How do you prepare a delicious steak on a budget? Try my easy Swiss Steak recipe for pocketbook-friendly, pure comfort food goodness! With simple ingredients, a round steak, and your Insta Pot, this yummy dish will delight your friends and family!
Did you eat Swiss Steak as a child? Or will this be your first time to try it? Imagine fork-tender round steak, braised with flavorful tomato paste, beef broth, onions and garlic. All served with mashed potatoes. Is your mouth watering yet? Mine is.
Related: Are you a fan of slow cooking, whether in a Dutch oven or crock pot? Give these 2 recipes a try: Traditional Style Slow Cooker Chili and Turkey Noodle Soup in the Dutch Oven. Meat comes out sooooo tender and juicy with this method of cooking.
Thank you for stopping by today. Please check out more delicious recipes, comment and let me know how your family liked this one!
Watch this video to see how to make Swiss Steak
Let’s Begin Cooking our Swiss Steak
You will love the simplicity of this recipe! Rounding up the ingredients is a snap and remember, the Insta Pot does all the hard work in this recipe.
INGREDIENTS FOR THE SWISS STEAK RECIPE
- beef bottom round steak 1/2″ thick
- kosher salt
- freshly ground black pepper
- all-purpose flour
- vegetable oil
- onion
- garlic
- bell peppers
- tomato paste
- can diced tomatoes (14.5 oz)
- smoked paprika
- dried oregano
- Worcestershire sauce
- beef broth
Let’s Get Cooking Swiss Steak
- Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper.
- Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture.
- Tenderize the meat using a meat mallet, until each slice is 1/4-inch thick.
- Dredge the slices on both sides once more and set aside.
- Add about 2 tablespoons of the oil to cover the skillet’s bottom. Once the oil begins to shimmer, add the steaks to the pan, careful not to overcrowd them. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
- Set IP to Sauté add a drop or two of oil, add the onions, and garlic. Sauté for about 1 minute add peppers to the pot and sauté a minute more.
- (Add a splash of the beef broth to deglaze the pot, if necessary, scraping up all brown bits from the bottom of the pan.)
- Add the tomato paste and stir to combine and then add tomatoes, smoked paprika, oregano, Worcestershire sauce, and beef broth and stir to combine. Return the meat to the pot and submerge it in the liquid.
- Set IP for Manual for 15 minutes and then natural pressure release for 15 minutes.
- Serve the steaks on top of mashed potatoes with the liquid/gravy over the top.
Substitutions and Additions
No fresh garlic to mince for this Swiss Steak recipe? Have no fear, you can substitute 1/8th teaspoon of garlic powder for each clove of fresh garlic in recipes. So, for this recipe, use 1/4th teaspoon of garlic powder and add it when you add the beef broth to the Insta Pot. Garlic powder can burn when sauteed.
If mashed potatoes are not in your meal plan, you could serve this Swiss Steak over a bed of your choice of noodles or rice! Problem solved!
Can’t find a bottom-round steak? You can use top-round, as well!
Serving and Storing Leftovers, if there are any!
Serve this Swiss Steak with mashed potatoes and store any leftovers in airtight containers in the refrigerator.
Swiss Steak Recipe
Ingredients
- 2 lbs. beef bottom round steak 1/2″ thick trimmed of excess fat
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 large onion thinly sliced
- 2 cloves garlic minced
- 2 bell peppers sliced (about 1/2 “ x 2” strips)
- 1 tbsp. tomato paste
- 1 can diced tomatoes 14.5 oz
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tbsp. Worcestershire sauce
- 1 1/2 cups beef broth
Instructions
- Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper.
- Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture.
- Tenderize the meat using a meat mallet, until each slice is 1/4-inch thick.
- Dredge the slices on both sides once more and set aside.
- Add about 2 tablespoons of the oil to just cover the bottom of a skillet. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd them. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
- Set IP to Saute add a drop or two of oil, add the onions, and garlic saute for about 1 minute add peppers to the pot and saute a minute more.
- (Add a splash of the beef broth to deglaze the pot, if necessary scraping up all brown bits from the bottom of the pan.)
- Add the tomato paste and stir to combine and then add tomatoes, smoked paprika, oregano, Worcestershire sauce, and beef broth and stir to combine. Return the meat to the pot and submerge it in the liquid.
- Set IP for Manual for 15 minutes and then natural pressure release for 15 minutes.
- Serve the steaks on top of mashed potatoes with the liquid/gravy over the top.
Nutrition
Before You Go
Thank you for stopping by to take a quick trip to Switzerland with me today! There are more beef recipes to share, so take a look at these, too!
- One Pot Beef Stroganoff Recipe is my go-to on a busy weekday night! Mmm hmm!
- Five Summer Burgers aren’t just for summer! Try the Taco Burger and the Philly Cheesesteak Burger for a new twist. There are even ideas about a Burger Bar!
- Weekly Meal Planner (Week 49) features a simple Crockpot Lasagna from Mique at ThirtyHandmadeDays and a comforting One Pan Hamburger Gravy by Desiree atThe36thAvenue.
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