Cubed steak is a cheaper cut of beef that is often overlooked. I call this recipe Salisbury steak, but it technically isn’t because I use cubed steak instead of making my own beef patties. My grocery store always has cubed steak available (for traditional Paleo make sure it’s grass fed).
This recipe usually makes an appearance on my weekly menu at least once or twice a month. It’s so quick, easy and delicious. I must admit that I never really feel like eating this until I’m done eating it. I’m always surprised at how good this tastes! Maybe someday I’ll learn to look forward to it.
I made this last night in fact, but forgot to take pictures. It was a bit of chaos in the house. My son is suddenly refusing to take a bottle. So let’s just say there was lots of screaming while daddy was trying to feed him and mommy was cooking. I’m sure it’ll be on my menu again soon and I will for sure take pictures.
- 1.5-2 lbs grass fed cubed steak
- 8 oz cremini mushrooms
- 1 tblsp grass fed butter (can sub coconut oil or ghee)
- 2 tblsp coconut flour
- ½ cup dry red wine or coconut milk
- ¾ cup beef broth
- 3 tblsp cold water
- Salt and pepper to taste
- Saute mushrooms in butter for 3-5 minutes or until tender.
- Add red wine or coconut milk and simmer for a few minutes.
- Add beef broth and simmer for 5 minutes.
- Mix together coconut flour and cold water in a separate measuring cup. Once combined, stir into the broth mixture.
- Season with salt and pepper to taste.
- Allow to simmer on low for a few minutes before adding in the cubed steak. (If the gravy is too thick add some additional beef broth.)
- Season the cubed steak with salt and pepper on both sides.
- Place the cubed steak in gravy pan. Cook on low to medium heat for 2 minutes on each side or until cooked through.
- Spoon gravy on top of cubed steak. Serve immediately.