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  • tmacon1963

Low Carb / Keto, Swiss Steak 5 net Carbs. 14 as pictured

This is what you get when a French Chef makes a Swiss Steak ! Tres Bon ! , Well there is nothing about the recipe is swiss except the pounding flat of the steak a process called swissing , which is used to make a tough piece of meat more tender. This recipe uses traditionally Eye of Round a cheap and rather tough piece of meat . But through the process of swissing and braising you get a fork tender piece of meat enrobed in a tomato and vegetable sauce that is off the chain delicious , so give this American recipe with French twist a try I promise you everybody will love it.

Served here over mashed cauliflower and sautéed Zuchinni.

Low Carb Swiss Steak


2- Pounds eye of round cut into ½ inch slices.

8- Oz white mushrooms sliced or quartered.

4- Slices of Bacon

28 – Ounce can San Marzano tomatoes. D.O.P. being the best.

2- Medium yellow onions small diced.

1- Medium Carrot small diced.

1- Celery stalk small diced.

2- Garlic Cloves minced.

1- Medium green pepper small dice.

1- Medium red pepper small dice.

4- Thyme Sprigs tied with string.

2- Bay leaves.

¼ - Teaspoon cayenne pepper.

1- Tablespoon tomato paste.

Olive oil cooking spray.

Olive oil for sautéing

All-purpose seasoning mixture of 1 part salt, 1 part pepper, 1 part garlic powder.

2- Tablespoons minced parsley or chives.

Equipment, Lined Dutch oven, Sauté Pan. Meat mallet.


Preheat oven to 300 degrees.

Place meat cutlet on a piece of cling wrap spray with olive oil and lightly season with the All-purpose seasoning mixture, do both sides and then cover with another piece of cling wrap , pound with meat mallet till ¼ inch thick . Once flattened cut into two pieces, repeat for each cutlet and set aside.

Cut bacon into lardons (¼ inch strips) and in the sauté pan fry till crispy, remove from pan leaving the bacon drippings in the pan, and reserve the bacon.

With a dry paper towel blot off any excess moisture on each cutlet then fry in the bacon drippings till nicely brown on both sides then remove each to the Dutch oven. Add additional cooking oil to the bacon drippings as necessary.

Once the meat is all browned off, add in to the same pan ½ the diced onions, diced carrots and celery, season with a pinch of salt and pepper. Sauté till the onions and carrots are soft and begin to caramelize. At that point add in garlic and cook for one minute more. Add the wine to de glaze the pan scraping up any brown bits on the bottom, pour the contents over the meat.

Pour the contents of the canned tomatoes into a mixing bowl and crush the tomatoes between your fingers, pour tomatoes over the steak and distribute evenly. Add enough water to just cover the meat. Note if you want add a beef bouillon cube at this time.

Add thyme bundle to the meat mixture along with the, paprika, cayenne pepper, tomato paste and bay leaf. Stir to incorporate.

Place Dutch oven on stove top and heat till the sauce starts to simmer. Cover and place into the pre heated oven set timer for 1 hour 30 minutes.

Meanwhile sauté the remaining onions with the peppers in a little olive oil , seasoning lightly with all-purpose seasoning mixture and cooking till tender , then remove to a mixing bowl and reserve

Sauté mushrooms in olive oil seasoning with All-purpose seasoning mixture, till done and beginning to caramelize, remove and add to the peppers and onions. Note for added flavor, add splash of dry sherry into the mushrooms while cooking tossing to coat.

After 1 hour and 30 minutes, remove the cutlets from the oven and check for tenderness (should be fork tender) if so remove if not cook for 15 minutes to 30 minutes longer.

When meat is tender to your liking, carefully remove each cutlet to a warm serving tray arrange in an over lapping manner. (Placing over rice or mashed cauliflower is a nice option) and keep warm in the oven.

Test the sauce for thickness, if too thin cook down to suit you or if too thick thin down with a little water.

Add in the reserved vegetables and bacon stir and heat on stove top till simmering and the vegetables are hot.

Taste at this point and add salt and or pepper as needed.

Spoon sauce over meat cutlets, garnish with parsley or chopped chives and serve.

You could also garnish with a little Sour Cream or Cream Fresh

Nutrition Facts Servings 8.0 Amount Per Serving calories 273 % Daily Value * Total Fat 11 g 17 % Saturated Fat 5 g 24 % Monounsaturated Fat 2 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 73 mg 24 % Sodium 232 mg 10 % Potassium 524 mg 15 % Total Carbohydrate 7 g 2 % Dietary Fiber 2 g 8 % Sugars 4 g Protein 27 g 54 % Vitamin A 97 % Vitamin C 35 % Calcium 14 % Iron 11 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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