Country Fried Steak with Gravy
Soak four pastured, grass-fed cubed steaks in
1 cup Rice milk, and set aside.
Begin preheating a cast iron skillet with ½ inch sunflower oil to 350◦ F.
Prepare your flour coating by mixing the following ingredients together in a separate bowl with a wire whisk:
1 ½ cups all-purpose flour (my personal gluten-free recipe is here)
2 tsp. Kosher salt
¾ tsp. black pepper
One at a time, place the steaks from the milk into the flour and coat completely on both sides. Carefully place the steaks into the hot oil. Do not overcrowd the skillet. If you need to cook the steaks in batches, it’s best to do so than to try and cook them all at once, as the coating will not crisp as nicely.
Cook the steaks (uncovered) for 6-7 minutes per side, or until juices are clear and steaks are browned. Drain onto paper towels.
Reserve the remainder of the flour mix for your gravy. You should have about ½ cup left over. If not, add enough to equal ½ cup to what you have.
Whisk 3 cups of cold rice milk into this until NO lumps remain.
Once steaks are done, CAREFULLY pour remaining oil from the skillet into a heat-safe dish for discarding. Return the skillet to heat. Leave the bits in the bottom of the skillet (this is flavor).
Pour the rice milk and flour mixture into the skillet. Stir constantly until thickened... about 2 minutes after bubbles begin to break at the surface. Season the gravy to taste with more salt and/or pepper.
Serve steaks topped with the gravy, with a side of rice or mashed potatoes, and your favorite veggies.
This recipe serves a family of four.
