Slivered Swiss Steak
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Ingredients
6 ounces boneless lean steak, partly thawed
1 medium onion
1 medium ripe tomato
2 cloves garlic, minced
4 mushrooms
splash of red wine
2 pats butter or 1 TBSP oil
½ cup frozen small peas
2 TBSP almond flour
dried rosemary to taste
dried parsley to taste
salt to taste
pepper to taste
a drop or two of honey
170 grams boneless lean steak, partly thawed
1 medium onion
1 medium ripe tomato
2 cloves garlic, minced
4 mushrooms
splash of red wine
2 pats butter or 1 TBSP (15 ml) oil
70 grams frozen small peas
2 TBSP (30 ml) almond flour
dried rosemary to taste
dried parsley to taste
salt to taste
pepper to taste
a drop or two of honey
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Instructions
- Sliver the steak using the slicing disk of a food processor.
- Remove from work bowl and set aside.
- Sliver the mushrooms and onions. Set aside.
- Sliver the tomato.
- Preheat a 6-inch (15-cm) skillet.
- Add butter.
- When it foams, add the onions and garlic and cook until onions are translucent and golden brown.
- Add mushrooms.
- Remove from pan.
- Stir fry the steak slices.
- Put the onions back in the pan and add the wine and seasonings.
- Add frozen peas and cook until thawed and warm.
- Add almond flour and stir.
- Remove from heat and allow it to thicken.
Nutritional Info
Storage
Notes
This is very quick and easy using the slicing disk in a food processor.
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