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| This is a gluten free spin on Baba M's famous Swiss Steak recipe. I used coconut flour instead of wheat in my batch and will have to switch out the mushrooms for peppers next time. |
So today is a crazy day. I will be running all day so I am leaving you with a recipe from the archives I made a few weeks ago that I never had a chance to post. It was my pre-Candida diet days. It can easy be adapted to be Candida diet friendly so I will be making it again.
I'm also trying to eat more beef since I can't have pork on my Candida diet and beef is basically the best food to try and combat my low iron problem.
Hope everyone had a wonderful Mother's Day. Mine was awesome. We spent 4 hours at the local fair, the sun was shining and the kids were happy. So I was happy.
Hubby even baked a turkey for dinner. For a former chef he does very little cooking these days. He's not sure what I can and can't eat so he's kind of thrown in the towel. But he stepped up for Mother's Day and it was nice to get a break. And we have LOTS of leftovers so I won't have to cook again today. Bonus since I have no time..........
Paleo Swiss Steak - switch out the mushrooms with some red, yellow or green peppers to make it Candida diet friendly
1 1/2 lbs Beef Minute Steaks, mine were organic/hormone-free/antibiotic-free/grass fed, thin and pounded
1 -2 Tbsp extra virgin olive oil
Coating
3 Tbsp organic coconut flour
1/4 tsp salt
1/4 tsp garlic powder
pepper
Sauce
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 medium white onion, sliced
2 cups mushrooms, sliced
1/2 celery, chopped
28 oz can diced tomatoes (no sugar added)
5.5 oz can tomato paste
1 Tbsp Worcestershire sauce
1 tsp paprika
Heat a griddle or skilled to medium high heat. Drizzle with olive oil. Coat both side of each piece of steak with a light dusting of coating. Fry the beef until coating is browned. About 3 - 4 minutes per side.
In a separate sauce pan, fry garlic and onion in olive oil until softened over medium heat. About 2 minutes. Add celery, mushrooms and celery. Fry for about 5 minutes until vegetables are softened. Add tomato, Worcestershire and paprika. Simmer for about 5 minutes.
Preheat oven to 325 degrees. Transfer half the tomato sauce to a casserole with a lid. Place browned beef on top and then cover with the remaining tomato sauce. Bake with lid on for appox. 1 hour and 20 minutes. Beef should be fork tender.
1 1/2 lbs Beef Minute Steaks, mine were organic/hormone-free/antibiotic-free/grass fed, thin and pounded
1 -2 Tbsp extra virgin olive oil
Coating
3 Tbsp organic coconut flour
1/4 tsp salt
1/4 tsp garlic powder
pepper
Sauce
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 medium white onion, sliced
2 cups mushrooms, sliced
1/2 celery, chopped
28 oz can diced tomatoes (no sugar added)
5.5 oz can tomato paste
1 Tbsp Worcestershire sauce
1 tsp paprika
Heat a griddle or skilled to medium high heat. Drizzle with olive oil. Coat both side of each piece of steak with a light dusting of coating. Fry the beef until coating is browned. About 3 - 4 minutes per side.
In a separate sauce pan, fry garlic and onion in olive oil until softened over medium heat. About 2 minutes. Add celery, mushrooms and celery. Fry for about 5 minutes until vegetables are softened. Add tomato, Worcestershire and paprika. Simmer for about 5 minutes.
Preheat oven to 325 degrees. Transfer half the tomato sauce to a casserole with a lid. Place browned beef on top and then cover with the remaining tomato sauce. Bake with lid on for appox. 1 hour and 20 minutes. Beef should be fork tender.
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