Meal Menu Idea:
Round Steak and Gravy
Riced Cauliflower
Roasted Asparagus
Roasted Asparagus
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| Photo credit: bp.blogspot.com |
ROUND STEAK WITH ONIONS, PEPPERS,
MUSHROOMS & GRAVY
Paleo / Whole 30 compliant
3 lbs. round steak (grass-fed)
olive oil
1 large onion, sliced
2 bell peppers, sliced
2 cups portabella mushrooms, chopped (optional)
3 cups homemade beef stock
1/4 cup balsamic vinegar
sea salt
black pepper
* Cut the steak into1-inch squares; season with salt and pepper.
* Preheat a deep cast iron pot over medium heat.
* Add generous swirl of olive oil.
* Add the vegetables and brown; remove & set aside.
* Add more oil, brown the meat; remove & set aside.
3 lbs. round steak (grass-fed)
olive oil
1 large onion, sliced
2 bell peppers, sliced
2 cups portabella mushrooms, chopped (optional)
3 cups homemade beef stock
1/4 cup balsamic vinegar
sea salt
black pepper
* Cut the steak into1-inch squares; season with salt and pepper.
* Preheat a deep cast iron pot over medium heat.
* Add generous swirl of olive oil.
* Add the vegetables and brown; remove & set aside.
* Add more oil, brown the meat; remove & set aside.
* Add vinegar to the pot and scrape up the fond (little flavorful brown bits that stuck to the bottom of the pot).
* Add beef stock; stir to blend.
* Add beef stock; stir to blend.
* Add meat and vegetables into the pot.
* Reduce heat to low, cover and cook 1 hour until the meat is tender.
* Reduce heat to low, cover and cook 1 hour until the meat is tender.
* Stir occasionally, and add a little more stock if needed.
* Serve hot or package into Grab-n-Go meals for the next day; refrigerate.
* Serve hot or package into Grab-n-Go meals for the next day; refrigerate.
Recipe: w.lynne
Taste. Enjoy. Pass it on!