Meal Menu Idea:
Swiss Steak with Mushrooms & Paleo Gravy
Roasted or Riced Cauliflower
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| Recipe credit: bonafidefarmfood.com |
SWISS STEAK WITH MUSHROOMS & PALEO GRAVY
Paleo / Whole 30 compliant
2 lbs. eye of round steaks, sliced thin (8 steaks)
Organic olive oil
Almond or coconut flour
2 yellow onions, diced into large pieces
2 sweet peppers, any color, diced into large pieces
8 ounces portabella mushrooms, sliced
1/3 cup balsamic vinegar
2 cups organic beef broth
1 teaspoon arrowroot
Sea salt & freshly ground pepper
1 teaspoon thyme leaves
1 teaspoon parsley leaves
* Preheat oven to 350 degrees.
* Season steaks with salt and pepper on both sides. Place meat on a cutting board and pound it with a mallet or blade tenderizer; set aside.
* On a plate or shallow bowl, add 1/2 cup coconut flour. Press tenderized meat into the flour until both sides are lightly coated; set aside.
* Heat a large cast iron skillet over medium heat. Add a dollop of oil and sear the meat in small batches; 3 minutes per side.
* Place seared meat in a roasting pan or baking dish. Cover with onions and peppers; set aside.
* Wash and dry mushrooms, remove stems and slice.
* In the preheated meat skillet, add a dollop more of oil.
* Add mushrooms and saute over medium heat for 3-4 minutes; stir often. Add mushrooms to the meat and veggies.
* Add balsamic vinegar and beef broth to the skillet. Sprinkle with arrowroot and whisk to combine. Bring liquid to a low simmer; use a spatula to scrape the brown bits from the bottom of the pan.
* Pour the 'gravy' over meat and vegetables. Season with salt, pepper and herbs.
* Cover and bake for 90 minutes until meat is fork tender.
** Serve steaks with the vegetables and spoon on the 'gravy' from the baking dish. Serve with a large salad of mixed greens and herb vinaigrette. Enjoy!
* Leftovers can be divided into single serving, glass containers and refrigerated for Grab-n-Go meals the next day!
Recipe: w.lynne
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