My husband has been doing most of the grocery shopping lately. When I am not specific in what I would like in the meat department there is no doubt he will show up with something I would have not chosen. He came home with cubed steak the other day, and I just couldn’t bare to just fry it plain. I don’t like cubed steak, as I’d prefer to have either my meat ground or whole – not beaten to death in order to make it tender. However, there is a correct way to tenderize tough cuts of meat like round steak.
Meanwhile, I was stuck with cubed steak. Alton suggests to lightly dredged in flour; lightly pan fried, and braise in a brown sauce, which is considered country fried steak. Well, I am a bit tired of brown sauce lately and have been spicing up my sauces in a number of ways. I changed Alton’s recipe considerably. I refuse to use that much oil in my gravy. However, it is traditional to use it all. And in one of his recipes he adds whole milk. I’ve kept my country fried steak dairy free. So, all in all, this is a much leaner recipe. I hope you enjoy!
It's time to remove the grease from country fried steak recipes and spice up the gravy! Make it fiery hot or mild.
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Instructions:
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Could I use tapioca starch instead of corn? I have no arrowroot starch and cannot do corn starch.
Ashley, if you use tapioca starch just use a little less. It tends to thicken more. You can always add more later.
This is a perfect recipe. Instead of using the potato starch or corn starch use our Hol Grain Rice Starch. It does not lump or clump, does not need to be added to water, can be added directly to broth in the pan as it starts to bubble and is totally Corn Free, Wheat Free, Gluten Free and Non-GMO Verified.
Chris,
Thanks for sharing!
I just recently purchased some Hol Grain Rice Starch and found it to be a little grainy. I plan on using the rest (I purchased 6 cans) for bread baking. I noticed that rice starch is the first ingredient listed in Rudi's original (white) gluten free bread.