Whole30 Chicken Fried Steak with Gravy
Indulge in a guilt-free comfort dish with this Whole30 Chicken Fried Steak with Gravy! This wholesome twist on a classic Southern favorite features tender beef cube steaks coated in a crispy almond and coconut flour blend seasoned with smoked paprika, garlic, and onion powders. Pan-fried to perfection in golden ghee, these steaks pair beautifully with a luscious, dairy-free gravy made from coconut milk, chicken broth, and a touch of nutritional yeast for umami richness. Ready in just 40 minutes, this gluten-free, grain-free, and paleo-friendly recipe serves as an impressive meal the whole family will love. Perfect for Whole30 enthusiasts and anyone craving a healthy, satisfying dinner.
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Recipe Information
Ingredients
- 4 pieces beef cube steaks
- 1 cup almond flour
- 0.5 cup coconut flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces large eggs
- 0.25 cup unsweetened almond milk
- 0.25 cup ghee
- 1 cup coconut milk (canned, full fat)
- 0.5 cup chicken broth
- 2 tablespoons arrowroot powder
- 2 tablespoons nutritional yeast
Instructions
In a shallow bowl, combine almond flour, coconut flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
In another bowl, whisk together the eggs and almond milk until well combined.
Pat dry the beef cube steaks with paper towels to remove moisture.
Dredge each steak in the flour mixture, dip into the egg mixture, then back into the flour to ensure fully coated.
Heat ghee in a large skillet over medium heat.
Once ghee is hot, add the steaks to the skillet without overcrowding. Cook for 3-4 minutes per side or until golden brown and cooked through. Work in batches if necessary.
Remove steaks from the skillet and set aside on a plate.
Reduce heat to low and add more ghee if needed. Add chicken broth and deglaze the skillet, scraping up any browned bits with a wooden spoon.
In a small bowl, mix the arrowroot powder with a tablespoon of water to form a slurry.
Slowly stir in the coconut milk, arrowroot slurry, and nutritional yeast into the skillet. Whisk continuously until the gravy thickens, about 3-5 minutes.
Season the gravy with additional salt and pepper to taste.
Serve the chicken fried steaks topped with the dairy-free gravy.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 671 mg | 29% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 4.6 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 142 mg | 11% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 831 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
