This recipe is sponsored by Ohio Beef. All opinions are my own.
This comforting, slow cooker swiss steak is healthy and made with real food ingredients. It’s a high-protein meal that the whole family will love.
Slow cooker Swiss Steak
For as much as you all love my sweet, rich desserts (cheesecake dip, anyone?), even more so you are thoroughly enjoying our healthy, family-friendly dinners made with real, unprocessed ingredients. Dinners such as chili and meatballs that are whole food, gluten free, grain free, sugar-free and dairy-free.
I’m excited to share this new healthy dinner recipe with you today. It’s one that the hubby will crave and the kids will go crazy for, too.
Slow Cooker Swiss Steak.
Did you grow up eating meals like this? I did. Comforting, creamy, slow-cooked round steaks that are done to perfection, meaning the meat flakes apart with a fork. So tender. So juicy. Think Sunday afternoon dinners with the family, filling our bellies til they can’t hold any more.
With practices, lessons and cross-country meets, our schedule lately has been crazy. Some days too crazy to get a real dinner on the table. About two weeks ago Braden says, “Mom? I want to cook dinner this weekend so we can all sit down and eat together as a family.”
Ouch. Yep. Big “Fail” blinking on my forehead.
I’ve been doing much better since then having a dinner ready w and that is thanks to my slow cooker. Prepare this beef dish in the slow cooker in the morning and it’s a meal to come home to that is simple, convenient and healthy. Just 3 ounces of beef is packed with more than 10 essential nutrients and packs a big protein punch. My kids, like yours, need that protein!
Hints for making this slow cooker paleo swiss steak:
- The first step is to brown the round steaks. Is this necessary, you ask? Yes. It takes less than 10 minutes, but deepens the flavor by caramelizing the outside of the steak. It also gives the steaks a mouth-watering, light breading that is so fantastic. Don’t skip this step. Please.
- The homemade cream of mushroom soup is so easy. You’ll blend beef stock, mushrooms, salt and pepper. I like to blend this until the mushrooms are chopped finely since I don’t really love mushrooms. Matt would love it if I’d leave the mushrooms in huge chunks. If you love mushrooms, add a few additional mushrooms to the slow cooker that are whole.
- After the steak has slow cooked all day and your belly is rumbling because you’ve been smelling roasted beef for hours, it’s time to add the coconut cream. Get two cans of full-fat coconut milk and refrigerate them overnight. Open the cans and scoop out the hardened coconut cream. (Use the leftover coconut water to add to smoothies.) Mix two tablespoons of tapioca starch (or corn starch if you’d like) with the hardened coconut cream and scoop it on top of the swiss steak. Cover the slow cooker and allow it to sit for 20 minutes or so. That coconut cream will melt in, making a gravy that is so delicious served over potatoes.
And that’s about it. Simple, right?
This comforting, slow cooker swiss steak is healthy and made with real food ingredients. A paleo and Whole30 approved dinner that the family will love!
- 3 lbs boneless eye of the round steak
- 1/2 cup coconut flour
- 2 tablespoons tapioca starch*
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1/2 cup onion diced
- 2 tablespoons coconut oil for browning steaks
- 2 cups beef stock
- 8 ounces white mushrooms
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 cans full-fat coconut milk chilled
- 2 tablespoons tapioca starch*
Put two tablespoons coconut oil in a skillet and turn on to medium heat.
In a small bowl, combine the 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 diced onions.
Pour the beef stock, mushrooms, pepper and salt in a blender. Blend for 30 seconds on medium speed, or until the 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.
minutes before serving, 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 just before serving.
If you don't care about this being gluten free/paleo, you can use cornstarch and all-purpose flour in place of the tapioca starch and coconut flour. *This clear coconut water is good in smoothies.