SARAH'S EASY GLUTEN STEAKS
(this is a no-fail recipe if you follow it!)
You Need:
extra large/deep soup pot
large skillet for frying (or 2 medium ones)
3 medium to large mixing bowls
blender
water
soy sauce or Bragg's Liquid Aminos
walnuts
nutritional yeast flakes
quick oats
onion powder
crushed garlic (or garlic powder)
goya adobo seasoning (whichever is your favorite)
vital wheat gluten flour
unbleached white flour
bread crumbs
cornstarch
white onion
jar of alfredo sauce (if you like white gravy, if not, skip this)
Start Your Broth:
3 quarts water
1/2 - 3/4 cup soy sauce or Bragg's aminos
Start water to boil in extra large pot, add soy sauce or aminos to water.
Start Your Steaks:
1 ¾ cup very warm water
½ cup walnut pieces
¼ cup nutritional yeast flakes
¼ cup quick oats
1 teaspoon onion powder
1 teaspoon fresh crushed garlic (or garlic powder)
Put all ingredients into blender. Blend on high until liquid is smooth and silky. Pour into medium/large mixing bowl.
Stir in quickly and thoroughly, all at once:
2 ¼ cup vital wheat gluten flour
Work the dough quickly into a log. (NOTE: If you knead or stir it too much it will get hard and tough and will ruin the texture of your steaks.)
Let the log rest 10 minutes. You can wrap it in plastic wrap or parchment paper to prevent drying out, and place it in the refrigerator if you like.
Slice the log into ½ inch rounds, then press them by hand into larger steaks. They will significantly expand in the broth, so don't cut them too thick or they'll be massive.
Drop them into your now-boiling broth. Turn broth to medium and let simmer 45 minutes to 1 hour. You will need to repeatedly press steaks back under the broth.
Take pot off the burner and let them cool in the pot a bit. Then either drain the pot into a colander (saving all the broth underneath the colander for your gravy!), OR lift steaks out one by one and place on wire racks over cookie sheets to catch the drips. Let cool and dry out for 30 minutes.
Start Your Frying:
Heat oil in skillet(s) on medium heat.
Mixing bowl #1:
1 cup flour
1 cup bread crumbs
½ teaspoon onion powder
1 teaspoon adobo seasoning (optional)
(you can also add other favorite seasonings: dried dill, cumin, pepper etc, depending on the flavors you like )
Mixing bowl #2:
4-5 beaten eggs
Dip each steak in eggs and then dredge in flour mixture.
Fry the steaks in skillet until golden brown on each side. Let cool.
When last of steaks are fried, slice one white onion and grill quickly in remaining oil.
Ways to Serve:
Casserole with brown gravy:
Bring 2 quarts of leftover broth to a rolling boil. Take 3 tablespoons of very cold water and mix thoroughly with 1-2 heaping spoons of cornstarch. Whisk starch mixture into broth and keep stirring until thickens. If necessary, add a cornstarch a second time to thicken.
When cooled, arrange in casserole dish, top with grilled onions and pour thickened brown gravy over everything.
Casserole with white gravy:
Take 1 jar of alfredo sauce and whisk with one equal jar of water.
When cooled, arrange in casserole dish, top with grilled onions and pour white gravy over everything.
Main dish :
Serve freshly fried steaks with mashed potatoes and gravy and steamed vegetables on the side.
Sandwiches:
Save leftover steaks (without gravy) for sandwiches with mayo and tomato.
OTHER OPTIONS:
Steaks can be frozen and thawed for later meals, or will keep several days in the refrigerator.
© Sarah K. Asaftei, 2009 unless otherwise sourced. Use allowed by express written permission only.
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