Pressure-Cooker Round Steak Italiano
My mom used to make a similar version of this wonderful dish, and I’ve always enjoyed it. The gravy is especially dense and flavorful. —Deanne Stephens, McMinnville, Oregon
Ingredients
- 2 pounds beef top round steak
- 1 can (8 ounces) tomato sauce
- 1/2 cup reduced-sodium beef broth
- 2 tablespoons onion soup mix
- 2 tablespoons canola oil
- 2 tablespoons red wine vinegar
- 1 teaspoon ground oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 8 medium potatoes (7 to 8 ounces each)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Reviews
I don't think the meat is tender enough with this amount of time. I made a similar recipe and had to add another 10 minutes cooking time. I believe that 25-30 minutes cook time with a natural release for at least 15 minutes works well.
I would NOT recommend this recipe. The meat was tough and you could taste the wine vinegar - nasty. I even put the meat back in and cooked another 10 minutes, hoping it would get more tender - nope.
Taste was excellent! I’m not sure what I did wrong but but the meat was really tough. I would probably try to cut the time in half the next time.
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