Swiss Steak

2 pound round steak, 2 inch thick

1 tablespoon vegetable oil

1 (15-ounce) can stewed tomatoes, celery, onion and green pepper-style

2 teaspoon Dijon mustard

2 green pepper, cut into 1 inch cubes

2 onion, cut into 1 inch cubes and separated

2 cup beef broth

1.Cut round steak into 4-inch squares. Heat the oil in the Pressure Cooker Pan on MAX/BROWNING. Add the round steak and brown on both sides.

2.Mix the tomatoes and mustard together. Add the peppers, onion, tomatoes mixture and broth to the Pressure Cooker Pan.

3.Cover with the Lid and set the Pressure Regulator Valve to PRESSURE. Heat on MAX/BROWNING until the Pressure Lift Pin raises.

4.After a few minutes when a steady flow of steam is released from the Pressure Regulator Valve, reduce the Variable Temperature/Pressure Control to 6 - 7 and cook 25 to 30 minutes or until done.

5.Turn the Variable Temperature/Pressure Control to WARMING and unplug the unit. The Power Indicator Light will turn off. Use the Natural Steam Release method. Wait until the Pressure Lift Pin drops.

Makes 2 servings

40.

	5
Steam	6
3	7
3
2	8
1	9
Warming	Max/Browning

Steam

Release

Pressure

Steam Clean

	5
Steam	6
3	7
3
2	8
1	9
Warming	Max/Browning

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