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Saucy Swiss Steak

 Saucy Swiss Steak
In Englewood, New Jersey, Susan Keller relies on her pressure cooker to fix this tender round steak in a saucy vegetable mixture. It's delicious over rice.
4-6 ServingsPrep: 25 min. Cook: 15 min. + cooling


  • 1-1/2 pounds boneless beef round steak (1/2 inch thick)
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 1 cup chopped green pepper
  • 3/4 cup chopped celery
  • 1 teaspoon cornstarch
  • 1/2 cup cold water
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 teaspoon prepared horseradish


  • Cut steak into serving-size pieces. Combine the flour, salt and
  • pepper; sprinkle over both sides of steak. In a pressure cooker,
  • brown steak on both sides in oil; drain. Add carrots, onion, green
  • pepper and celery.
  • In a bowl, combine cornstarch and water until smooth; add soup and
  • horseradish. Pour over vegetables.
  • Close cover securely; place pressure regulator on vent pipe. Bring
  • cooker to fully pressure over high heat. Reduce heat to medium and
  • cook for 12 minutes. (Pressure regulator should maintain a slow

2 of 2

Saucy Swiss Steak (continued)

Directions (continued)

  • steady rocking motion or release of steam; adjust heat if needed.)
  • Remove from the heat. Immediately cool according to manufacturer's
  • directions until pressure is completely reduced. Yield: 4-6
  • servings.
Nutritional Facts: 1 serving (1 each) equals 253 calories, 8 g fat (2 g saturated fat), 64 mg cholesterol, 552 mg sodium, 16 g carbohydrate, 3 g fiber, 28 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.