As promised...

CHICKEN FRIED STEAK AND GRAVY!

A big thanks to Kim D. for this one, I changed it just a little using some tried and true Texan style cooking secrets passed down to me through my (than) mother-in-law  (thanks Dawn).

INGREDIENTS"

2 LBS chuck steak, round beef patties or round steak tenderized and 1/2" thick

1 tsp salt

1 tsp pepper

1 c almond flour

1/2 C coconut flout

1 tsp garlic powder

3 large eggs

1/4 c coconut oil

2 C chicken broth

1/2 C canned coconut milk

1/2 tsp thyme

DIRECTIONS:

Pre heat oven to 250 degrees. Make sure meat is tenderized, and cut into smaller peices. Whip the eggs together in a bowl and mix the flours, garlic, salt peper on a plate or baking dish.

In a large skillet (according to my Texan guru cast iron is the best) melt your coconut oil. Dredge the steak peices through the egg and than the flour mixture and brown both sides, put on a cookies sheet with tinfoil and a light coating of olive oil over the top of it. After all peices are coated, browned and put on the cookie sheet put it in the oven to finish cooking.

 This is a Texas secret, you now need to make a Rue, which is really just fat and flour melted together to form a base for your gravy. Melt your coconut oil and put small amounts of flours into the melted fat until it looks like cookie dough. 

In the pan that you browned the steaks, put in the broth and deglaze the pan (that means scrape off all those yummy crispy morsals of batter left in there and mix them into the broth).  Put your Rue in the pan and blend throughly, as you go if it needs to thicken just add the left over flour from the battering slowly, I find that whisking as you go works really well to keep a smooth gravy.


Pull the steaks out of the oven when their done (I still like them a little pink in the middle or they seem to tough). Cover with Gravy and place with you favorite side, in our house it's hands down potato salad

And enjoy. Thanks again Kim D (and Dawn)