Best flavored Swiss Steak since I was a kid.
Yes. I used beef broth in place of merlot. It turned out GREAT! I will be making this again.
First time made in instant pot. Turned out great and saved time.
7.30.20 My beef weighed 1.25 lbs, so I followed the recipe as written. I ended up with a lot of leftover tomato gravy, so I will reduce the amount of tomatoes next time. I didn’t read the instructions closely enough. I saw "atural-pressure release" in step #6 and stopped there. To me, that means don’t open the lid until the valve drops on its own. After waiting 30 minutes for the valve to drop, I just released the remaining pressure which was just about none. Meanwhile, my cooked potatoes were sitting on the stove in warm water waiting to be mashed…didn’t think it would take 30 minutes for the valve to drop. So warm mashed potatoes instead of hot, but that’s OK, just spooned on some of the hot tomato gravy. When I looked more closely at the recipe, it says to use the “natural-release method” for 5 minutes, and then release remaining pressure using the “quick-release method,” about 5 minutes. I think the recipe submitter intended for one to wait 5 minutes, and then use the quick-release method. I have to wonder if something was changed in the editing process, but in the future, I’ll wait for 5 minutes, and then release the pressure. Sorry, step #6 is just confusing to me. On the positive side, the beef was very tender, the tomato sauce/gravy (those Italian tomatoes are important) was tasty, and we really enjoyed this.
I made this with venison cutlets instead of beef and beef broth instead of wine just because I didn’t have an open bottle. Served over egg noodles and it was a hit at my house. Oh, I was out of bell peppers and I definitely missed those as a throwback to my Mom’s dish I was longing for but still give this 5 stars.
It’s delicious and so easy. I used venison back strap instead of round steak. I had to add some extra liquid because I got a BURN signal. I did a quick pressure release, stirred it and poured in about a cup of water. It wasn’t burned. Then I put the lid back on and started again. I cooked it for 30 minutes and the venison was fork tender. The gravy is scrumptious.
My 7 year old granddaughter tasted it and loved it. Definitely a keeper.
This is a great recipe with excellent instructions. I'm making it for the 4th time tonight. The only changes I made were omitting the celery & carrot and I was out of Worcestershire and oregano. So I added a bay leaf and more wine. I used plain tomatoes since I didn't have the Italian style. It's delicious even with the changes.
I added another 15 minutes pressure time to tenderize the meat a little more. I also added a half cup of beef stock and used smoked paprika instead of plain. It turned out great! (for my taste buds anyway).
