Swiss Steak with Mushroom Gravy Instant Pot. So it all started when I asked the folks what they wanted for dinner. That’s like usually like pulling teeth, but there we were in August: temperature 96 degrees. My Dad immediately said “Swiss Steak.”
Thanks, Dad…I just love to make long, braised meals in 96-degree heat. But I’m not one to deny my fave octogenarian anything. Within reason. So I thought rather than heat up the kitchen, I’d pull out the Instant Pot. Then Pat stepped in and wanted to make Swiss Steak with Mushrooms. What? Mushrooms?
good to know about swiss steak with mushroom gravy instant pot
So I did some checking. It turns out Swiss Steak gets its name from the method of flouring, pounding and browning the meat. So technically, this is “Swiss Steak” just not the traditional Old Fashioned Swiss Steak I grew up on. (Oh the sacrilege.) Most people I know call this gorgeous beef done in a luscious mushroom gravy “Smothered Steak.”
The folks loved this meal. So much they each had seconds and as we sat around chatting after dinner, they kept cutting small pieces off the platter (it is spoon tender) and continued eating. Long after we were all stuffed. We agreed Swiss Steak with Mushroom Gravy Instant Pot is one recipe we’ll be making over and over again. Yep, I was won over.
saving money on swiss steak with mushroom gravy instant pot
Do watch for specials on beef for recipes like Swiss Steak with Mushroom Gravy Instant Pot – the round steak is traditionally the best cut for Swissing and you’ll want to pound the heck out of it.
The advantage is it can be very inexpensive. I often buy it in a “roast” form and cut it into slices rather than buy round “steak” which can cost more per pound. See details on pounding in my post for German Beef Rouladen.Print
Swiss Steak with Mushroom Gravy – Instant Pot
A classic Smothered Steak with Mushroom Gravy. You’ll need mashed potatoes with this recipe.
- Total Time: 1 hour 15 min
- Yield: 6-8 servings
To prepare the beef:
- 2 1/4 pounds round steak (about 3/4″ thick)
- heaping 1/2 cup flour
- 3/4 teaspoon seasoning salt; Try this home-made Seasoning Salt
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
To cook the recipe:
- oil as needed (3 to 5 tablespoons)
- 1 large yellow onion, vertically sliced, about 3/8ths to 1/2 inch thick
- 1/4 cup Sherry or Red Wine
- 8 to 16 ounces mushrooms, sliced thickly
- 1 3/4 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon thyme
- 3 tablespoons minced parsley (2 for the gravy, 1 for garnish)
- 1 tablespoon cornstarch mixed with 1 1/2 tablespoons water
To prepare the beef:
Mix together flour, seasoning salt, salt, and pepper on large plate and set aside. Cut round steak into serving pieces. Dredge steak in flour mixture (really press in well), then use the edge of a sturdy plate to pound the meat.
Repeat this pounding process on both sides until the steak is about 1/2 inch thick and noticeably more tender. Sprinkle on a bit more flour if the beef becomes sticky and the coating of flour disappears. A meat mallet may be used to pound, instead, the large pointed side.
To prepare the recipe:
Set the Instant Pot to Saute. Once hot, add a tablespoon or two of oil. Add meat, working in batches, adding oil as necessary, browning each side until golden, removing and setting on a large plate or platter. (If, as you are browning, the fond begins to get dark, see note.)
Add the mushrooms, onions, and wine and cook for several minutes, scraping up the fond on the bottom, until the wine has nearly evaporated. Add the broth, tomato paste, Dijon, salt, pepper, thyme and two tablespoons of the parsley & gently whisk to mix together.
Nestle the meat back into the Instant Pot, along with any juices, turning and covering as needed so as much meat as possible is submerged and all has some sauce on top.
Hit the Cancel button on the Instant Pot. Add lid and move valve to sealed position. Press the Meat function (35 minutes on medium pressure.) When the 35 minutes are up, allow the Instant Pot to go to the Warm function and leave for 10 minutes. Release any remaining pressure by turning the valve to the open setting. Remove meat to a platter.
Set Instant Pot back to the Saute function, Normal setting. Mix the cornstarch with the tablespoon and a half of cold water. When the gravy comes to a boil in the Instant Pot, stir in the cornstarch mixture and continue to cook, stirring, for a minute or so until thickened.
Using a large slotted spoon, remove some of the mushrooms and onions and place over the steak on the platter. Pour some of the gravy over the meat, sprinkle with parsley and serve the remaining gravy on the side.
- This may not be your experience but I find the temperature of the Instant Pot a little difficult to regulate while browning. After the second batch, the fond began to darken. If this happens to you, stop browning, remove the beef and add the onions, mushrooms, and Sherry, stirring up the fond, and cooking until Sherry is nearly gone.
- Dump into a bowl, add a little more oil and continue browning the beef. When steak is all browned, add the onion/mushroom mixture back in with the broth, tomato paste, Dijon, and seasonings and proceeded with the recipe.
- Serving Size: 1/8
- Calories: 356
- Sugar: 1g
- Sodium: 682mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 82mg
I’ll be bringing this recipe to Angie’s Fiesta Friday #187, hosted this week by Judi @ cookingwithauntjuju.com and Sadhna @ Herbs, Spices and Tradition. Pop by Fiesta Friday to see what everyone else is sharing and take a peek at our co-hosts blogs, too.