my local library, The Great Big Pressure Cooker Book, suggests eye of the round as the meat. I’m not the biggest fan of eye of the round and since you guys love my pressure cube steak and gravy recipe I figured I would give this a go with cube steak. It’s works, but don’t feel locked into that. Use whatever cut of meat you like, including pork steaks.
SWISS STEAK WITH TOMATOES AND CREAM
2 tablespoons olive oil
2 pounds cube steak
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons minced garlic
1/2 cup dry red wine
1 15ounce can diced tomatoes
3 tablespoons packed fresh oregano leaves
1/4 cup heavy cream
Heat the oil in your pressure cooker on the browning feature. Season the steaks with salt and pepper and brown on each side. Transfer to a plate.
Add the garlic and cook for about 30 seconds. 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 and oregano. Return the meat to the cooker.
Pressure on high for 30 minutes. When done, unplug the machine and let the pressure come down naturally.
Carefully remove the lid when the pressure comes down and remove the meat to a serving dish. Set on your browning feature again and stir in the cream and bring it up to a simmer, stirring occasionally. Simmer for 1 minute. Ladle the sauce over the steaks.
**NOTE: Just a quick couple of things here. Before you ask, “why unplug the machine?” I’ll tell you. It’s just to prevent the keep warm feature from coming on. If you’ll be in the kitchen anyway or you only had a glass or two of wine, you don’t have to bother. You’ll know the pressure has been fully released. If, like me, you forget things easily or drink too much wine, you may want to take preventative measures, like unplugging the machine.
The second thing is that I wish I had added some onions and/or mushrooms to this. If this is also your desire, sauté them after you brown the steaks.