swiss steak

Swiss Steak

Recipe Creator ,Chef Taffiny Elrod
Beef is cut into steaks that are tenderized by pounding and slow cooking in a savory sauce. The result is a rich, delicious dish that goes perfectly with mashed cauliflower. If you would rather skip the step of cutting and pounding the steaks substitute cubed steaks which are already tenderized or ask your butcher to prepare them for you.
Prep Time 30 minutes
Cook Time 2 hours30 minutes
Total Time 3 hours
Course Main Dish
Servings 4serving
Calories 517.5kcal

Equipment

  • oven-proof skillet with tight fitting lid

Ingredients

  • 1.5poundsbeef top round(24 oz) or beef round steak, or beef bottom round
  • 0.25cupbacon fator oil(2 fluid ounces)
  • 2stalkcelerysliced
  • 0.5mediumyellow onionsliced
  • 2clovesgarlicminced
  • 1cuptomatoes chopped, in juice (8 fluid ounces)
  • 1servingBeef Soup Base Keto Chowstirred into 1 cup (8 fluid ounces) warm water
  • 1TbspWorcestershire sauce
  • 1bay leaf
  • 0.25tspsalt
  • 0.13tspground black pepper

Instructions

  • Preheat the oven to 275F
  • Cut the beef against the grain, into four 6-ounce steaks. Place them one at a time, between two layers of heavy plastic wrap or in a freezer bag and pound them with a meat mallet or heavy skillet two or three times until slightly flattened and widened.
  • Pat the steaks dry while you melt the bacon fat in an oven-proof skillet over medium heat.
  • When the bacon fat is hot, carefully add the steaks to the pan. Brown them on each side.
  • Add the celery, onion, and garlic to the pan and cook until the onion is translucent and starting to brown.
  • Stir in the chopped tomatoes and cook, stirring until the sauce is starting to bubble, scraping any cooked bits off the bottom of the pot as you stir.
  • Carefully stir in the Keto Chow, Worcestershire sauce, bay leaf, salt, and black pepper.
  • Bring the contents of the pan back to a simmer, cover tightly and transfer to the preheated oven.
  • Bake covered until the meat is tender and the sauce has reduced and thickened, at least two hours.
  • The dish can be refrigerated well sealed up to five days or frozen up to three months.

Nutrition

Serving: 1 servingCalories: 517.5kcalCarbohydrates: 7.1gProtein: 59gFat: 28.3gSaturated Fat: 10.9gPolyunsaturated Fat: 2.08gMonounsaturated Fat: 12.46gTrans Fat: 0.8gCholesterol: 165.6mgSodium: 697.5mgPotassium: 1014.03mgFiber: 2.93gSugar: 2.49gVitamin A: 345.63IUVitamin C: 2.29mgCalcium: 118.07mgIron: 5.15mgSugar Alcohol: 0.14gNet Carbs: 4.07g