So, I’ve been having trouble with my cubed steak recipe. I knew that I didn’t have to use flour on the cubed steak, but it just wasn’t mom’s cubed steak without it, and Shaun was never really impressed with dinner.
But. I’ve been exploring ArrowRoot more. I’ve had it sitting around for months, but didn’t really know how to use it. I used it recently and it helped me create a fantastic lunch.
1 lb cubed steak – salt, pepper, garlic powder for seasoning
80z beef broth (I’m guessing)
2TBS arrow root powder
1-2 shallots or 1/2 onion (I only had 1 shallot, and I personally would not use a whole onion)
optional * 1/2 cup coconut flour
1 spoon of coconut oil
1. The cubed steak is thaw. I have a plate with the coconut flour on it. I patted it down on the coconut flour.
2. in an iron skillet on medium, I added the cubed steak to brown. When one side was browned, I turned it over.
3. When both sides were browned, I took them out of the pan onto a plate.
4. I added the beef broth,shallots, and arrow root to the pan. Wikipedia said to add the arrow root when the temperature was cool. Immediately whisk.
5. The liquid in the skillet will begin to thicken. I kept whisking until it looked like gravy.
6. Add the cubed steaks back to the skillet and let it sit in the gravy for another 5-10 minutes.
The taste of the gravy was wonderful. It reminded me of thick french onion soup without all the salt. If I made it again, I’m not sure I’d add the coconut flour. It’s a gritty texture and it doesn’t really seem like it plays an important role. Try it and see what you think!