Gluten-Free Cube Steak with Gravy

In a shallow dish, mix together 2 tbsp of sweet rice flour, 1/2 tsp kosher salt, 1/2 tsp onion powder, 1/4 tsp garlic powder, and 1/4 tsp black pepper. Coat each cube steak with the flour mixture.

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Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the cube steaks and sear for about 2-3 minutes on each side. Transfer the steaks to a plate and keep them warm.

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In the same skillet, add the remaining 1 Tablespoon of olive oil along with the sliced onions, mushrooms, and dried thyme. Cook until the onions are translucent (about 6-8 minutes). Remove the veggies from the skillet and set them aside with the steaks.

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Reduce the heat to medium and melt the butter in the skillet (we want to make the most out of that skillet!). Add the remaining 2 tbsp of sweet rice flour and whisk for about 1 minute to form a light roux. Gradually pour in the beef broth while whisking

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Full recipe & nutritional info on bakedbree.com