Chicken Fried Steak & Gravy - Whole30, Paleo w/ AIP Option

Slap that steak, make it crispy, then smother it in gravy! Gluten-free, grain-free, dairy-free, leftover-free. 🤣🤣

INGREDIENTS:

STEAKS
1 cup refined avocado oil
3/4 cup tapioca starch
1/4 cup coconut flour
1/2 tsp Himalayan salt
cayenne pepper or black pepper to taste (for AIP, sub ginger powder or horseradish powder to taste)
1 egg (for AIP, OMIT, then simply brush steak scaloppini cuts with a tiny bit of water)
1 lb beef filet, sliced width-wise into scaloppini cuts
-or- 1 lb cube steak pieces

GRAVY
1 cup beef bone broth
2 Tb cashew milk (for AIP sub coconut milk or tigernut milk)
2 Tb arrowroot starch whisked into 1/4 cup room temp water
1/8 tsp smoked paprika (for AIP, sub 1/8 tsp smoked lapsang souchong tea leaves, finely ground)
salt to taste
cayenne pepper or black pepper to taste (for AIP, sub ginger powder or horseradish powder to taste)

INSTRUCTIONS:

Heat oil in large skillet over medium-medium-high heat. Oil is ready when tested with a pinch of the excess flour blend below and it sizzles.

Add tapioca starch, coconut flour, salt and pepper to medium mixing bowl, whisk together well.

Beat egg in second medium mixing bowl, then add the steak pieces to coat well (skip this step for AIP and simply brush with a tiny bit of water).

Dredge steak in flour mixture, then fry in batches for about 2 to 3 minutes per side, until crispy and golden brown. Drain on paper or kitchen towels.

To make the gravy, whisk all gravy ingredients together in a medium pot with the stove heat turned off. When well whisked, turn the heat to medium-high.

Bring to a boil, then reduce heat to simmer for about 1 minute until thickened and starch has cooked off.

Serve with mashed white taro!

Website (wellness recipes and tips): http://www.theunskilledcavewoman.com