Low Carb Swiss Steak

Low Carb Swiss Steak

This takes a little preparation but once that's done you can relax while it slow cooks in the oven until the meat is so tender it falls apart, no knife required.

INGREDIENTS

1.5 pounds beef round steak (you can buy this already sliced or buy a roast and slice it yourself)

Kosher Salt (to taste)

Freshly Ground or Coarsley Ground Black Pepper (to taste)

1/2 a cup of Carbalose Low Carb Flour (you can buy this from netrition.com)

Oil for frying

1/2 large Oninon thinly sliced

1-2 cloves of garlic, minced (or 1/2-1 teaspoon minced garlic from a jar)

1 - 2 stalks Celery, thinly sliced

2 Tablespoons Tomato Paste

1 can diced Tomatoes

2/3 teaspoon Smoked Paprika

1/2 teaspoon dried Oregano

1/2 Tablespoon Worcestershire Sauce

3/4 - 1 cup Beef Broth

INSTRUCTIONS

Thinly slice the onion and the celery stalk(s).

Add a small amount of oil to a dutch oven on top of the stove, over medium heat.

Sautee the onions and celery until soft.

Add the garlic and sautee another 2-3 minutes. Remove the vegetables from the dutch oven and set aside.

Preheat your oven to 325 degrees.

Slice the roast into fairly thin pieces - approx 1/3 of an inch thick.

Sprinkle the meat slices liberally with the kosher salt and pepper on both sides.

Place the Carbalose Flour in a shallow dish and dredge the meat on both sides.

Place the dredged meat into a ziploc bag and pound with the textured side of a meat mallet on both sides, until it is about 1/4 inch thick.

Dredge in the flour again, and set aside. Repeat until you have all the meat slices prepared this way.

Add a small amout of oil to the same pan you used to cook the onlons and celery. On meduim heat, brown them meat in small batches, setting aside until you've browned all the pieces.

Return the onions, celery and garlic to the dutch oven.

 Add the can of tomatoes, tomato paste, paprika, oregano, Worcestershire sauce and beef broth.

Stir until combined.

Add the meat, be sure and cover with the sauce mixture.

Cover tightly and bake for 2 - 2 1/2 hours or until the meat falls apart easily with a fork.

You may want to check on the progress after about an hour and a half and add a little more beef broth it the sauce is getting too thick too fast.

Serve!

Enjoy!

Note: This recipe makes 4 servings at approximately 9.5 carbs per serving.