Yes – chicken fried steak.
It’s been a long time since I’ve made chicken fried steak, which is really a shame because Beloved, The Young One and I all really love it. But I thought once I’d given up grains and dairy that I’d never have it again, and that made me sad – chicken fried steak may be the state dish of Oklahoma, but we Texans are quite fond of it, as well, and it’s literally been years since I’ve eaten any.
But when we were watching Patty be cut up a couple of weeks ago, I was watching them slice our round steaks when a thought popped into my head.
“Hey, can you tenderize some of that?”
I’d no sooner asked, when they whipped out this contraption:
And before I knew it, half of our round steaks had been tenderized, and I was thinking about how to make grain-free, dairy-free chicken fried steak. With gravy.
And all was right with the world.
The actual cooking of the dish went fairly smoothly once I’d decided how I was going to go about it. Now, for those readers with nut allergies (hi, Keith!), I used almond milk for the gravy but you could use So Delicious ® Unsweetened Coconut Beverage, or even just dilute canned coconut milk with water and it should work just fine (I may use the latter option myself next time). I will say that I wasn’t sure about the gravy when I tasted it by itself – it just doesn’t taste like a gravy made with milk (of course) – but once it was on the steak, it was all wonderful. I really couldn’t have been more pleased.
This is neither low calorie nor low carb – I don’t think anyone would classify chicken fried steak as “health food” under any circumstance – but as an occasional treat, it is a delicious comfort food alternative for those of us who do not consume grains or dairy, either by choice or necessity.
Note: if you want to sub the tapioca and almond milk with flour and cow’s milk, go right ahead – the recipe is pretty much the basic one for chicken fried steak. With gravy.
- 2 pounds round steak, cut into 6 equal pieces and tenderized
- 1 cup tapioca flour
- 1/2 teaspoon salt
- few grinds black pepper
- 2 large eggs
- 1/2 cup almond milk or other milk substitute
- 2 cups tallow
- 2 tablespoons tapioca starch
- 2 cups almond milk or other milk substitute, at room temperature
- Melt the tallow in a large, heavy skillet over high heat; bring to 350 F.
- Stir the salt, pepper and tapioca flour together in a shallow dish. Whisk together the eggs and 1/2 cup almond milk or milk substitute in a medium bowl until well blended.
- Dredge the pieces of steak in the tapioca flour, shaking off the excess. Dip them in the egg mixture, then coat them again with the seasoned tapioca.
- Place the steaks in the tallow and fry until they are brown and crispy, and the steak is just cooked through, turning once. Remove to a paper-towel-lined plate and keep warm.
- Place two tablespoons of the remaining tallow in a medium saucepan over medium-low heat. Whisk the two tablespoons of tapioca starch into the 2 cups of room temperature almond milk or milk substitute, then whisk the tapioca mixture slowly and steadily into the tallow in the saucepan. Cook, stirring continuously, until the gravy reaches desired consistency; season to taste with salt and pepper.
- Plate each steak and spoon the gravy over the top. Serve immediately.
- Nutrition (per serving): 440 calories, 21.8g total fat, 175.6mg cholesterol, 377.8mg sodium, 616.1mg potassium, 22.2g carbohydrates, 1.2g fiber, <1g sugar, 36.2g protein.