Post by Loupy on Oct 5, 2014 22:26:59 GMT -7
Braised Round Steak , Gluten-Free, Paleo or Low Carb
From: Pat @ elegantlyglutenfree.com/
This braised beef round steak is a stick-to-your-ribs kind of meal that will fill up hungry teenagers and satisfy even the most die-hard meat-and-potatoes lover. It can be served “au jus” or with a thickened gravy.
My mom taught me to cook this braised beef recipe. In fact, it’s one of my fondest, early cooking-related childhood memories.
The recipe that my mother taught me survived conversion to gluten-free in 2000, when I was forced to go gluten-free by my celiac disease. And, it has remained a family favorite ever since.
Now I’ve converted it again… but, to paleo this time. And, I’ve also included a low-carb option.
This gluten-free braised steak is wonderful with potatoes or rice. It’s also terrific as a paleo recipe, over carrots, kale or onions, or your favorite veggies. When served au jus, it’s a delicious low carb entrée.
It’s so good that it’s been requested as a birthday dinner more than once.
But, why wait for someone’s birthday? Fix yourself some of this braised beef today… It’s easy, only 2-hours to fix and absolutely delicious!
Enjoy!
Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes
Total Time: 2 hours
4 - 6 servings
Ingredients:
1-1/2 Pounds Beef Round Steak
1 Teaspoon Oil
1 Cup Water
1/2 Cup Onion, finely chopped
1/2 Cup Celery, finely chopped
2 Cloves Garlic, crushed or minced
1 Tablespoon GF Worcestershire Sauce, like Lea & Perrins , or Balsamic Vinegar (for Paleo)
1 Teaspoon Dry Mustard
1/2 Teaspoon Paprika
1/2 Teaspoon Thyme
Salt and Pepper to taste
Optional Thickened Gravy:
1 Cup Water
2 Tablespoons Sweet Rice Flour* like Koda Farms Mochiko brand, or Arrowroot Starch (for Paleo), or omit for Low Carb
*Use all purpose flour if not on any special diet.
Directions:
Heat oil in large skillet or Dutch oven.
Brown meat on both sides over medium high, turning when browned but not burnt.
Add the first cup of water, the veggies and seasonings -- everything but the second cup of water and the flour or starch.
Cover and cook on low, just simmering, until very tender, about 1-1/2 to 2 hours.
Do not let it dry out.
There should be about half an inch of liquid in the pan.
Cut meat into serving size pieces.
Adjust seasoning if needed.
Serve au jus or make the thickened gravy as below.
Optional Thickened Gravy:
Five minutes before serving, move the cut pieces of meat to the side in the skillet.
(You can stack them in the skillet to do this, if you want, or put them in a separate dish and keep them warm while making the gravy.)
Stir the flour or starch, if using, into the second cup of water until smooth (sweet rice flour for GF, arrowroot starch for Paleo -- if you use no thickener it will be Low Carb).
Over medium to medium-high heat, stir in the thickener/water mixture.
Continue stirring until thickened and bubbly.
Remove from heat and serve.
