With the farce of Bidenomics looming over us, most people I know are struggling to afford even the basics, especially where groceries are concerned. I’ve had to adapt some of my favorite recipes to include cheaper ingredients. Not wanting the holidays to be a downer, I have adapted one of my family’s favorite dishes that has always been made with beef tenderloin to a dish with the same flavors using round steak (which is no longer a budget meat, and has doubled in price, but is cheaper than the tenderloin). The sauce on this delicious Instant Pot Italian Beef Marsala is tender and heavenly and is especially good when crispy garlic cheese bread is dipped into the sauce.

I always get my automatic bread machine mixing Italian bread dough early in the day so I have it ready to dip into the sauce with the steak. You, of course, can use store bought French or Italian bread to make hands-on time minimal. I slice the bread, cover it with lots of butter, rub a cut garlic clove over the butter, and sprinkle with what I refer to as cardboard (the dried kind in the green cylinder) Parmesan cheese (freshly grated Parmesan is a whole different ingredient and doesn’t work as well). Broil until bubbly.

This beef is great served with potatoes – roasted or mashed - or polenta, and a fresh tossed salad, as well as garlic cheese bread. While this is very different from the original Italian steak that I have made in the past, it is a great dish to serve on special occasions.

4 - 6 Servings

1 1/2 pounds round steak, about 3/4" thick (or chuck steak)
1 tablespoon olive oil
Salt and freshly ground pepper, to taste

1 1/2 teaspoons finely chopped garlic
1 teaspoon whole fennel seed

1/2 cup dry marsala wine
1/2 cup dry red wine
2 teaspoons beef bouillon granules or paste
1 tablespoon tomato paste, diluted with 1 tablespoon water
1/2 teaspoon crushed red hot pepper

3 tablespoons flour
5 tablespoons water

1. Turn the Instant Pot to the Sauté setting.
2. Slice the round steak across the grain as thin as possible, 1/4" or less.
3. Add the olive oil to the Instant Pot; stir in the meat. Add a sprinkling of salt and pepper.
4. Stir until browned and any liquid has dissolved.
5. Stir in the marsala wine, red wine, bouillon granules, tomato paste, and red hot pepper.
6. Cover the pot, set the valve to sealing, and set the pot for 30 minutes.
7. When the cycle has finished, let sit 20 minutes.
8. Meanwhile whizz the flour and water in a bullet blender (or gravy shaker) until smooth.
9. Remove the lid from the pot, turn the pot to the sauté setting, stir in the flour mixture, and stir until thickened. Serve with potatoes or polenta.

Amount Per Serving
Calories 287 Calories from Fat 93
Percent Total Calories From: Fat 32% Protein 58% Carb. 10%

Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 3 g
Cholesterol 107 mg
Sodium 85 mg
Total Carbohydrate 7 g
Dietary Fiber 0 g
Sugars 0 g
Protein 42 g

Vitamin A 9% Vitamin C 4% Calcium 0% Iron 23%