Gluten Free Country Fried Steak with Cream Gravy
This recipe uses flour to dredge your steaks in. You could easily use bread crumbs if you like but you really don't have to. I don't usually have bread crumbs around since we generally eat all the bread I make from week to week. I really like the idea of using Oat Flour anyway because of the added fiber it gives to the dish. It sort of hides the fiber in there without any innocent victim suspecting it's good for them. LOL. I understand that some Celiacs don't tolerate Oats very well though. Our family does not have a problem with them as long as they are certified Gluten Free.
1 cup Oil
3 tablespoons Water
1 to 2 cups Gluten Free Oat Flour (I use GF Oats and put into Food Processor)
1 pound Beef Cubed Steak (I purchase mine already tenderized)
Freshly ground Black Pepper
1 1/2 to 2 cups Milk
2 tablespoons Brown Rice flour or Soy Flour
- Heat the oil in a skillet, until it sizzles a little.
- Combine the Egg with 3 tablespoons Water in a shallow bowl.
- Put 1 to 2 cups of the Oat Flour (or BR Flour) in another shallow bowl and season with salt and pepper.
- Season the Steak with season salt and pepper.
- Dredge the steaks in the flour, coating each piece evenly.
- Drip the steak in the egg wash.
- Dredge again in the flour.
- Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes.
- Remove and drain on paper towels.
- Season with salt and pepper.
- Discard all but 1/4 cup of the oil from the fry pan. keeping some of the brown bits for the gravy is encouraged.
- Over medium heat, add 2 tablespoons brown rice flour and cook for 3 to 4 minutes, whisking constantly. Add the milk, a little at a time, whisking constantly until you reach desired consistency. Coating back of the spoon I believe is industry standard.
- Bring to a boil, then reduce the heat to medium-low.
- Season with salt and plenty of pepper.
- Cook for 5 to 8 minutes, whisking constantly.