Swiss Steak And Onions

Categories: Meats, Beef, Pres-cooker
Yield: 6 Servings

-Sue Woodward

--------------------------PRESSURE COOKER COOKBOOK--------------------------
2 lb Beef round steak, 1.1/2"
-thick
1/2 c Seasoned bread crumbs
1/4 c Olive oil
1 md Onion; diced
2 cl Garlic; crushed
1 Carrot; diced
1/4 c Parsley; minced
1/2 ts Dried tarragon
1 Bay leaf
2/3 c Beef broth
2 tb Light sherry
2 tb Tomato paste
5 lg Onions; sliced in rings
1 ts Salt
1/4 ts Pepper
Noodles; buttered or steamed
-potatoes to serve

Cut steak into serving pieces, slitting edges to prevent curling. Place
bread crumbs into a shallow dish. Coat steak pieces with bread crumbs,
shaking to remove excess crumbs. Heat oil in pressure cooker. Add steak and
saute in hot oil, 2 pieces at a time to avoid crowding. Use long handled
tongs to turn steak to brown on both sides. Remove and set aside.

Add onion, garlic, carrot, parsley, tarragon, and bay leaf to hot oil and
cook 3 mins., stirring with wooden spoon to loosen browned particles on
bottom of cooker. Stir in broth, sherry, and tomato paste. Mix well. Place
steak pieces in sauce. Secure lid. Over high heat, develop steam to high
pressure. Reduce heat to maintain pressure and cook 18 mins. Release
pressure accdg. to manufacturer's directions. Remove lid.

Add sliced onions to steak and sauce. Season with salt and pepper,
stirring well. Secure lid. Over high heat, develop steam to high
pressure. Reduce heat to maintain pressure and cook 2 mins. Release
pressure accdg. to manufacturer's directions. Remove lid. Gently stir beef
and sauce with wooden spoon. Discard bay leaf. Serve with noodles or
potatoes. Makes 6 to 8 servings.

Author - Toula Patsalis

Posted to MM-Recipes Digest by "Robert Ellis" on
Nov 17, 1998

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