Swiss Steak Mushroom Gravy Instant Pot

Swiss Steak with Mushroom Gravy Instant Pot

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.”

Swiss Steak Mushroom Gravy Instant Pot

Swiss Steak with Mushroom Gravy

 

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?

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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.

Swiss Steak Mushroom Gravy Instant Pot

Swiss Steak with Mushroom Gravy

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.

Swiss Steak Mushroom Gravy Instant Pot

Swiss Steak with Mushroom Gravy

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Swiss Steak with Mushroom Gravy – Instant Pot

Swiss Steak with Mushroom Gravy Instant Pot

A classic Smothered Steak with Mushroom Gravy. You’ll need mashed potatoes with this recipe.

  • Author: mollie kirby
  • Total Time: 1 hour 15 min
  • Yield: 6-8 servings

Ingredients

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

Instructions

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.

Notes

  • 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.

Nutrition

  • 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.

if you like Swiss Steak with Mushroom Gravy Instant Pot you might like

Super Easy Instant Pot Swiss Steak with Mushroom Gravy! This was a hit with everyone, so rich and tender! Make sure to serve with mashed potatoes for a classic combo! #InstantPotSwissSteak #InstantPotSwissSteakMushroomGravy #InstantPotSmotheredSteak

Swiss Steak with Mushroom Gravy Instant Pot

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Super Easy Instant Pot Swiss Steak with Mushroom Gravy! This was a hit with everyone, so rich and tender! Make sure to serve with mashed potatoes for a classic combo! #InstantPotSwissSteak #InstantPotSwissSteakMushroomGravy #InstantPotSmotheredSteak

43 thoughts on “Swiss Steak with Mushroom Gravy Instant Pot

  1. Fern Slotman

    Oh my! This recipe is fantastic! We had homegrown beef. The round steak we had swissed. Made exactly as posted and served with hot noodles and a big bowl of salads and hot from the oven Italian bread. Best supper ever. This is a keeper as I have lots of swisher steak in the freezer.

    • FrugalHausfrau

      Hi Fern, thanks so much for checking in and letting me know how much you liked it! You made my day! I think my 90 yr old Stepmom has as much fun as I do cooking with the Instant Pot, and this is really a family favorite!

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  3. You’re right Mollie– that gravy IS gorgeous!! nestled on those mashed potatoes– perfect! I’m just wondering how a poor instapot-less person like would adjust the recipe–?? In the oven?? for how long?? I’ll have to used your ingredients and find an old fashioned Swiss Steak recipe! No wonder it was so popular! Are you back in SD?? I’ve been picturing you home in Minn. You’re hard to keep track of girl!! take care! xo

    • Back in SD now, but home soon – the folks are moving into assisted living. So for the Swiss Steak – it’s gonna be a little different.

      I’d use a big oven proof skillet with a lid (or aluminum foil) and follow the recipe to where the meat is added back into the pan, and is turned and all covered with the sauce. The sauce should almost come up to the top of the steak, but not over. Bring to a simmer then cover, bake at 325 degrees F. for (educated guess) 1 1/2 hours or so.Maybe a little less, maybe a little more, until tender.

      • Got it Mollie– slow bake til tender. It is so mouthwatering on the plate! Want to give it a try soon! And– what a big change for your parents! Did they initiate the move? Will they still be in SD? Are they looking forward to it? Are you the packer and mover? Hope and pray it’s a happy transition for all of you and they settle in and find good people there! xox friend!

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    • Hi Tracey. I have a regular stove top pressure cooker that I’ve used for years and when I went back to my house, used it. My Instant Pot was left at the folks. I couldn’t believe how much I like the Instant Pot – I went from buying it just basically to try it out to loving it. I just made dinner tonight with it. 🙂

  5. Never made Swiss steak and I’m not sure I even have eaten it. Looks and sounds good. Promised myself I would not buy any more kitchen appliances and make do with what I have – thus no Instapot. Happy FF and happy weekend.

    • I’m a little surprised, after all I think you’re included in the Midwest (although sometimes Michigan is and sometimes it isn’t? I can’t keep track) and I think this is a pretty down home meat & potatoes type of Midwestern meal.

      I promised myself the same thing, but am surprised at how much I DO like the Instant Pot – but then only time will tell. Sometimes there’s that infatuation phase and then something sits around for a decade or so, lol!!

      • I didn’t buy an Instant Pot until I saw that my friends that were raving about it last Christmas were still raving about it. I finally gave in and bought one because we have purchased an RV and I thought it would be great to have in it for cooking on hot days. I think I’ll have to buy a second one because this one is staying in the house!! I don’t use it every day but I probably use it at least once a week. Not only does it cook things wonderfully, it reheats wonderfully. I bought some stackable stainless steel insert pans so that I can cook/reheat two different things at the same time. It reheats foods more evenly than in the microwave, doesn’t dry out or change the texture, and although it takes time for the IP to come up to temperature I think it’s worth it for the end results. No stopping to stir every 2 minutes to move around the hot spots.

        By the way, I’m getting ready to try out your Swiss steak tonight. It’s one of my favorite foods. For leftovers I love to reheat it and then stir in some sour cream and serve over noodles like a stroganoff. Yummmmmm

        • Hi Shannon! I don’t have the inserts, yet! It’s on my plan of things to look for online after Thanksgiving! I haven’t used my Instant Pot for reheating but I can imagine how good it works. When I made the Instant Pot Gyros I steamed the pita in the IP and it tasted just like it came from a restaurant.

          I hope you love that Swiss Steak as much as we do – and can I say reheating it and making it into stroganoff is brilliant!! 🙂 Great tip, thanks!! 🙂

          Mollie

    • Yes, you absolutely could, and I thought about putting down basic instructions for those who maybe haven’t been cooking as long as we have (or maybe I should speak for myself) but didn’t want to until I tried it. I’m guessing a bit more liquid might be in order.

      • I’ve never made Swiss Steak in my life. It wasn’t something my mom ever made and I only learned of it as I grew older and talked to my Canadian school or work mates. But I love that picture of the dark mushroom gravy over the mashed potatoes … a picture IS worth a thousand words.

  6. Oh my Gooooood, I want this dish like now! The gravy over the meat looks so rich and comforting. This is my kind of food. Great job Mollie 😀

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