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Pressure-Cooker Round Steak Italiano

My mom used to make a similar version of this wonderful dish, and I’ve always enjoyed it. The gravy is especially dense and flavorful. —Deanne Stephens, McMinnville, Oregon
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    8 servings

Ingredients

  • 2 pounds beef top round steak
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup reduced-sodium beef broth
  • 2 tablespoons onion soup mix
  • 2 tablespoons canola oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 8 medium potatoes (7 to 8 ounces each)
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Directions

  • Cut steak into serving-size pieces; place in a 6-qt. electric pressure cooker. In a large bowl, combine tomato sauce, broth, soup mix, oil, vinegar, oregano, garlic powder and pepper; pour over meat. Scrub and pierce potatoes; place over meat.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. Press cancel. A thermometer inserted into beef should read at least 160°. Remove meat and potatoes; keep warm.
  • For gravy, skim fat from cooking juices; return to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with meat and potatoes.
Nutrition Facts
4 ounces cooked beef with 1 potato: 353 calories, 7g fat (2g saturated fat), 64mg cholesterol, 357mg sodium, 41g carbohydrate (2g sugars, 5g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 3 starch, 1/2 fat.

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Reviews

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Average Rating:
  • Michelle
    May 4, 2020

    Taste was excellent! I’m not sure what I did wrong but but the meat was really tough. I would probably try to cut the time in half the next time.

  • Carroll
    Apr 9, 2019

    No comment left