Swiss Steak

By Nitaj3

Ingredients

• 2 tbsp olive oil (30 mL)
• 21/2 lbs rib-eye, grass-fed steak (1.1 kg)
• 1/2 cup flour
• 1 tsp salt (5 mL)
• 1 tsp black pepper (5 mL)
• 1 onion, sliced into rings
• 1 carrot, thinly sliced
• 14.5 oz canned, diced tomatoes (411 g)
• 1 cup water (250 mL) (add 1 /12 cups water - better!)
• 2 tbsp tomato paste (30 mL)
• 1 tsp crushed garlic (5 mL)
• 1/4 tsp seasoning salt (1 mL)

Preparation

Step 1

Preheat oven to 350°F (180°C). In small bowl, combine Gluten-Free Bake Mix, salt and pepper. Dredge steaks in bake mix.

In large nonstick frying pan, heat oil over medium heat. Brown steaks in hot oil. Place in large pot with lid. Place onion and carrots over steaks. In medium bowl, combine diced tomatoes, water, tomato paste, crushed garlic, seasoning salt and any remaining bake mix. Pour over steak and vegetables. Put lid on pot and bake 3 hours or until meat is tender. Add more water during the last hour for more sauce, if desired.

Yield: 8 servings
1 serving
504.4 calories
41.2 g protein
33.0 g fat
6.2 g net carbs