Wednesday, April 13, 2011

GFCF Chicken Fried Steak

    I adapted this recipe from the  Pioneer Woman.   It was recommended by my mother and when I tried it using cubed Pork instead of beef, it was just as delicious.  I recommend checking out the link and looking at her photos as she prepares it.  They are beautiful!


Ingredients:
  • 3 pounds of Cubed Steak ( I used cubed Pork instead of Beef.  I pounded it between two pieces of plastic wrap.  Don't over do it, or the meat will fall apart when you dredge it.)
  • 1-1/2 cups of rice milk (or other non dairy milk)
  • 3 Tbsp Ener G Foods - Egg Replacer  (the powder)
  • 1 cup Cybele Pascal's Gluten Free Flour Blend
  • 1 cup sweet rice flour
  • 1 cup brown rice flour
  • 1 Tbsp seasoned salt
  • 2 Tbsp black pepper ( you can use a tablespoon more if you like it spicier)
  • Oil for frying ( I used Olive Oil)
  • Salt and Pepper for Meat
Directions:
  1. In a large bowl combine Cybele's flour, sweet rice flour, brown rice flour, seasoned salt, and pepper.  
  2. In another shallow bowl, whisk together rice milk and Ener-G Egg replacer powder.  
  3. Have another large plate available to place the prepared breaded meat.
  4. Season your meat with a little salt and pepper.  
  5. One piece at a time, DIP meat into milk mixture, DREDGE meat in flour mixture, DIP into milk mixture, DREDGE in flour mixture, PLACE on plate.  *Make sure you coat each side thoroughly.  In essence you are going to be double coating the meat, so it is---wet-dry-wet-dry-plate it.
  6. Repeat step 5 with the remaining meat.
  7. Heat oil in a large skillet over medium high heat.  Make sure the oil is HOT before frying the meat. 
  8. Cook meat, a few pieces at a time, until it is golden brown.  Around 3-5 minutes per side (depending on the thickness of your meat).
  9. Place on a paper towel lined plate.  Keep warm until ready to serve.

   Cook's Notes:

  • Serve with your favorite gravy.  
  • Superb on a bagel with a scrambled egg.  Delicious!
  •  Chicken Fried Steak is usually served with a white or sawmill gravy.  I prepared a gravy by making a roux and adding milk, and seasoning with salt and pepper.  However,  I was not pleased with the taste of it.  I think a better base for the gravy would have been to use ground cashews, adding hemp or rice milk and seasonings.   
  • Adjust seasoned salt and pepper to your liking in the flour mixture.  The Pioneer Woman leaves it up to you.  The amounts shown above are what I used. 



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