This recipe removes the major allergens and harder-to-digest ingredients, but it sure does not remove the flavor!
When I was growing up, cubed steak was a frequently cycled main dish. I wasn't a big meat-eater, so any meat "disguised" in a meal was a good thing to me. Fast-forward decades later, and we still pull this recipe out from time to time when we've exhausted our taste buds on chicken and fish. It's also a great dish to make when you don't have time to stand over it because you can put it in the crockpot.
I've always enjoyed Mom's traditional recipe, but I've always thought - as I do with every recipe - that it could be better. When Lauren became ill and couldn't tolerate dairy, gluten, and high-FODMAP ingredients, I took it as an opportunity to tweak Mom's recipe. This improved cubed steak recipe not only removes the major allergens and high FODMAPs, but it more than delivers on flavor, texture, and comfort. When we served this dish to the family, everyone kept commenting on how this version tasted better than the traditional! Lauren has not been able to eat gravy for so long, so she was super-happy to be able to eat the gravy that compliments the steak. Bless her, she asked me again the other night, "Mom, can I actually eat this gravy? It is so good!" The brown gravy alone can be a ubiquitous topping for so many other dishes.
Slow-Cooked Cubed Steaks with Gravy
Main ingredients:
3 lbs. cubed steak
Vegetable oil
1 – 1 ½ cups gluten-free flour (for dredging)
2 ½ tsp. salt
1 tsp. pepper
Broth mix:
1 Tbsp. garlic-infused olive oil
1 tsp. chives
¾ tsp. salt
1 ¼ cup almond milk
2 Tbsp. gluten-free flour
1 Tbsp. cornstarch
½ cup canned, sliced mushrooms (optional: note - if included, it is a high-FODMAP)
Directions:
Heat some olive oil in a skillet.
Mix the 1 – 1 ½ cups of flour, salt, and pepper together.
Dredge the steaks in the flour mixture.
Transfer the steaks to the hot skillet and brown on both sides.
Remove the steaks to the crock pot.
Mix together the broth mix and pour over the cubed steaks.
Cover and cook on LOW for about six hours or until the steaks are falling apart tender.
Top with gravy mixture (ingredients to follow) and serve.
Gravy:
2 tsp. organic chicken bouillon*
2 tsp. organic beef bouillon*
2 ¼ cups water
4 Tbsp. vegan butter
4 Tbsp. gluten-free flour
*Check the bouillon for dairy, gluten, and FODMAP ingredients - we like Better than Boullion organic brand
Gravy Directions:
Mix all gravy ingredients in a saucepan.
Whisk on low to medium heat for about 2 minutes or until gravy thickens.
Pour over cooked cubed steaks and serve.
