Swiss Steak

Swiss Steak

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 Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Main Dish
Keyword: Beef Soup Base, Chef Taffiny Elrod
Keto Chow Flavor: Beef Soup Base
Recipe Creator: Chef Taffiny Elrod
Servings: 1 servings
Calories: 517.5kcal
Author: Taffiny Elrod

Equipment

  • oven-proof skillet with tight fitting lid

Ingredients

  • 1 1/2 pounds (24 oz) beef top round, beef round steak, or beef bottom round
  • 1/4 cup (2 fluid ounces) bacon fat or oil
  • 2 celery sticks, sliced
  • 1/2 medium yellow onion, sliced
  • 2 cloved garlic, minced
  • 1 cup (8 fluid ounces) chopped tomatoes in juice
  • 1 serving Beef Soup keto Chow stirred into 1 cup (8 fluid ounces) warm water
  • 1 Tbsp Worcestershire sauce
  • 1 bay leave
  • 1/4 tsp salt
  • 1/8 tsp 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 Facts
Swiss Steak
Serving Size
 
1 serving
Amount per Serving
Calories
517.5
% Daily Value*
Fat
 
28.3
g
44
%
Saturated Fat
 
10.9
g
68
%
Trans Fat
 
0.8
g
Polyunsaturated Fat
 
2.08
g
Monounsaturated Fat
 
12.46
g
Cholesterol
 
165.6
mg
55
%
Sodium
 
697.5
mg
30
%
Potassium
 
1014.03
mg
29
%
Carbohydrates
 
7.1
g
2
%
Fiber
 
2.93
g
12
%
Sugar
 
2.49
g
3
%
Sugar Alcohol
 
0.14
g
Net Carbs
 
4.07
g
Protein
 
59
g
118
%
Vitamin A
 
345.63
IU
7
%
Vitamin C
 
2.29
mg
3
%
Calcium
 
118.07
mg
12
%
Iron
 
5.15
mg
29
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1serving | Calories: 517.5kcal | Carbohydrates: 7.1g | Protein: 59g | Fat: 28.3g | Saturated Fat: 10.9g | Polyunsaturated Fat: 2.08g | Monounsaturated Fat: 12.46g | Trans Fat: 0.8g | Cholesterol: 165.6mg | Sodium: 697.5mg | Potassium: 1014.03mg | Fiber: 2.93g | Sugar: 2.49g | Vitamin A: 345.63IU | Vitamin C: 2.29mg | Calcium: 118.07mg | Iron: 5.15mg | Sugar Alcohol: 0.14g | Net Carbs: 4.07g

Photos by Sarah DeYoung