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.
Servings: 1 servings
Calories: 517.5kcal
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.
