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PdfGluten-Free, Dairy-Free Slow Cooker Round Steak with Mushroom Sauce
Ingredients:
• 3 lbs round steak (eye or top round)
• ½ cup coconut flour (gluten-free)
• 2 tbsp tapioca starch (for dredging and thickening)
• 1 tbsp salt
• 1 tsp garlic powder
• 2 tbsp olive oil
• ½ cup diced white onion
• 2 cups beef stock
• 8 oz white mushrooms
• ½ tsp black pepper
• 2 cans full-fat coconut milk (chilled, for creamy sauce)
Mix coconut flour, tapioca starch, salt, and garlic powder. Dredge steaks in this mixture.
Brown steaks in olive oil over medium heat, 1-2 minutes per side. Place browned steaks in slow cooker.
Add diced onions on top.
Blend beef stock, mushrooms, pepper, and salt until mushrooms are chopped to desired size. Pour over steaks.
Cook on high for 5-6 hours or low for 7-9 hours until tender.
About 30 minutes before serving, scoop hardened coconut cream from chilled cans, mix with 2 tbsp tapioca starch, and stir into slow cooker to thicken and add creaminess.
Heat through gently before serving.