Chicken fried steak is the ultimate splurge, so we decided to take the edge off ‘cheat day’ by using einkorn flour. Einkorn flour contains the ‘good gluten,’ which is gentle on the tummy and so much easier for the body to process and digest. (We’ll take it!)
With our simple instructions, you and your starry-eyed dining companions are ready to rock and roll in just 40 minutes. Serve with our light and fluffy classic mashed potatoes and roasted broccoli for the whole shebang!
Einkorn Chicken Fried Steak and Gravy Recipe
- 1/2 cup cornstarch
- 2 large eggs
- 1/2 cup milk
- 1 cup plus 4 Tbsp whole wheat einkorn flour, (5.5 oz)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 1/2 lbs cube steak, cut into 6 pieces
- 1/2 cup coconut oil
- 1/2 cup beef stock
- 2 cups milk
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- Using three pie plates, set up your breading station. In the first plate, place the corn starch. Whisk the eggs and milk together and place in the second plate. Finally, whisk together the 1 cup flour, salt, pepper, garlic powder and paprika and add to the third plate.
- Now bread the beef. Place one piece in the cornstarch, flip over and coat all sides. Shake it over the plate to remove the loose bits. Next, place it in the milk and eggs letting the excess drip off after coating it and then cover with the flour in the third plate. While still in the plate, press the flour into the steak, then lift and shake off the excess. Place the steak on a rack over a baking sheet and continue with the remaining beef. When all the pieces have been breaded let them rest in the refrigerator for 10 minutes.
- Preheat the oven to the lowest setting and place a baking sheet with a clean rack over it in the oven. In a large skillet—cast iron works best—heat the coconut oil over medium high heat. Fry the steaks 3–4 minutes per side. Only cook two or three at a time so as not to crowd them. As you finish the steaks, transfer them to the rack in the oven to keep warm.
- When the beef is cooked, pour off the fat from the pan into a glass measuring cup. Return ¼ cup back to the pan and reduce the heat to medium. Sprinkle the 4 Tbsp flour over the top and stir until no white remains (if the flour used for breading is not soggy, you can use it; otherwise, use fresh flour). Let cook for 2 minutes. Add the beef stock and quickly scrape up the brown bits, then whisk in the milk. Add the paprika and red pepper flakes. Let cook for 4 minutes until the gravy coats the back of a spoon. Taste for seasoning.
- Serve with mashed potatoes and your favorite vegetable.
We used corn starch in the first part of the breading process to achieve lighter crust. Because, you know, it’s all about the crust!