Steak comes out fork tender! Serve with rice [1] or mashed potatoes.
- 1 bottom round steak [2]
- 1/2 cup coconut flour [3]
- Salt [4] & pepper [5] to taste
- Virgin palm oil [6] or coconut oil [7]
- 1 tablespoon coconut flour [3], as needed
- 1 1/2 cups hot water or broth
- 1 medium onion, sliced
Preheat oven to 325 F.
Cut bottom round steak into several small serving sizes. Pound with a meat tenderizer for several minutes. Dredge in coconut flour (with salt and pepper added) and fry in palm or coconut oil in a large cast iron skillet. Brown on both sides and remove.
Whisk 1 tablespoon coconut flour into hot water or broth. Pour into cast iron skillet and cook over medium heat until it begins to thicken (add or decrease amount flour or broth for desired amount or consistency). Be sure to scrape up the meat bits and juices from the steak.
Place steak back into skillet with gravy and add enough water to cover meat. Place sliced onion over top and other vegetables if desired. Cover and place skillet in oven. Bake for 1 1/2 – 2 hours, add more water if needed.
Recipe submitted by Kay, Mustang, OK