Sunday, May 18, 2014

Paleo Chicken Fried Steak


What's another dinner that seems to be popular in the South (see: my chicken and waffles example), but not as common up North that the fiancĂ© and I are TOTALLY into? – Chicken Fried Steak. Yeah, it exists in New England, but not to this extent. Cory has made it his personal mission to find the best Chicken Fried Steak in Texas, and I always end up grabbing a bite or two when he orders it.

I knew I had to try to make a gluten free, paleo-ish version of my own. There's nothing like a big, crispy chicken fried steak with a glob of country gravy... and nothing quite like the tummy ache I deal with afterwards when I indulge a little too much off Cory's plate.


As you can see from my amazing Jaeger schnitzel experiment, fried-meats-plus-sauce are kind of a favorite of mine. I figured a gluten-free version of this would be a great meal to try and tackle in my own kitchen. Making it Paleo came half because I keep trying to make that diet work for me, and half because I had a bunch of the ingredients on hand BECAUSE I keep trying to make that diet work for me, heh.

Pulling inspiration from Grassfed on a Budget, The Fainting Goat, and fellow Austin Food Blogger Alliance member Three Diets One Dinner, I came up with a pretty great recipe for chicken fried steak. I actually made a traditional version for Cory, and he ended up accidentally serving himself double portions of the paleo one without quite noticing the difference. In the end, he did prefer the original, but I still think the fact he didn't REALIZE he took my portion until faced with the alternative means this is a win.


Paleo Chicken Fried Steak
For the Steaks
  • 4 cube steaks, about 6" in diameter
  • 1/4 cup tapioca flour or coconut flour
  • 1 cup almond or hazelnut meal (I used Bob's Red Mill, equal parts of both)
  • 2 tbs Cajun seasoning (or your own blend of garlic powder, onion powder, cayenne pepper and chili powder)
  • 2 eggs
  • 1 tsp dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/4 cup bacon grease OR oil of choice for frying

For the gravy
  • 3 tbs butter (to go truly paleo, use ghee or grass-fed butter)
  • 2 tbs coconut flour
  • 1/4 cup beef broth
  • 1/2 can coconut milk
  • Seasonings (salt, pepper, and a dash more of Cajun seasoning is what I used)

-Prepare 3 bowls: 1 with the coconut or tapioca flour, 1 with the almond/hazelnut meal mixed with cajun seasoning, and 1 with the eggs, dijon mustard, and Worcestershire sauce.

-Heat the bacon grease over medium high, until a crumb will sizzle on contact.

-Salt and pepper each side of the cube steaks well. Dip into the tapioca or coconut flour until well coated, then into the egg wash, and finally coat generously with the almond/hazelnut meal.

-Fry in the bacon fat for 4-5 minutes each side. Put on a wire rack on a cookie sheet, and keep warm in a 250 degree oven while you make the gravy.

-For the gravy--create a roux with the butter and flour. Slowly add the beef broth, stirring vigerously. Add the coconut milk and let reduce until thick. If needed, use arrowroot starch or corn starch (if your paleo diet allows) to thicken. Season to your liking.

3 comments:

  1. i've never had chicken fried steak but feel that since i live in the south now that i gotta try it sometime! sounds good :)

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  2. I think there is a typo on the recipe. I made this today. It turned out way too salty. We had to remove the breading. Did you mean 2 teaspoons of Cajun seasoning or 2 tablespoons? My guess is it should read 2 tsp not 2 TBS.

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    Replies
    1. I like it spicy, so I probably meant tablespoons... but definitely adjust to taste. Sorry it came out too salty for you! I will make a note to adjust.

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