It has taken me 2 quarter sides of beef to figure out how to cook my grass fed beef, but I have finally figured it out! As most of you know, I buy my meat locally from a farmer and it is 100% grass fed. Why grass fed? Grass fed – Cows, Sheep, buffalo were designed to eat grass. However, today’s ranchers have been feeding them grains to make them fat and sell more meat. These animals were not built to eat grains and therefore quickly get sick. They are then given a constant dose of antibiotics and the quality of the protein in their meat quickly declines. You are what you eat! Ask yourself this question. If the ranchers are feeding these animals grains to fatten them up, and we eat the grain fed beef, wouldn’t we have the same effect? You can visit The Weston A. Price Foundation to see where to buy grass fed meat in your area.
Grass fed meat is much leaner and often times people find it to be a little gamey. Through much experimentation, I have figured out how to cook grass fed beef so it isn’t gamey or tough. The cut of meat I am using in this recipe is round steak. Round steak can be tough if not cooked properly. In order to cook this, you need to stew it and cook it low and slow. When you cook it slowly, the meat becomes fork tender and absolutely wonderful. I am using a crock pot for this recipe however if you do not have a crock pot, you can easily use a dutch oven and cook this dish in a 200° F oven for 8-10 hours. So head on out and get yourself some grass fed meat! I think you all are really going to enjoy this recipe!
Organic Grass Fed Swiss Steak Recipe
Prep Time: 10 minutes- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
Yield: 6 servings 1x
Category: main dish
Method: stovetop, slow cooker
Cuisine: american
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Pin RecipeIngredients
- 2 pounds grass fed round steak (no thicker than 3/4 thick)
- 4 tbsp potato starch seasoned heavily with salt and pepper
- grass fed butter to brown the meat
- 1 medium onion, chopped
- 1–16 oz can tomato and green chilies (or 5–6 fresh tomatoes, chopped)
- 3 cloves of garlic
- 1/4 cup red wine
- 2 tbsp liquid aminos
- 1 cup water
Instructions
- Cut round steak into 6 pieces.
- Tenderize steaks by using a back of a knife or a meat mallet and slightly pound each side.
- Dip meat into the seasoned potato starch and lightly coat.
- In a large skillet melt some butter over medium heat.
- Place steaks into pan and brown both sides of the meat.
- Place meat into crockpot once browned.
- Add the onions to the pan (add a little more butter if needed) and cook until slightly tender.
- Pour cooked onions over the steak in the crockpot.
- Deglaze the pan with liquid aminos and red wine.
- Pour all the tidbits that were in the pan, the wine and liquid aminos over the steak.
- In a medium bowl, combine tomatoes, garlic, and water and mix well.
- Pour this mixture over the steaks.
- Place lid on crockpot and cook on low for 8-10 hours.
- Serve over brown rice or spaghetti squash.
Notes
Nutrition Info: Calories: 274.6 Fat: 5.9g Carbohydrates: 17.8g Protein: 34.7g
Nutrition
- Serving Size: 1 serving
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Looks fantastic! I’m going to try it with wild game.
~ Tiffany Transfer of Health <a href=”http://www.transferofhealth.com”>Healthy Living and Recipes</a>
Looks fantastic! I’m going to try it with wild game.
~ Tiffany
Transfer of Health
http://www.transferofhealth.com / Healthy Living and Recipes
this sounds yummy, too! I will try with a different cut of meat if I can’t get this cut. my kosher butcher carries hormone/abx free, but rarely grass-fed … :~(
yummy… made something close to that last night – everything from the garden – except meat, of course – it was from a rancher friend… was very good 🙂
I have some cube steak, which i think is basically malleted steak. Will that work the same?
Cube steak will work too!
I don’t have the potato starch. What could I use to substitute? I have coconut and almond flour on hand along with arrowroot powder. Would any of those work?
Thanks!
I use white flour.
I have been making it very similar to your recipe for years.
I bake mine in the oven for 2-3 hours at 350.
I do the poundng, seasoning and all the other.
Starches or flours of your choice work well to cost the meat.
To Coat the meat.