Swiss Steak with Brown Gravy and the Process of Swissing (Paleo)
Swiss Steak with brown gravy, an easy, economical, flavorful meal, best served with mashed potatoes or mashed cauliflower.
Servings: 6
Ingredients
- 2 pounds rump roast cubed (see notes)
- 1/2 cup tapioca flour
- salt pepper
- 1/4 cup olive oil for frying used as needed
- 4 cups baby bella mushrooms sliced
- 2 onions sliced
- 1/2 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
- 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.
- Season steaks with salt and pepper.
- Heat enough oil in pan to fry steaks, to medium high.
- Dredge meat in tapioca flour.
- Brown meat on both sides. You may need to do this batches.
- Remove meat to dish.
- In same pan, add more oil and saute mushrooms and onions. Onions should have a little bit of golden color.
- Transfer meat and vegetables to slow cooker.
- Add pepper, broth and Worcerstershire or Tamari sauce.
- 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.
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.