Connie’s Swiss Steak


Connie’s Swiss Steak

Print Recipe


  • ¼ cup arrowroot
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon granulated garlic
  • 2 pounds cub steak eye of round or lean beef steak (pound to thin)
  • 1 onion
  • 1 stalk celery
  • 1 green pepper
  • 8 oz mushrooms sliced
  • 2 cloves minced garlic
  • 3 tablespoons tomato paste
  • 1 - 15 oz can diced tomatoes
  • 2 cups beef broth
  • 1 Tablespoon Coconut aminos
  • ½ teaspoon dried thyme
  • 2 tablespoons water and 1 tablespoon of arrowroot.


  • Preheat oven to 325degrees. In a large resealable plastic bag combine arrowroot, salt, pepper and garlic.
  • Add steak a few pieces at a time, and shake to coat.
  • On the stove top spray no stick pan and brown your meat. Remove meat to plate.
  • In same pan add the onion, celery, bell pepper, and mushrooms. Turn the heat down to medium and cook and stir for 6-7 minutes or until vegetables are beginning to soften. Add the garlic and tomato paste and cook for 1 minutes
  • Stir in diced tomatoes, beef broth, coconut aminos, and thyme. Scrape the bottom of the pan to release all of the flavorful bits. Return the steaks to the pot, making sure they are covered by the gravy. Cover and bake for 1 ½ -2 hours until meat is tender.
  • Remove the steaks to plate then combine the arrowroot and water in bowl to make a paste. Add to the gravy and bring to boil over medium heat until thick. Serve with garlic rice cauliflower.