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This is wonderful dish. The gravy is especially dense and flavorful.

Prep Time    : 15 mins
Cook Time   : 20 mins
Total Time    : 35 mins

Servings      : 8


·         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


1.  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.
2.   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.
3.  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.


1 serving: 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.

Recipe from tasteofhome.com

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