Slow Cooker
Mushroom and Onion Smothered Steaks
Roasted Broccoli
Ingredients
- 2½ lb beef round steak, cut into serving-size pieces
- 1 onion, thinly sliced
- 1 (16-oz) pkg whole mushrooms, quartered
- 2 cups organic chicken broth
- 3 Tbsp tomato paste
- 1 Tbsp coconut aminos
- 2 tsp dried thyme
- 2 Tbsp ghee, melted
- 2 Tbsp tapioca flour
Instructions
- Place steak pieces, onion, and mushrooms in a 5- to 7-quart slow cooker.
- Whisk together broth, tomato paste, coconut aminos, and thyme; add to cooker.
- Cover and cook on LOW 8 to 10 hours or until steak is tender.
- Whisk together ghee and tapioca flour in a medium bowl; add 1 cup of hot liquid from cooker. Whisk until smooth.
- Add to cooker; increase heat to HIGH. Cook, uncovered, 30 minutes or until sauce is thickened.
Side Dish Ingredients
- 2 lb broccoli, cut into florets
- 2 Tbsp coconut oil, melted (or use avocado oil)
- 1 tsp salt
- 1 tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Combine all ingredients on a lightly greased rimmed baking sheet. Bake 20 to 25 minutes or until broccoli is browned and tender, turning once.
Paleo Meal Plan
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