Swiss Steak

30 minutes Prep: 10 minutes Cook: 20 minutes

625 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	tablespoons	peanut oil
2	pound	beef roast	or chuck roast, trimmed, cut into 2 inch cubes
1	large	onion	finely diced
4	cloves	garlic	large, minced
1	cup	celery	sliced
1/2	cup	sweet bell pepper	diced
4	cups	tomatoes, canned	whole
1	cup	tomato sauce
1	teaspoon	salt
1	x	red hot pepper sauce (eg. Tabasco)	to taste
1/2	teaspoon	oregano leaves	crumbled

Directions

Put 2 tablespoons of oil into a very hot pressure cooker pot. Braise the beef cubes on all sides until well browned.

Add the rest of the ingredients and stir once to distribute ingredients evenly in pot. Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving.

Time from this point on for 20-25 minutes (depending on the grade of meat).

Remove pot from heat and cool. Open the lid and stir gently.

Check the consistency of the gravy. If it is too thin, raise the heat to high and reduce to the desired thickness. If it is too thick, add a little water.

My family especially likes this dish served over baked macaroni and cheese with a side dish of peas, saut�ed with onions and pine nuts.

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Nutrition Facts

Serving Size 608g

Amount per Serving

Calories 625 46% of calories from fat

	% Daily Value*
Total Fat 32.0g	50%
Saturated Fat 10.0g	52%
Trans Fat 0.0g
Cholesterol 191mg	64%
Sodium 1083mg	45%
Total Carbohydrate 21.0g	7%
Dietary Fiber 5.0g	18%
Sugars 10.0g
Protein 63.0g	126%

Vitamin A	12%		Vitamin C	61%
Calcium	16%		Iron	38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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