A Smoky Twist On The Classic
I don’t know if there is actually anything Swiss about this dish. According to Wikipedia there actually is a way of preparing steak in Switzerland that is similar to this, but I don’t know if I’m buying it.
My guess is that tenderizing the meat by poking holes in it recalls Swiss Cheese, but that is just my guess.
This is something I grew up with. I don’t think I have seen it once since I have been on the West Coast, but in Michigan we probably had it once a week or so the entire time I was growing up.
Speaking of the West Coast, temperatures are still in the nineties, so once again I got up early to do my cooking. I have posted salad recipes for the past few weeks, but from what I hear, it is actually seeming like Autumn in parts of the country (and the rest of the world), so I thought I would prepare something a bit more Autumn-y for those of you not sweating in a hot apartment.
I used top round, but bottom round or chuck will work fine. Sirloin would work, but that’s getting into spendy territory, which you are probably trying to avoid if you are making this type of dish.
Start by taking 1-1/2 to 2 pounds of meat and cut into serving-size pieces, which would probably be 4 pieces for 1-1/2 pounds and about 6 pieces for 2 pounds. I did this by cutting my steak in half, so I have two pieces. Now, cut each of these pieces horizontally through the center so that it is half as thick as before. The goal is to end up with four equal-sized pieces, which I failed miserably at.
Now, go to town on them with one of these poundy poky things:
You don’t need to get it super-thin, you just want to get all the meat to a fairly uniform thickness.
Slice a couple small onions. I used “The Widowmaker” (my nickname for my mandoline). This will make short work of those onions (and anything else that you might get a little too close to it).
Slice a large green pepper into thin strips and press a couple cloves of garlic.
The “smoky” part of this Swiss Steak comes from using fire-roasted tomatoes and smoked paprika.
In a couple tablespoons of coconut oil (or any cooking oil), brown the steak lightly on both sides. It is pretty thin at this point, so you don’t want to overdo it. Do a couple at a time so you don’t overcrowd the pan. Remove to a plate.
Add the onions and peppers to the pan (adding a bit more oil if necessary) and sauté until they start to soften a bit. Toss in the garlic and continue to sauté for another minute or so.
Add just a splash of red wine to deglaze the pan. Now, pour in a can of fire-roasted tomatoes, a tablespoon of tomato paste, some Worcestershire sauce, the smoked paprika, a little dried thyme and some salt and pepper.
Lock the cover on the pan and turn heat to high.
Bring it to high pressure, then adjust heat to maintain high pressure.
Set the time for 20 minutes.
When the time is up, remove from heat and let pressure come down on its own for 10 minutes, then do a quick release.
If you would like the sauce a bit thicker, put over medium-high heat for 5-7 minutes until it cooks down to desired thickness.
Serve with potatoes, rice or egg noodles.
|Pressure Cooker Smoky Swiss Steak|| |
- 2 tablespoons coconut oil, or other cooking oil
- 1-1/2 to 2 pounds round or chuck steak, cut into individual portions
- 2 small or one large sweet onion, thinly sliced
- 1 large green bell pepper, sliced into thin strips
- 2-3 cloves garlic, pressed
- 1 splash red wine
- 1 can fire-roasted tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste), more for seasoning meat
- ½ teaspoon black pepper (or to taste), more for seasoning meat
- 2 bay leaves
- Tenderize steaks with spiky side of mallet and season with a little salt and pepper
- Heat oil in pressure cooker pot over medium-high heat
- Brown meat lightly on both sides and set aside on plate
- Sauté onions and peppers until slightly soft (add a little more oil if necessary)
- Add the garlic and continue to sauté for another minute
- Add a splash of red wine to deglaze the pan, scraping any brown bits off the bottom of the pan
- Add the fire-roasted tomatoes and tomato paste
- Add the Worcestershire sauce, brown sugar, paprika, thyme and salt and pepper
- Stir, then add meat back to pan
- Toss a couple bay leaves on top
- Lock the lid on the pressure cooker and bring to high pressure
- When high pressure is reached, adjust heat to maintain high pressure and set time for 20 minutes
- When time is up, remove from heat and let pressure come down on its own for ten minutes, then do a quick release
- Serve meat and sauce with rice, egg noodles or potatoes.