I was a very picky eater growing up. I liked things plain, didn’t want to try new things and had my mind made up about certain foods. I knew what I liked and didn’t like (supposedly). My mom always made home cooked meals and we ate dinner together every night as a family at the kitchen table. Even if she made something I didn’t particularly care for as a child, there was always at least one thing on the table that I would eat.
Even though I was picky and stubborn, one meal that I enjoyed time and time again (even at a very young age) was Swiss steak. It cooked in the slow cooker for hours and the meat came out so tender, that it would fall apart as soon as you stabbed it with a fork. The sauce was simple and flavorful, and the whole combination was downright perfect.
Until recently, I had totally forgotten about Swiss steak, but I was reminded last week after making a stew that had a similar flavor. Once I remembered, I couldn’t believe I hadn’t made it since I started eating meat again. With that said, I knew it had to be done. I had to make some changes, to make it legit for me, but it was pretty simple to do. I made some other tweaks too, and the recipe came out great. The flavor was pretty spot on.
Thanks for introducing me to Swiss steak so many years ago, mom. I still love it to this day.
- 2 Tbsp grass-fed butter, divided
- 1 medium yellow onion, sliced into half moons
- 2 large cloves garlic, minced
- 2 celery stalks, chopped
- 1 medium red bell pepper, sliced into strips
- 1.5 lb beef top round steak, preferably grass-fed
- 3 Tbsp coconut flour
- 1/2 tsp sea salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 1 tsp + 1/4 tsp onion powder
- Pinch of red pepper flakes, optional
- 1 14 oz can tomato sauce
- 1/4 cup chicken bone broth
- Combine the 1/2 tsp sea salt, coconut flour and 1/4 tsp black pepper on a large plate or shallow dish. Set aside.
- Melt 1 Tbsp of the butter in a large pan over medium heat. Add the onion, garlic and celery; stir. Saute a few minutes, until onion is softened. Remove from heat and pour into the bottom of the slow cooker. Place the sliced red bell pepper on top.
- Melt the remaining 1 Tbsp of butter in the same pan over medium heat. Dredge the round steak in the coconut flour mixture, making sure each side is well-coated. Then, place in the hot pan and brown 3-4 minutes each side. Once done, remove from heat and place on top of the vegetables in the slow cooker.
- Pour the tomato sauce and broth on top. Stir in the onion powder and red pepper flakes (if using), and season to taste with sea salt and pepper. Place lid on slow cooker and cook on high for 5 hours or low for 6-7.
- Once done, taste the sauce and adjust seasoning as needed. Serve with vegetable(s) of choice.
Yields: ~3-4 servings
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