Swiss Steak with Brown Gravy and the Process of Swissing (Paleo)
 
Prep time
Cook time
Total time
 
Swiss Steak with brown gravy, an easy, economical, flavorful meal, best served with mashed potatoes or mashed cauliflower.
Author:
Recipe type: Entree
Cuisine: American
Serves: 6
Ingredients
  • 2 pounds rump roast, cubed (see notes)
  • ½ cup tapioca flour
  • salt, pepper
  • ¼ cup olive oil for frying, used as needed
  • 4 cups baby bella mushrooms, sliced
  • 2 onions, sliced
  • ½ to 1 bell pepper, sliced (optional)
  • 4 cups beef broth
  • 4 tablespoons Worcestershire Sauce (or Tamari Sauce if need gluten free)
  • handful fresh thyme (or 1 tablespoon dried)
  • Parsley and thyme for garnish
  • Kitchen Tools
  • Large Frying Pan
  • Slow Cooker or Dutch Oven
Instructions
  1. You can get your butcher to slice and tenderize a rump roast or bottom round. Tell him you want "swissed" steaks or cubed steaks, or you may find cubed steaks packaged in store.
  2. Season steaks with salt and pepper.
  3. Heat enough oil in pan to fry steaks, to medium high.
  4. Dredge meat in tapioca flour.
  5. Brown meat on both sides. You may need to do this batches.
  6. Remove meat to dish.
  7. In same pan, add more oil and saute mushrooms and onions. Onions should have a little bit of golden color.
  8. Transfer meat and vegetables to slow cooker.
  9. Add pepper, broth and Worcerstershire or Tamari sauce.
  10. Taste and season as needed.
Notes
You can have this ready in two hours if doing in a dutch oven.
You can do it on low in crock pot all day or choose four hours at high.
You may need to add in a little more water (or broth if it's reducing too much.
Recipe by Spinach Tiger at https://spinachtiger.com/swiss-steak-with-brown-gravy/