Healthy Slow Cooker Swiss Steak

I purchase a half of a grass fed beef every year from a local farmer and love to try new recipes. Today I tested one and just love it! This recipe came from Tastes Of Lizzy T and it’s a keeper.

Ingredients

3 lbs. grass-fed round steak

½ cup coconut flour

2 tablespoons tapioca starch

1 tablespoon salt

1 teaspoon garlic powder

½ cup onion sliced

2 tablespoons coconut oil for browning steaks

Mushroom sauce:

2 cups beef stock

8-ounce fresh mushrooms

½ teaspoon pepper

½ teaspoon salt

2 cans full-fat coconut milk chilled

2 tablespoons tapioca starch

 Instructions

Put two tablespoons coconut oil in a skillet and turn on medium heat (I use cast iron)

In a small bowl, combine coconut flour, tapioca starch, salt and garlic powder. Mix well.

Dredge the steaks in the flour mixture and place them in a hot skillet. Allow them to brown on the first side, 1-2 minutes, then flip the steaks and allow them to brown for 2 minutes on the other side.

Place the browned steaks in a slow cooker. Top with the onions.

Pour the beef stock, mushrooms, pepper and salt in a blender. Blend on medium speed until mushrooms are chopped to the size you’d like.

Pour the mushroom sauce over the steaks.

Cook on high for 5-6 hours or low for 7-9 hours until the steaks are tender.

Open the chilled cans of coconut milk and scoop out the hardened cream into a bowl. Reserve the clear coconut water for another use.

Mix the coconut cream with 2 tablespoons tapioca starch. Add this to the slow cooker and allow the coconut cream to “melt” in.

Allow the coconut cream to heat through. Mix gently.

 I served this over gluten free egg noodles. It was delicious!