Mouthwatering Southern Paleo Chicken Fried Steak with Mushroom Gravy

Allergens

Eggs, Dairy (Ghee or Butter)

Ingredients

• 4 (6 oz each) grass
• fed beef steaks, sliced into 1/2
• inch thick cutlets
• 2 cups almond flour
• 1 cup coconut flour
• 3 large eggs
• 1/4 cup full
• fat coconut milk
• 2 tablespoons avocado oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 2 cups sliced cremini mushrooms
• 3 tablespoons ghee or grass
• fed butter
• 2 cups beef bone broth
• Fresh parsley, for garnish

Instructions

1. In a shallow dish, whisk together almond flour, coconut flour, eggs, and coconut milk to create a thick batter. Set aside.
2. In another shallow dish, combine salt, pepper, smoked paprika, and garlic powder. Mix well.
3. Dip each steak cutlet into the dry seasoning mix, then into the wet batter, ensuring it's evenly coated.
4. Heat 1 tablespoon of avocado oil in a large skillet over medium high heat. Add two coated cutlets and cook for about 3 minutes per side or until golden brown and cooked through. Transfer to a paper towel lined plate. Repeat with the remaining cutlets, adding more oil if needed.
5. In another skillet, melt ghee or butter over medium heat. Add sliced mushrooms and sauté for about 4 minutes, or until they release their liquid and become tender.
6. Pour in beef bone broth and bring to a simmer. Allow to cook for about 8 minutes, or until the gravy thickens slightly.
7. Serve the chicken fried steaks hot, smothered with mushroom gravy on top, and garnished with fresh parsley.

Chef’s Insight

To achieve the perfect texture, ensure the steak cutlets are evenly coated in both the dry seasoning mix and the wet batter before frying.

Notes

Feel free to adjust seasonings to your preference.