I hadn’t expected to find a recipe for Swiss Steak in my community, but decided to look anyway. Well, as it turned out, there weren’t any, so with the help of Paleo Leap’s site, I modified their Paleo Swiss Steak recipe to an AIP one, and what a pleasant surprise.
This should go well on mashed potatoes/sweet potatoes, mashed cauliflower, riced cauliflower, or even with latkes (potato pancakes)!
Swiss Steak (AIP, Paleo)
- 2 sirloin steaks
- 1 onion sliced
- 8 oz mushrooms sliced
- 1/2 cup nomato sauce or AIP Ketchup
- 1 celery stalk chopped
- 2 garlic cloves minced
- 1 tsp. dried oregano
- 1 bay leaf
- 1 cup beef stock
- 2 tbsp. cooking fat
- Sea salt and freshly ground black pepper
Season the steak generously on both sides with salt and pepper.
Melt cooking fat in a dutch oven over medium-high heat, and brown the steaks, approx. 2 minutes per side.
Remove the steaks and set aside.
Add the garlic, onion, and celery to the dutch oven and cook 1 to 2 minutes or until soft.
Add the sliced mushrooms and cook another 2 minutes.
In a medium size bowl mix together the beef stock and nomato sauce or AIP ketchup.
Place the steaks back into the pot and pour in the beef stock mixture.
Sprinkle with the oregano, add the bay leaf, and season to taste.
Cover and cook over medium heat, 30 to 45 minutes.
Remove the steaks, let rest 5 minutes, and slice.
Serve the sliced steaks topped with the cooked vegetable sauce.
I warmed up some cauliflower rice and placed the sauce on top of it as well - Yummm!