Swiss Pepper Steak

With a name like “Swiss Steak”, ya’d think it’d be from Switzerland?! Regardless of where this dish originates, this tender meat and vegetable dish is satisfying!

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These cubed steaks, cooked with vegetables becomes so tender that you can eat it with a spoon!

Swiss actually refers to the preparation of tough meats. Usually done by hitting it with a tenderizer hammer. Most people tend to just buy the steaks already ‘cubed’ from the butcher. After braising, of browning the meat, it is cooked with vegetables.

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Usually this dish is made with just stewed tomatoes, but I always add bell peppers, garlic, onions and shiitake mushrooms for all the extra added benefits.

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You can use fresh tomatoes or canned. Also, can use red onions or white. You can add water to the final product, or even a splash of orange juice. Use whatever you have on hand to make it unique to your kitchen.

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Swiss Pepper Steak

4 Tbsp liquid aminos
2 Tbsp arrowroot starch
2lbs cubed steaks
1 Tbsp ghee
1/4 cup shiitake mushrooms
3 tomatoes diced or 1 28oz can fire roasted tomatoes
1 bell pepper, sliced
1/2 onion, chopped
1/2 tsp garlic, minced
1/2 tsp ginger powder
1/2 tsp paprika
1 tsp black pepper

Method

1) Heat oven to 350°

2) Mix arrowroot starch with liquid aminos. Pour over the raw steaks. Rub ghee or oil on bottom of dutch oven.

3) Put steaks inside without the lid and put in oven until browned (about 20 minutes).

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4) Add all vegetables and spices to the dutch oven. Cover with lid. Let cook for 30 minutes.

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Serve with rice (or cauli-rice for low carb option).

I like to add a small spoonful of ghee to my plate.

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One thought on “Swiss Pepper Steak

  1. Pingback: Coconut Secret Nectar & Aminos Review | Garden of Good Eatin'

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