As the weathers gets colder and ball games dominate the weekends one of our favorite meals is a healthy version of country fried steak. Put it on before the game or at half time; it slow cooks in the oven for an hour and a half and the smell is just heavenly.

Start with a nice big piece of grass fed round steak, bone in is always better. Adds flavor and I try and grab that piece and enjoy the marrow in the middle of the bone.

Pound it on both sides evenly; this will thin it a little as well as tenderize it

Cut into pieces

Slice your mushrooms and onions

Heat your lard, tallow or coconut oil over medium heat in a cast iron skillet. Season the meat with sea salt and freshly ground black pepper and sear the pieces of round steak until slightly browned. Transfer to a plate. Saute the onions in the pan for about 3 minutes or until slightly tender; add the mushrooms and saute for an additional 3 minutes.

If we made our own beef stock it should look something like this — nice and gelatinous.

Put the steak back in along with accumulated juices and cover with the mushrooms and onions. Pour in your beef broth and let it melt. Cover and bake at 325 for about an hour and a half or until meat is very fork tender.

Once the meat is done remove from the pan along with the mushroom and onions and it’s time to make the gravy. Heat the juices over medium heat to just barely a boil; add the 1 tbs arrowroot or cornstarch dissolved in 2 tbs of water to the pan and stir constantly for about 1 minute or until thickened.

I served with mashed potatoes but mashed cauliflower will work equally well.
Enjoy!

Recipe & Ingredients
2 -3 lbs grass fed bone-in round steak
2 tbs tallow, lard or coconut oil
2 onions, sliced and halved
8 oz mushrooms, sliced
1 ½-2 cups beef stock*
Sea salt
Freshly ground black pepper
1 tbs arrowroot or GMO free cornstarch
2 tbs cold water

Preparation
Pound a nice piece of round steak until slightly thinner, cut into serving size pieces. Heat a cast iron skillet over medium heat for 3 to 4 min, add in your cooking fat and allow it to melt.

Season the meat with sea salt and freshly ground pepper to taste. Place meat in skillet until browned, flip and brown other side. Reduce heat slightly add onions and cook for 2 to 3 minutes, add mushrooms and continue to cook until tender about 3-4 minutes more.

Return steak to skillet, smother with the mushrooms and onions and add in beef stock allowing it to melt, cover and bake at 350 for approximately 1 hour. Reduce heat to 300 and cook approximately 30 minutes longer or until meat is tender.

After steak is cooked remove meat, mushrooms and onions from skillet. Stir 2 tsp arrowroot into 2 tbs water until dissolved. Add to juices; bring to a low boil stirring constantly until thickened, about 1-2 minutes.
Serve with mashed cauliflower or mashed potatoes.

For more Primal recipes visit Paula Lean Primal Queen

Share this article