https://i.ytimg.com/vi/6kkghE0EJWU/maxresdefault.jpg00KetoFocushttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngKetoFocus2022-03-23 08:33:302022-03-23 08:33:30Making a JUICY STEAK with my SECRET WEAPON – Budget friendly keto dinner
I love the fact that you consider the budget x quality aspect of the meals you create. It is fundamental to encourage as many people as possible to persist on this life style.
Nice recipe, but man, you really need to tell people that your carb counter is showing 1/6th of the carbs (ie. one serving). I was very confused with the low numbers (should've been closer to 30 carbs) until I looked at the recipe and figured out how you were calculating it. And btw, six servings? Really? Personally, I'd call that lunch, but maaaybe 3 servings if you're eating light for the day. π
Yum! Swiss Steak! We used to have it often when I was a kid. My mother would pound it outa bit first (and dredge in flour) but itβs essentially the same flavors! I wasnβt a fan as a kid, but looks good to me now! π I think Iβll give this a try in a couple of weeks – have a freezer full of stuff (and by full I mean i canβt get another single thing in there!) I need to cook through first!
I bought Chuck roast yesterday at 5.49 per pound. I cut it into steaks, fried it medium rare. My first time making like this. I will never pay 15.99 per pound of ribeye anymore for sure. It was absolutely delicious and I am mostly meat base diet.
I've gotten chuck roast and bottom round at Aldi in Georgia for $4.99 / lb. I cooked them in my 3qt InstaPot and had to cut them down to 2 lb roasts, but I guess I could slice them into 1 inch steaks?
Personally I like boneless bottom blade (also known as chuck depending on where you live), thatβs the closest to ribeye that Iβve been able to find and for almost half the cost. Iβve even heard other people call it poor manβs ribeye. If you can get it itβs worth giving a try.
So glad your showing instant pot I have it but havenβt use it canβt wait to use it now. Canβt wait to try kettle n fire items. Thanks for 20% off
The Popping sound every so often needs to be toned down as it sounds like it is gonna pop my head off!! Just a slight Ding would work as well and not be as intrusive to those with a slight bit of headache
Absolutely love your videos and I have every thing you show us & make I am buying to make or have in my tiny kitchen. So I donβt have to be eat non low carb meals. Thank you.
Question for the chemist side…. We have a cow that has been really tough. I use bromelain as tenderizer but that's dicey to get right if you aren't used to it. I've heard you can poke the meat with a fork and sprinkle with baking soda for a few minutes then rinse to tenderize…. I'm not sure this is a fix and wanted your input… π Thank you!
Guys, I just made this and it is so juicy and tender. Super good!!
My late husband would say it's now roast beef, not steak.
I love the fact that you consider the budget x quality aspect of the meals you create. It is fundamental to encourage as many people as possible to persist on this life style.
Uhh..I think most people would say that's a pot roast, not really a steak.
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Nice recipe, but man, you really need to tell people that your carb counter is showing 1/6th of the carbs (ie. one serving). I was very confused with the low numbers (should've been closer to 30 carbs) until I looked at the recipe and figured out how you were calculating it. And btw, six servings? Really? Personally, I'd call that lunch, but maaaybe 3 servings if you're eating light for the day. π
Well it's a good recipe but that was a roast not a steak mam.
SautΓ© onions by themselves. Itβs a great tip. They carmelize and bring out awesome flavorIn every dish do it this way onions always first by themselves till they caramelize learned this from a famous chef
Don't have an instant pot. Any other tenderizing recipes?
Very enjoyable moment watching your content! π
That looks very good. Can you do this recipe in a pressure cooker on the stove? Thank you so much for sharing this video with us. Amen
Yum! Swiss Steak! We used to have it often when I was a kid. My mother would pound it outa bit first (and dredge in flour) but itβs essentially the same flavors! I wasnβt a fan as a kid, but looks good to me now! π I think Iβll give this a try in a couple of weeks – have a freezer full of stuff (and by full I mean i canβt get another single thing in there!) I need to cook through first!
Thanks, Annie!
Oh yummy! Will definitely try this. I like the bottom round or sirloin round steaks at Costco.
My mamma grew up in the depression. She would take the cheapest beef cut cook it in pressure cooker. Most tender beef I've ever eaten. Great video
I bought Chuck roast yesterday at 5.49 per pound. I cut it into steaks, fried it medium rare. My first time making like this. I will never pay 15.99 per pound of ribeye anymore for sure. It was absolutely delicious and I am mostly meat base diet.
I've gotten chuck roast and bottom round at Aldi in Georgia for $4.99 / lb. I cooked them in my 3qt InstaPot and had to cut them down to 2 lb roasts, but I guess I could slice them into 1 inch steaks?
This looks yummy and thanks for the budget friendly options
Yep do what you gotta do. I have not yet in all my 43 years with the oldest of my 5 kids being 21, haven't brought a steak yet πππ.
Is arrowroot keto friendly?
Personally I like boneless bottom blade (also known as chuck depending on where you live), thatβs the closest to ribeye that Iβve been able to find and for almost half the cost. Iβve even heard other people call it poor manβs ribeye. If you can get it itβs worth giving a try.
You can thank Bidens administration for those prices.
Love, love, LOVE the carb tracker!!!!!
So glad your showing instant pot I have it but havenβt use it canβt wait to use it now. Canβt wait to try kettle n fire items. Thanks for 20% off
The Popping sound every so often needs to be toned down as it sounds like it is gonna pop my head off!! Just a slight Ding would work as well and not be as intrusive to those with a slight bit of headache
You're like a one-woman "Food Network". π―ππ»
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Absolutely love your videos and I have every thing you show us & make I am buying to make or have in my tiny kitchen. So I donβt have to be eat non low carb meals. Thank you.
For some reason I have arrowroot powder and Iβve never known what to do with it. Is it lower carb than reg ap floyr?
Looks great, but that's a pot roast….
I enjoy all your videos! You do an amazing job! It's great that your videos are on the short side too!
Question for the chemist side…. We have a cow that has been really tough. I use bromelain as tenderizer but that's dicey to get right if you aren't used to it. I've heard you can poke the meat with a fork and sprinkle with baking soda for a few minutes then rinse to tenderize…. I'm not sure this is a fix and wanted your input… π Thank you!
I have been doing Sous vide on bottom roast. 126F for 8 hours and brown it on the grill. Really moist, tender and med rare.
I don't know how you find time to come up with all these great recipes but, we're glad you do. Thanks! π
Just a roast not steaks
I've heard putting baking soda on meat before cooking. .this allows meat to tenderize.
You wash this off BEFORE cooking.
Now cook as usual.