I got the high carb version of this recipe from my mother-in-law who happens to be a very good cook! I don't know why it's called Tennessee Country Steak...all I know is that it's yummy, comfort food. When my husband and I switched to keto, we still wanted all the flavor of this dish without the carbs. I used to coat the cube steaks with Carb Quick flour but I decided to go without it this time. The result? All the flavor without the carbs!
The gravy looks a bit darker in the picture because of the Worcestershire sauce but it is absolutely divine.
Here's the recipe:
2 lbs Cube Steak All purpose seasoning mix (alternative mentioned in the instructions) 2 tablespoons olive oil
Season both sides of the cube steak with season all. If you don't have season all, you may also use a combination of garlic salt, onion powder, and pepper. I used a pepper grinder to avoid using too much. Heat the olive oil in a medium pan and fry the cube steaks until brown. About 5 minutes per side. Place all the steaks in a baking pan in one layer, and cover it slightly to allow the juices to re-absorb into the meat. Heat the oven to 350 degrees. Once all the steaks are fried, heat up 1 tbsp of olive oil and sauté the garlic until brown. Add the onions. Once the onions are translucent, add the beef broth, Worcestershire sauce, and Xanthan gum. Mix the ingredients together while scraping the brown bits from the bottom of the pan. Simmer the gravy until it thickens. Add the gravy to the steaks in the baking pan and cover with foil. Put the pan in the oven for 20 minutes. After 20 minutes, bake the steaks uncovered for another 10 minutes. Serve with your favorite keto side dish like Cauliflower Mash and enjoy!