MOM’S SWISS STEAK STEW

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Exquisite, delicate and past tasty, this Swiss Steak Stew is one of my top choices of my mother’s plans. Adjusted and refreshed for the broiler or pressing factor cooker, this one conveys big time in the flavor office and feeds a group.

A brilliant mushroom, onion sauce is made while this cooks, and with an assortment of vegetables, is a full dinner. Yet, you need a few bread rolls to sop up all that exquisite goodness, and I have quite recently the ones, as well.

There is by all accounts a fantasy encompassing pressing factor cookers that is negative and I for one discover them significant in the kitchen, particularly when time is of the pith. These are efficient devices individuals, truly. Gone are the days where it might detonate and it’s substance are on the roof of your kitchen. Try not to be apprehensive as long as you adhere to the maker’s guidelines and utilize presence of mind you’re fine. I utilize my trusty Instant Pot at any rate once every week and love it for it’s efficient value.

A fast singe of the meat in some oil (on the grounds that the InstantPot has a sauté include!), different fixings are added and the cover goes on. Press a catch and after it warms up the clock goes on and you are as of now doing different things while the supper is preparing. It even has a clock that keep things warm after it’s finished. No compelling reason to remain around pausing.

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For this formula I utilized some delivered bacon fat I had in the fridge rather than oil to singe the meat for some additional flavor. My mother’s formula requires a jar of cream of mushroom soup, and keeping in mind that I can see the value in its accommodation, I additionally have a formula to make your own Homemade Condensed Cream of Mushroom Soup without any preparation in the event that you decide to utilize it. I additionally prefer to add the frozen peas toward the finish of cooking so they are not dull dim green and overcooked. We do eat with our eyes, correct?

Ingredients

  • 1 tbsp olive oil or bacon fat
  • 1 1/2 lbs beef sirloin strips chopped (See Note1)
  • 1/2 tsp salt
  • freshly ground black pepper
  • 1 large onion diced
  • 2 cloves garlic crushed and chopped
  • 1/2 tsp red pepper flakes optional
  • 1/2 tsp dried thyme
  • 3 tbsp flour
  • 1 cup dry white wine
  • 1 10.5 oz can Cream of Mushroom soup
  • 1/2 cup beef stock
  • 2 Russet potatoes peeled and cut into 1/2″ cubes
  • 2 large carrots peeled and chopped small
  • 2 ribs of celery diced
  • 1 cup frozen peas
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Instructions

  1. Cut meat into bite sized pieces and season with salt and pepper. Set aside.
  2. Chop the onion, and garlic. Peel and chop potatoes and carrots. Dice the celery.
  3. If cooking in oven: Brown the steak in oil on all sides. Add the chopped onion and cook until transparent. Add garlic and red pepper flakes (optional), thyme and sprinkle the flour on top. Mix to coat and cook for 3 minutes. Stir in the wine, condensed soup and broth, mix thoroughly. Add the potatoes, carrots, celery and cook covered 1 1/2 hours in a 350˚F oven.
  4. Prior to serving add frozen peas and stir in to combine. Cover and allow to rest 5 minutes and serve.
  5. If using a pressure cooker: Brown the steak in oil on all sides. Add the chopped onion and cook until transparent. Add garlic and red pepper flakes (optional), thyme and sprinkle the flour on top. Mix to coat and cook for 3 minutes. Stir in the wine, condensed soup and broth, mix thoroughly. Add the potatoes, carrots, celery and cover with lid. Cook for 20 minutes after regulator starts to rock.
  6. When done, release steam per manufacturer’s instructions and add frozen peas. Stir in to combine with stew. Cover and allow to rest 5 minutes then serve.
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Notes

  • Feel free to use 1 1/2 pounds of whatever beef stew meat you prefer.
  • If you’re converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 25-30 minutes in the Instant Pot. Make sure the Instant Pot setting reads “sealing” and not “venting” to ensure it’s cooked properly.

Nutrition

Serving: 1g | Calories: 662kcal | Carbohydrates: 29.8g | Protein: 28.6g | Fat: 46.1g | Saturated Fat: 24g | Cholesterol: 189.7mg | Sodium: 342.7mg | Fiber: 3.6g | Sugar: 6.4g