PALEO SWISS STEAK
PALEO SWISS STEAK
Swiss steak is not Swiss. It has nothing to do with Switzerland or Swiss cheese or anything like that. What it does have to do with is some good old fashioned comfort food. Swiss steak is round steak that is browned and then braised in a sauce of tomatoes, onion, garlic and herbs. Round steak is usually reasonably priced so this is a nice option if you are on a budget, but still want a hearty meal. Braising is a great way to make tougher cuts of meat tender. You can also use beef chuck if round is not available.
If you don't want to use canned tomatoes you can use one large diced tomato and add another 1/2 cup of beef stock instead. You can also add a bunch of different vegetables to this recipe. Some good additions are celery, mushrooms, bell peppers and/or carrots. If you want to add vegetables, chop them ahead of time and add them in while cooking the onion and garlic (step 5). This goes great served with a cauliflower mash.
If you don't want to use canned tomatoes you can use one large diced tomato and add another 1/2 cup of beef stock instead. You can also add a bunch of different vegetables to this recipe. Some good additions are celery, mushrooms, bell peppers and/or carrots. If you want to add vegetables, chop them ahead of time and add them in while cooking the onion and garlic (step 5). This goes great served with a cauliflower mash.
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Paleo Swiss SteakPrep time: 20 mins Cook time: 1 1/2 hours Servings: 4-6
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Ingredients:
- 2 lbs. beef round (buy it already tenderized/cubed or you can smack it around with a meat tenderizer)
- 4 Tbsp. lard/bacon fat or tallow
- Sea salt
- Ground pepper
- 1 medium onion, cut into thin slices
- 3 garlic cloves, pressed
- 4 Tbsp. arrowroot powder
- 1 14.5 oz. can diced tomatoes (including the liquid)
- 2 Tbsp. tomato paste
- 1 1/2 cups beef stock
- 1 bay leaf
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. paprika
- Sea salt
- Ground black pepper
- Dried parsley (optional)
Equipment:
- Kitchen knife
- Cutting board
- Paper towels
- Meat tenderizer (if not already cubed)
- Plate (to hold the browned steaks)
- Measuring spoons
- Stirring spoon
- Garlic press
- Dutch oven
- Oven Mitts
Directions:
1. Preheat oven to 300F, making sure the oven rack is in the middle. Prepare your meat and vegetables.
2. Dry the meat with paper towels (on both sides) and lay it out on a large plate or cutting board.
3. Season the meat with a little sea salt and ground pepper on each side.
4. Place a large dutch oven on the stove over medium-high heat and heat the lard/bacon fat or tallow Brown the steaks in the pan, a couple at a time, for about 2 minutes on each side. You want to do this in batches so that you don't crowd your pan. Set the browned steaks aside on a plate while you finish browning the rest.
5. Once the steaks are browned, add the onion and garlic to the dutch oven and cook for about 2 minutes, stirring frequently. You may need to add a little more fat to the pan if the bottom is not coated. Now add the arrowroot powder to the pan and stir to make a roux. You want to stir frequently for a couple minutes until it is just a light brown color.
6. Add the diced tomatoes, tomato paste and beef stock and stir to combine, cooking for about 5 minutes until sauce is slightly thickened. Add the bay leaf, garlic powder, oregano and sea salt and ground black pepper to taste. Stir to combine.
7. Return the steaks to the pan and make sure they are covered in the sauce. Cover the pot and place in the oven.
8. Cook for about 1 1/2 hours or until the meat is very tender. Serve with a helping of the sauce and a sprinkle of parsley (optional).
- 2 lbs. beef round (buy it already tenderized/cubed or you can smack it around with a meat tenderizer)
- 4 Tbsp. lard/bacon fat or tallow
- Sea salt
- Ground pepper
- 1 medium onion, cut into thin slices
- 3 garlic cloves, pressed
- 4 Tbsp. arrowroot powder
- 1 14.5 oz. can diced tomatoes (including the liquid)
- 2 Tbsp. tomato paste
- 1 1/2 cups beef stock
- 1 bay leaf
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. paprika
- Sea salt
- Ground black pepper
- Dried parsley (optional)
Equipment:
- Kitchen knife
- Cutting board
- Paper towels
- Meat tenderizer (if not already cubed)
- Plate (to hold the browned steaks)
- Measuring spoons
- Stirring spoon
- Garlic press
- Dutch oven
- Oven Mitts
Directions:
1. Preheat oven to 300F, making sure the oven rack is in the middle. Prepare your meat and vegetables.
2. Dry the meat with paper towels (on both sides) and lay it out on a large plate or cutting board.
3. Season the meat with a little sea salt and ground pepper on each side.
4. Place a large dutch oven on the stove over medium-high heat and heat the lard/bacon fat or tallow Brown the steaks in the pan, a couple at a time, for about 2 minutes on each side. You want to do this in batches so that you don't crowd your pan. Set the browned steaks aside on a plate while you finish browning the rest.
5. Once the steaks are browned, add the onion and garlic to the dutch oven and cook for about 2 minutes, stirring frequently. You may need to add a little more fat to the pan if the bottom is not coated. Now add the arrowroot powder to the pan and stir to make a roux. You want to stir frequently for a couple minutes until it is just a light brown color.
6. Add the diced tomatoes, tomato paste and beef stock and stir to combine, cooking for about 5 minutes until sauce is slightly thickened. Add the bay leaf, garlic powder, oregano and sea salt and ground black pepper to taste. Stir to combine.
7. Return the steaks to the pan and make sure they are covered in the sauce. Cover the pot and place in the oven.
8. Cook for about 1 1/2 hours or until the meat is very tender. Serve with a helping of the sauce and a sprinkle of parsley (optional).
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