Saucy Swiss Steak

• 1-1/2 pounds boneless beef round steak (1/2 inch thick)
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons canola oil
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 1 cup chopped green pepper
• 3/4 cup chopped celery
• 1 teaspoon cornstarch
• 1/2 cup cold water
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 teaspoon prepared horseradish

1. Cut steak into serving-size pieces. Combine the flour, salt and pepper; sprinkle over both sides of steak. In a pressure cooker, brown steak on both sides in oil; drain. Add carrots, onion, green pepper and celery.
2. In a bowl, combine cornstarch and water until smooth; add soup and horseradish. Pour over vegetables.
3. Close cover securely; place pressure regulator on vent pipe. Bring cooker to fully pressure over high heat. Reduce heat to medium and cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced.

boneless beef, flour, salt, pepper, canola oil, carrots, onion, green pepper, celery, cornstarch, cold water, tomato soup, horseradish

Taken from www.tasteofhome.com/recipes/saucy-swiss-steak/ (may not work)