The secret of making flavorful juices in a meal like this and not use canned broths (most canned broths have fake flavors, chemicals and additives) is to brown the meat really well. Browning your meat leaves tons of flavor pieces at the bottom. Take the time to brown your steak. Use medium heat and turn once it is a pretty brown color.
Season your steak with salt and pepper. Dredge in the flour and put in a hot frying pan with 2 tablespoons of olive oil. Brown on both sides.
Paleo Grass-Fed Swiss Steak Served Over Cooked Quinoa Recipe
- I prefer grass fed beef) cut up in personal pieces. You should get 6 to 8 pieces 3 pounds of round steak
- Two tablespoons of olive oil
- ½ cup coconut flour put on plate
- One large onion chopped
- Two celery stalks chopped
- Two carrots grated
- Three cloves of garlic chopped
- One poblano chili chopped
- One can Rotel tomatoes
- ½ cup dry white wine
- One cup water
- Salt and pepper to taste
- 2 cups cooked quinoa
- Scoot meat over and put in your veggies with a bit more oil. Saute for 5 minutes. Mix the veggies and the meat together and pour in your tomatoes, the juice, the wine and the water. Stir together, add salt and pepper to taste. Make sure to scape the bottom of the pan for all of those flavor bits.
- Cover with a lid or foil and bake at 325 for 2 hours. It might take 2 ½, check your meat for tenderness. If the juices get low, add more water or tomato juice. You want it juicy, so that you place your steak, the veggies and juices over cooked quinoa.