Cajun Smothered Steak & Gravy
Marinated chuck steak, cooked down with south Louisiana seasoning and the caramelized Cajun trinity until it's all one big pot of fall-apart tender deliciousness.
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Servings: 4 people
Ingredients
For the Chuck Steak Marinade
- 1 cup gluten free chicken broth
- ⅛ cup gluten free Worcestershire sauce
- 1 teaspoon Louisiana hot sauce
- 1 tablespoon chopped fresh parsley leaves
- 1 ½ pounds boneless chuck steak
For the Gluten Free Cajun Smothered Steak and Gravy
- butter or oil, as needed
- 1 to ½ cups cassava flour or gluten free rice flour blend
- ⅓ cup chopped onion
- ⅓ cup chopped green bell pepper
- ⅓ cup chopped celery
- 3 garlic cloves, minced
- 2 ½ to 3 cups gluten free beef broth, divided
- 1 teaspoon Louisiana hot sauce
- 2 teaspoons onion powder
- 2 teaspoons dried parsley flakes
- 2 teaspoons sweet paprika
- 2 teaspoons garlic powder
- salt, black pepper and cayenne pepper to taste
Instructions
- Trim fat from chuck steaks, then cut into strips.
- Pour the GF chicken broth, Worcesthershire sauce, hot sauce and chopped parsley leaves into a large bowl with a fitted lid.
- Whisk until well-incorporated.
- Submerge the chuck steak strips into the marinade. Cover and refrigerate for at least 3 hours, but up to overnight.
- Remove steaks and discard marinade.
- Heat a well-greased 12-inch cast iron skillet over medium heat with a few tablespoons of butter or oil.
- Press each marinated chuck steak strip into the cassava or rice flour blend.
- Shake off excess, and fry in batches until browned but not cooked through.
- Remove to a paper towel-lined plate.
- Remove any tough floury pieces from the bottom of the skillet. Add more oil, if needed.
- Add the Cajun trinity of onion, bell pepper and celery to the skillet.
- Cook down, stirring often, for about 10 to 15 minutes, or until the trinity is browned.
- Add the minced garlic cloves, and cook for 1 additional minute.
- Pour about 1 ½ cups of GF beef broth into the skillet.
- Stir until the broth is well-incorporated into the Cajun trinity and garlic bits, and loosen any stuck-on bits from the bottom of the skillet.
- Stir the hot sauce, parsley flakes, onion powder, garlic powder, paprika and salt, black pepper and cayenne pepper to taste into the skillet.
- Submerge the browned chuck steak strips into the gravy, stirring around them to ensure that the mixture is evenly distributed around the skillet.
- Reduce heat to medium low. Cook, stirring occassionally, for about 1 to 1 ¼ hours, or until the steak is fall apart tender. Add about ½ cup of the remaining gluten free beef broth every 15 to 20 minutes or so throughout the cooking process.
- Remove from heat and serve immediately.
Notes
The gravy may get a bit gummy when it cools off if you use cassava flour. This is normal, as cassava flour really isn't a flour, it's a starch from a root vegetable. If this happens, just heat it up again, and the gumminess will go away immediately.
This gluten free Cajun smothered steak and gravy has the best taste and texture immediately after it's made.
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