STEAK & GRAVY

Smothered Steak and Gravy has been a Braddock Family dinner staple since Eric was a little boy, peering over the kitchen counter watching his mother, Shirley, prepare this classic recipe for her family. Our GF AP Flour Blend replaces regular flour to create the same nostalgic meat & potato lover's saucy favorite when served up with mashed potatoes smothered in rich delicious gravy sans the gluten.

Serves 4-6

Ingredients

• 3 tablespoons Olive Oil, 
• 8 ounces Button Mushrooms, quartered
• 1 small Onion, julienned
• 5 cloves Garlic, chopped
  
• 1 3/4 cups Éban’s Bakehouse GF AP Flour Blend, divided
• 4 cups Beef Broth
• 1 sprig Rosemary
• 1 sprig Thyme
  
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 teaspoons Sweet Paprika
  
• 2-3 tablespoons Olive Oil
• 8 Cube Steaks

Directions

1. Preheat oven to 350 degrees F. In a large Dutch Oven, or braising pot (with lid), heat 3 tablespoons olive oil over medium high heat and sauté the mushrooms and onions until they just start to brown. 
2. Add garlic and sauté another minute.
3. Add 1/4 cup of Éban's GF AP Flour Blend and stir vigorously to incorporate all the flour into the vegetables and olive oil to make a roux (thickener). Cook for two minutes, stirring constantly.
4. Slowly add in the 4 cups of broth, along with the rosemary and thyme sprigs and stir to combine. Allow to come to a gentle boil, stirring occasionally.
5. Meanwhile, in a mixing bowl combine the remaining flour with the salt, pepper and paprika and stir until well incorporated.
6. Coat each cube steak completely in the seasoned flour. 
7. In a large cast iron or heavy-bottomed skillet, heat 2-3 tablespoons olive oil over medium-high heat and, without overcrowding them, sauté the steaks until golden brown on both sides (about 3-4 minutes per side).
8. Once the steaks are browned, add them to the Dutch Oven, submerging them into the mushroom-onion gravy. 
9. Place the lid on the Dutch Oven and set on center rack of preheated oven and cook, covered, until the steaks are tender (about one hour).
10. Remove from oven and serve 1 to 2 steaks per person with mashed potatoes or rice, smothered in the mushroom-onion gravy.