Chicken Fried Steak and Mushroom Gravy (Grain Free, Dairy Free, Nut Free)

My Unexpected Culinary Adventure: Grain-Free, Dairy-Free Chicken Fried Steak

Let me tell you, life as a busy working mom is a whirlwind. Between early morning meetings, school drop-offs, and late-night report deadlines, finding time for anything beyond instant noodles often feels impossible. But even amidst the chaos, I crave delicious, wholesome meals that nourish both body and soul. Recently, my culinary exploration led me to a remarkable discovery: a grain-free, dairy-free, and nut-free recipe for chicken fried steak with mushroom gravy. Now, I know what you’re thinking – “Chicken fried steak? Isn’t that loaded with carbs and unhealthy fats?” The traditional version often is. However, with a few clever substitutions and mindful ingredient choices, I’ve created a version that's both satisfying and surprisingly healthy.

The idea came about somewhat unexpectedly. I’d been experimenting with healthier alternatives to my usual comfort foods, driven by a need to improve my diet but without compromising the flavors I love. The initial challenge was finding a way to create the crispy, golden-brown crust of the chicken fried steak without using traditional breadcrumbs. That’s when I stumbled upon plantain chips as a unique and surprisingly effective substitute. The slight sweetness of the plantains, combined with the savory spices, created a texture and flavor profile that surpassed my expectations. It was a revelation!

The beauty of this recipe lies not only in its deliciousness but also in its adaptability. Whether you're a busy professional short on time or a health-conscious individual seeking nutritious options, this dish fits the bill. It’s incredibly versatile, too. You can adjust the herbs and spices to suit your palate, experiment with different types of mushrooms in the gravy, and even use alternative broths to match your dietary needs. For me, using pork broth imparts a richness that complements the savory chicken steak beautifully, but beef or chicken broths would work just as well.

Preparing the gravy is another simple yet satisfying process. The long simmering of the onion and broth creates a depth of flavor that is truly remarkable. I find the act of pureeing the gravy adds a smoothness that elevates the overall taste experience. The addition of fresh mushrooms gives a delightful textural contrast to the crispy steak. It's these little details, the attention to both flavour and texture, that transform a simple meal into a culinary masterpiece in my kitchen.

The recipe itself is surprisingly straightforward, despite the seemingly complex outcome. The most time-consuming step is the hour-long marinating period for the steaks. But trust me, that step is key to tenderizing the meat and ensuring a juicy, flavorful final product. It's a small price to pay for such a rewarding culinary adventure. The rest of the preparation unfolds with surprising ease. I find the process truly enjoyable, a welcome break from the often hectic demands of my day. It's a time to focus, to be creative, and to reconnect with the simple pleasure of cooking a nourishing and delightful meal.

This dish has quickly become a favorite in my household. My kids, notoriously picky eaters, devour it. Even my husband, a self-proclaimed "meat and potatoes" man, raves about the crispy texture and savory gravy. This isn't just a meal; it's an experience, a testament to the fact that healthy eating can be both satisfying and enjoyable. So ditch the takeout menus and step into your kitchen. You might be surprised at the culinary magic you can create.

One final thought – this recipe is perfect for meal prepping. Make a big batch on the weekend, portion it out for the week, and enjoy a restaurant-quality meal without the restaurant-quality price tag or the time commitment. It’s a win-win in my book!

Ingredients: (Note: the detailed ingredient list is provided in the original recipe, and this section is merely a summary to encourage readers to consult the complete recipe.) The ingredient list includes grass-fed cube steak (or a suitable alternative), plantain chips, tapioca flour, eggs, mustard, coconut oil, various herbs and spices, bone broth, onion, and mushrooms.

A Note on the Ingredients: I encourage you to explore the nuances of each ingredient. The quality of your ingredients will directly impact the final taste and texture of your dish. Grass-fed cube steak, for example, adds a richness and flavor that's hard to match with less-premium cuts. Similarly, using fresh, high-quality mushrooms elevates the gravy to another level. Don't be afraid to experiment with different herbs and spices to tailor the recipe to your preference.

Beyond the Recipe: This chicken fried steak recipe has opened up a world of culinary possibilities for me. I've since experimented with different grain-free breading options and variations on the gravy, constantly striving to improve and adapt the recipe to my needs and preferences. What initially started as a simple solution to a dietary need has blossomed into a source of creative expression and a way to share my love of food with my family and friends. Cooking, for me, is more than just preparing meals; it's a journey of discovery, a process of constant learning and refinement.

Step-by-step

• Lightly salt and pepper steaks on both sides (do not oversalt - remember that the plantain chips are salted as well).
• Whisk eggs and mustard together, then pour into a baking dish large enough to hold all of the steaks. Place the steaks in the baking dish, turning to coat completely. Refrigerate for an hour, allowing the steaks to marinate and further tenderize.
• Start making the gravy while the steaks are marinating in the the refrigerator. Place broth and onion in a medium skillet and bring to a boil, then reduce to simmer and let cook, uncovered for about an hour or until onion is very soft and broth has reduced.
• Meanwhile, prepare the breading. Use a food processor to grind the plantain chips until they look coarse sand.
• Mix in the tapioca flour, garlic powder, and herbs and place the breading in a large shallow dish.
• Remove the steaks from the refrigerator.
• Melt 2-3 tablespoons of coconut oil in a large skillet over medium heat.
• Working in batches so as not to overcrowd the skillet, let the excess egg drip off of the steak, then dredge it in the breading mixture.
• When the oil is hot, shake off the excess breading and gently place in the pan. Fry on each side 4-5 minutes, then remove steaks to a wire rack placed over a cookie sheet and repeat with remaining steaks.
• While the last batch is cooking, finish the gravy by pureeing in a blender. Return to saucepan and add in mushrooms, salt and pepper to taste. Bring back to low simmer.
• Serve each steak with some of the mushroom gravy.