Another quick dish that almost cooks itself. My kind of cooking. I used grass-fed flank steak, but any lean cut of steak like round, sirloin, or chuck will do and it need not be grass-fed meat. You need to omit the wine if still on Induction, but this can be enjoyed (with that 1 omission) at all phases of Atkins, Keto programs, Primal and Paleo (if coconut milk is used in lieu of the cream).
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16 oz. lean beef flank, sirloin, chuck or round steak
1/3 c. oat fiber (only a small portion of it is consumed)
2 T. palm, coconut or olive oil
Dash salt and black pepper
½ c. tap water
½ c. heavy cream
¼ c. dry white wine (omit if still on Induction)
1 4-oz. can of mushrooms with juice
¼ tsp. coarse black pepper
DIRECTIONS: Place the oat fiber in a paper or plastic bag. Add a dash of salt and black pepper and stir or shake to mix. Cut the meat into 4 portions and pound with a cleaver to tenderize. While doing this, heat the oil in a non-stick skillet on high. Dredge the meat by dropping 1 piece at a time into the bag. Close bag and shake to coat well. Place meat into hot oil in pan and brown nicely on both sides. When well-browned, lower heat to medium. Add the water and de-glaze the pan to get all the tasty brown bits off the bottom. Add the wine, black pepper and mushrooms with juice. Slow-simmer for about 30 minutes or until meat appears to be tender. Add the cream and simmer to thicken up. Use a bit of your favorite thickener if it seems too thin to you. Serve at once with your favorite side dishes.
NUTRITIONAL INFO: Makes 4 servings, each contains:
22 g fat
3.97 g carbs, 1.67 g fiber, 2.30 g NET CARBS
25.7 g protein
370 mg sodium