||09-01-2005 07:43 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.