Low Carb Friends

Low Carb Friends (http://www.lowcarbfriends.com/bbs/)
-   Low Carb Recipe Help & Suggestions (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/)
-   -   chicken fried steak (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/374867-chicken-fried-steak.html)

lbecker28 09-01-2005 05:23 PM

chicken fried steak
 
Anyone have a tasty low carb version of chicken fried steak???

Charski 09-01-2005 08:43 PM

Buy cubed steak. Press it firmly into a mixture of crushed pork rinds, Carbquik and Parmesan cheese. Fry in a pan in about 1/2" hot lard, or coconut oil, or extra-light olive oil, or bacon fat. I cook it 3 minutes on each side and flip it over one last time for 1 minute just to seal off the juices that rise to the top.

If you want gravy, after the meat is cooked, remove all but a couple tablespoons of the juices/fat, whisk in a tablespoon of Thicken Thin Not/Starch and then a cup of beef bouillon, and whisk til thickened. Add a few tablespoons of heavy cream. You can also sautee some mushrooms in the hot leftover fat first if you like them on your steak, THEN make that gravy with the mushrooms still in the pan.

Char

lmt_24fan 09-01-2005 08:52 PM

Wow, Char, that sounds awesome. I'm gonna have to try that soon! Thanks for sharing!

Lynn

Charski 09-02-2005 09:52 AM

Comfort Food at its finest! LOL!

With a side of mashed cauliflower it's really awesome stuff.

Char

cjack1 09-02-2005 09:59 AM

You can also make the gravy by pouring a cup or so of heavy cream into the drippings after the meat is fried, and simmer for about 5 minutes. This makes delicious gravy.

lazy girl 03-30-2013 03:29 PM

this recipe still around?
 
Quote:

Originally Posted by Charski (Post 5832410)
Buy cubed steak. Press it firmly into a mixture of crushed pork rinds, Carbquik and Parmesan cheese. Fry in a pan in about 1/2" hot lard, or coconut oil, or extra-light olive oil, or bacon fat. I cook it 3 minutes on each side and flip it over one last time for 1 minute just to seal off the juices that rise to the top.

If you want gravy, after the meat is cooked, remove all but a couple tablespoons of the juices/fat, whisk in a tablespoon of Thicken Thin Not/Starch and then a cup of beef bouillon, and whisk til thickened. Add a few tablespoons of heavy cream. You can also sautee some mushrooms in the hot leftover fat first if you like them on your steak, THEN make that gravy with the mushrooms still in the pan.

Char

Char, are you still using this recipe for fried steak? It looks so simple and delicious.


All times are GMT -7. The time now is 09:44 AM.