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Slow Cooker Swiss Steak with Coconut Milk and Mushrooms Recipe

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4.4 from 5 reviews

This Slow Cooker Swiss Steak is a tender, flavorful dish made with round steak coated in a seasoned coconut flour mixture, browned to perfection, and slow-cooked in a savory mushroom and beef stock sauce thickened with coconut cream. It’s a comforting, hearty meal perfect for a set-it-and-forget-it approach, delivering rich flavors with a unique dairy-free twist.

  • Total Time: 8 hours 20 minutes
  • Yield: 8 servings

Ingredients

Coating Mixture

  • 1/2 cup coconut flour
  • 2 tablespoons tapioca starch
  • 1 tablespoon salt
  • 1 teaspoon garlic powder

Steak and Browning

  • 3 pounds round steak (eye of the round or top round)
  • 2 tablespoons olive oil (for browning steaks)
  • 1/2 cup white onion (diced)

Sauce

  • 2 cups beef stock
  • 8 ounces white mushrooms
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt

Thickening and Finishing

  • 2 cans full-fat coconut milk (chilled)
  • 2 tablespoons tapioca starch

Instructions

  1. Prepare the Coating Mixture: In a small bowl, combine the coconut flour, tapioca starch, salt, and garlic powder. Mix well to create the coating mixture for the steaks.
  2. Dredge the Steaks: Coat each round steak thoroughly in the prepared flour mixture, ensuring an even layer on all sides.
  3. Browning the Steaks: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the coated steaks and brown each side for 1-2 minutes on the first side and about 2 minutes on the other side to develop a flavorful crust.
  4. Transfer to Slow Cooker: Place the browned steaks in the slow cooker and top with diced white onion evenly.
  5. Prepare Mushroom Sauce: In a blender, combine beef stock, white mushrooms, ground black pepper, and salt. Blend on medium speed for 30 seconds or until the mushrooms reach the desired chop size.
  6. Add Sauce and Cook: Pour the blended mushroom sauce over the steaks in the slow cooker. Cover and cook on high for 5-6 hours or low for 7-9 hours until the steaks are tender.
  7. Prepare Coconut Cream Mixture: About 30 minutes before serving, open chilled cans of coconut milk and scoop out the hardened cream into a bowl, reserving the clear coconut water for another use.
  8. Thicken with Tapioca Starch: Mix the coconut cream with 2 tablespoons of tapioca starch until smooth, then add this mixture to the slow cooker. Stir gently to combine.
  9. Heat Through and Serve: Allow the coconut cream mixture to heat through in the slow cooker for 30 minutes, stirring gently just before serving to ensure an even, creamy sauce consistency.

Notes

  • You can reserve the leftover coconut water for smoothies or other recipes.
  • Use full-fat coconut milk chilled to easily separate the cream from the liquid.
  • The tapioca starch acts as a thickener for both the coating and the sauce.
  • This dish is naturally gluten-free due to the use of coconut flour and tapioca starch.
  • For extra flavor, you can add herbs like thyme or rosemary to the sauce before cooking.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 7 hours 50 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/slow-cooker-swiss-steak-with-coconut-milk-and-mushrooms-recipe/