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!
Course: Main Dish
3lbsboneless eye of the round steak
2tablespoonscoconut oilfor browning steaks
For Mushroom Sauce:
2cansfull-fat coconut milkchilled
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.