Low Carb Country Fried Steak

CFS with Pepper Gravy

Yes, this is just as good as it looks!

I was going to use cube steak for this — beef is traditional, but I saw that pork was on sale at a local grocery store. We didn’t make it to that store as planned in time for the sale, however, so Brian suggested I use one of the pork steaks we had in the freezer. They had turned out to be a pretty crappy cut of meat, thin and fairly cut, with a decent size bone running through, but we got them at a supermercado because they were cheap.

For this preparation they were perfect.

I started by removing the bone, and cutting the steak into smaller pieces for ease of handling, and so they would cook more evenly. I don’t have a meat tenderizer, but I used the dull edge of big carving knife to pound them out in various directions. I used plain pork rinds, although you can use flavored ones if you prefer, and/or add seasoning. I find that the saltiness of the plain ones, plus the pepper in the cream sauce, to be all the seasoning needed. And if you guessed that the pepper gravy is a variation of my magic high fat cream sauce recipe, you get a gold star!

Here’s the official recipe:

Low Carb Country Fried Steak

  • Servings: 2-4
  • Print

Ingredients:

CFS

1 pound pork cube steak or thin cut bone-in steak (cut into desired size pieces)
1 egg
1 cup finely ground pork rinds
4 tablespoons unsalted butter

Pepper Gravy

4 tablespoons unsalted butter
2 tablespoons cream cheese
1/3 cup heavy cream
Pepper to taste

Directions:

CFS

  1. Whisk egg in a container big enough to dip pork pieces into.
  2. Spread pork rinds out on a large plate.
  3. Dip each piece of pork into egg mixture and dredge both sides in pork rinds until all surfaces are evenly and well covered.
  4. Melt butter (should equal about 1/2″ melted; add more if necessary) in skillet over medium heat and cook pork about 7 minutes on each side, until cooked through and pork rinds have formed a crispy, golden crust.

Pepper Gravy

  1. Melt butter in saucepan over medium low heat.
  2. Use a whisk to stir in cream cheese until mostly melted.
  3. Add cream, stirring until smooth
  4. Add pepper to taste.
  5. Hold sauce over lowest heat, stirring occasionally, until ready to serve.

source: Vida con Carne

Since the CFS is covered in yummy pepper gravy in the picture at the top, here’s how it should look after cooking but before drenching in sauce… 🙂

CFS

Down with the carbs and gluten…up with the fat and the delicious!

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Italian Meatloaf with Provolone Sauce

Italian Meatloaf with Provolone Sauce

Last time we were in the mood for Italian I made Italian Meatballs with Creamy Parmesan Sauce. This time around we had some really good provolone on hand, so I decided to switch it up and use that for the sauce, and made meatloaf rather than meatballs.

The meatloaf was ground beef, two eggs, seasonings (garlic powder, onion powder, basil, oregano, parsley and black pepper), plus my special ingredient: ground pork rinds. I mixed it all together and shaped it into individual meatloaves, which I baked on a sheet pan at 375 degrees for 40 minutes.

The sauce followed my magic high fat cream sauce pattern: 4 tablespoons butter, 2 tablespoons cream cheese, 1/3 cup heayy cream, 1/3 cup shredded provolone. Melt butter in a saucepan then add other ingredients, one at a time, stirring with whisk until incorporated.

Quick, easy, and plenty of healthful, delicious fat!

Italian Meatballs with Parmesan Cream Sauce

Italian Meatballs with Parmesan Cream Sauce

Brian often says that one of the meals he misses most from our days of high carb eating is a pile of pasta with meat and red sauce. Well, we’ve upon occasion splurged on marinara, serving it over zucchini instead of pasta, but here’s a way I came up with to get the Italian flavor without the carbs.

I made the meatballs from scratch — just mixed ground beef with some dried oregano and basil, garlic powder, onion powder, and freshly ground black pepper. I like them just that simple; you could add some crushed pork rinds if you prefer them a bit “breadier,” and crushed red pepper flakes are a nice addition if you like a little zing. Shape into 2″ meatballs, place on a baking sheet, and bake for 20 minutes at 375 degree oven.

The sauce is a variation of my basic magic high fat cream sauce. Melt 4 tablespoons butter in a saucepan; whisk in 2 tablespoons cream cheese, stirring until mostly incorporated; whisk in 1/3 cup heavy cream, stirring until smooth; add 1/3 cup shredded parmesan, stirring until melted and smooth.

Sprinkle a little extra shredded parmesan on top for fun, and you’ve got an easy Italian meal without all those pesky carbs for which they are so famous!