Swiss Steak with Mushroom Gravy Instant Pot Version. 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, of course. So I thought rather than heat up the kitchen, I’d pull out the Instant Pot. Then Pat (my StepMom) stepped in and wanted to make Swiss Steak with Mushrooms. What? Mushrooms?
About Swiss Steak with Mushroom Gravy Instant Pot Version:
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 a “Swiss Steak” just not the traditional Old Fashioned Swiss Steak I grew up on. (Oh the sacrilege.) A lot of people, it seems, call this gorgeous beef done in a luscious mushroom gravy “Smothered Steak” which is how I’ve always known it. So call it what you will, Smothered Steak or Swiss Steak, just be sure to call me to the table if you make it!
But anyway, the folks loved Swiss Steak with Mushroom Gravy Instant Pot Version. 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 all agreed, Swiss Steak with Mushroom Gravy Instant Pot is one recipe we’ll be making over and over again. Yep, I was won over. Thanks, Pat for stepping in and suggesting mushrooms!
And of course, we served our Swiss Steak with Mushroom Gravy with mashed potatoes. I mean, really, how could we not with all of that beautiful brown gravy? Being from Iowa, even though it’s a state with a lot of German heritage (which might make you think a lot of noodles and dumplings might be served) I do have a deep and abiding love of meat and potatoes. I do think the Swiss Steak would actually go pretty well with egg noodles, too, though, if that’s your preference.
Making Swiss Steak with Mushroom Gravy Instant Pot Version:
While a commercial “cube” steak can be used for this recipe, sometimes they’re uneven and fall apart. The best results and the method that is going to give you the hallmark texture of Swiss steak (spoon tender but not falling apart)is to use the method of flouring and pounding out your steak with a meat mallet (the pointy side) or the rim of a heavy plate. You can see photos of how this is done on my post for German Beef Rouladen with Mushroom Gravy.
The best beef for this or any Swiss steak is round steak. You can buy a round steak or pick up a round roast (usually that’s less expensive) and slice it yourself into steaks, then pound it out.
Although the Swiss Steak with Mushroom Gravy is a pretty easy, down-home recipe, there are a couple of things to look out for when you make this in the Instant Pot:
It’s very important in an Instant Pot to make sure all the residue or “fond” from cooking is scraped off the bottom or you may get the dreaded “burn” notice. That stops your Instant Pot, and unfortunately, it doesn’t give any indication of how much time has elapsed when the IP is stopped. You’ll need to remove the food, clean any residue off the bottom, return the food and restart the Instant Pot. And this time you’ll need to guess how long to cook it. So be careful if you want to avoid that burn notice.
It is also a bit difficult to regulate the saute function. Don’t let your browned bits burn during the saute process. If needed by, stop, deglaze and continue on. I put a note in the recipe.
Saving Money on Swiss Steak with Mushroom Gravy Instant Pot Version:
One of the things I love about the Instant Pot (and I could go on – oh Instant Pot, how do I love thee?) is that it can so easily, with so little effort, take a cheaper, tough cut of meat like the round steak and cook it till it’s fork-tender. That saves you money right there especially if you don’t want to heat up the oven or wait hours for a slow cooker for a long, slow braise. Do watch for specials, especially in the fall and around many of the major holidays. In fall, the beef goes to market and producers want to move it so it’s often at a low, and during many of the holidays, pricier cuts are in hgh demand; the cheaper cuts often go on sale.
Mushrooms are often on sale at my grocery for about 1/2 price, especially around holidays but are usually at Aldi all the time for around the same as the grocery store sales price. According to the World’s Healthiest Foods, the simple button mushroom has the same health benefits as it’s more expensive siblings which makes it a bargain. Go underdog! When you get your mushrooms home, poke several holes in the bottom of the package to help reduce condensation and store upside down. That usually buys you a day or two.
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 1x
- Category: Main Dish
- Cuisine: American
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
Keywords: Alcohol, Bargain Meal of the Week, Beef, Beef Stock, Instant Pot, mushrooms, Round Steak, sherry, Swiss Steak, Wine
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.