The Ancestral Table: Traditional Recipes for a Paleo Lifestyle by Russ Crandall
Authors: Russ Crandall
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EGG
2 TBSP. ALMOND MEAL
1/2 TSP. SEA SALT
1/2 TSP. GROUND MUSTARD
1/2 TSP. ONION POWDER
1/4 TSP. BAKING SODA
1/4 TSP. CREAM OF TARTAR
1 TSP. BLACK PEPPER, DIVIDED
2 CUPS BEEF BROTH ( SEE HERE )
5 OZ. (1/2 PKG.) SLICED WHITE MUSHROOMS
1 TBSP. HEAVY CREAM
2 TSP. ARROWROOT STARCH
2 TSP. COLD WATER
1. Preheat the oven to 350°F. Combine the ground beef, egg, almond meal, salt, mustard, onion powder, baking soda, cream of tartar, and 1/2 tsp. of the pepper in a mixing bowl. Mix with your hands until everything is well combined; be careful not to overmix.
2. Form the meat into 4 steak-shaped patties and place on a baking sheet. Bake until browned, about 18 minutes, then broil for 2 minutes to create a crust.
3. While the steaks are cooking, combine the broth, mushrooms, and the remaining 1/2 tsp. pepper in a small saucepan. Bring to a simmer on medium heat, then reduce the heat to medium-low and simmer until the mushrooms shrink and soften, about 15 minutes. Stir in the cream and reduce the heat to low. In a separate dish, mix together the starch and cold water to create a slurry. Stir the starch slurry into the broth and simmer until thickened, about 3 minutes. Add salt and pepper to taste, then plate the steaks and pour the gravy on top.
Chicken-Fried Steak
Also known as country-fried steak, chicken-fried steak is a staple of Southern cuisine in the United States. It gained its name from the fact that it is prepared like Southern Fried Chicken ( see here ). It is commonly believed that chicken-fried steak was created by German and Austrian immigrants in Texas in the 1800s.
Chicken-fried steak is a great meal for those on a budget, as cube steak (sometimes called minute steak) is generally easy to find and very cheap. If cube steak is unavailable in your area, you can make your own using bottom round and a blade meat tenderizer.
SERVES: 6 PREP TIME: 25 MINUTES COOKING TIME: 45 MINUTES
1/2 CUP WHITE RICE FLOUR
1 TSP. SEA SALT
1/2 TSP. PAPRIKA
1/2 TSP. GARLIC POWDER
2 TSP. COARSE-GROUND BLACK PEPPER, DIVIDED
4 EGGS, BEATEN (OR 2 EGGS MIXED WITH 1/4 CUP HEAVY CREAM)
1/2 CUP POTATO STARCH
1/2 CUP TAPIOCA STARCH
2 LBS. CUBE STEAK
1/4 CUP LARD OR COCONUT OIL
3 TBSP. BUTTER
2 CUPS BEEF BROTH ( SEE HERE )
1/2 TSP. FRESH THYME (DRIED IS OKAY)
2 TBSP. HEAVY CREAM
1. In a large pan or shallow bowl, combine the rice flour, salt, paprika, garlic powder, and 1 tsp. of the pepper. In a like-sized pan or bowl, place the beaten eggs. In a third like-sized pan or bowl, combine the other half of the pepper with the starches. Gently pound the cube steak to an even thickness, about 1/4"; slice into pieces the size of large steaks. Dredge the steaks in the rice flour mixture, then the eggs, then the starch mixture, shaking off the excess as you go. Place the steaks on a wire rack and let rest for 10 minutes. Reserve 3 Tbsp. of the rice flour mixture.
2. Preheat the oven to 170°F. Heat the lard or coconut oil in a cast-iron skillet on medium heat for 5 minutes. Add the steaks and fry in batches until golden brown, about 5 minutes per side. Place the cooked steaks on a different wire rack supported by a baking sheet, then place in the oven to keep warm while you cook the others. Add more lard or coconut oil as needed while frying.
3. Remove everything but the browned bits at the bottom of the skillet. Reduce the heat to medium-low and melt the butter in the skillet. Stir in the reserved rice flour mixture and toast until aromatic, about 2 minutes. Stir in the beef broth and thyme and continue to stir as it thickens, about 2 minutes. Gently scrape up any browned pieces into the gravy. Once it has thickened, stir in the cream and remove from the heat. Season with salt and pepper to taste and serve the gravy over the steaks.
Chili Con Carne
Chili con carne, more commonly known simply as chili, is a type of stew originally created by American frontier settlers. The original dish known as chili was prepared by Aztec
2 TBSP. ALMOND MEAL
1/2 TSP. SEA SALT
1/2 TSP. GROUND MUSTARD
1/2 TSP. ONION POWDER
1/4 TSP. BAKING SODA
1/4 TSP. CREAM OF TARTAR
1 TSP. BLACK PEPPER, DIVIDED
2 CUPS BEEF BROTH ( SEE HERE )
5 OZ. (1/2 PKG.) SLICED WHITE MUSHROOMS
1 TBSP. HEAVY CREAM
2 TSP. ARROWROOT STARCH
2 TSP. COLD WATER
1. Preheat the oven to 350°F. Combine the ground beef, egg, almond meal, salt, mustard, onion powder, baking soda, cream of tartar, and 1/2 tsp. of the pepper in a mixing bowl. Mix with your hands until everything is well combined; be careful not to overmix.
2. Form the meat into 4 steak-shaped patties and place on a baking sheet. Bake until browned, about 18 minutes, then broil for 2 minutes to create a crust.
3. While the steaks are cooking, combine the broth, mushrooms, and the remaining 1/2 tsp. pepper in a small saucepan. Bring to a simmer on medium heat, then reduce the heat to medium-low and simmer until the mushrooms shrink and soften, about 15 minutes. Stir in the cream and reduce the heat to low. In a separate dish, mix together the starch and cold water to create a slurry. Stir the starch slurry into the broth and simmer until thickened, about 3 minutes. Add salt and pepper to taste, then plate the steaks and pour the gravy on top.
Chicken-Fried Steak
Also known as country-fried steak, chicken-fried steak is a staple of Southern cuisine in the United States. It gained its name from the fact that it is prepared like Southern Fried Chicken ( see here ). It is commonly believed that chicken-fried steak was created by German and Austrian immigrants in Texas in the 1800s.
Chicken-fried steak is a great meal for those on a budget, as cube steak (sometimes called minute steak) is generally easy to find and very cheap. If cube steak is unavailable in your area, you can make your own using bottom round and a blade meat tenderizer.
SERVES: 6 PREP TIME: 25 MINUTES COOKING TIME: 45 MINUTES
1/2 CUP WHITE RICE FLOUR
1 TSP. SEA SALT
1/2 TSP. PAPRIKA
1/2 TSP. GARLIC POWDER
2 TSP. COARSE-GROUND BLACK PEPPER, DIVIDED
4 EGGS, BEATEN (OR 2 EGGS MIXED WITH 1/4 CUP HEAVY CREAM)
1/2 CUP POTATO STARCH
1/2 CUP TAPIOCA STARCH
2 LBS. CUBE STEAK
1/4 CUP LARD OR COCONUT OIL
3 TBSP. BUTTER
2 CUPS BEEF BROTH ( SEE HERE )
1/2 TSP. FRESH THYME (DRIED IS OKAY)
2 TBSP. HEAVY CREAM
1. In a large pan or shallow bowl, combine the rice flour, salt, paprika, garlic powder, and 1 tsp. of the pepper. In a like-sized pan or bowl, place the beaten eggs. In a third like-sized pan or bowl, combine the other half of the pepper with the starches. Gently pound the cube steak to an even thickness, about 1/4"; slice into pieces the size of large steaks. Dredge the steaks in the rice flour mixture, then the eggs, then the starch mixture, shaking off the excess as you go. Place the steaks on a wire rack and let rest for 10 minutes. Reserve 3 Tbsp. of the rice flour mixture.
2. Preheat the oven to 170°F. Heat the lard or coconut oil in a cast-iron skillet on medium heat for 5 minutes. Add the steaks and fry in batches until golden brown, about 5 minutes per side. Place the cooked steaks on a different wire rack supported by a baking sheet, then place in the oven to keep warm while you cook the others. Add more lard or coconut oil as needed while frying.
3. Remove everything but the browned bits at the bottom of the skillet. Reduce the heat to medium-low and melt the butter in the skillet. Stir in the reserved rice flour mixture and toast until aromatic, about 2 minutes. Stir in the beef broth and thyme and continue to stir as it thickens, about 2 minutes. Gently scrape up any browned pieces into the gravy. Once it has thickened, stir in the cream and remove from the heat. Season with salt and pepper to taste and serve the gravy over the steaks.
Chili Con Carne
Chili con carne, more commonly known simply as chili, is a type of stew originally created by American frontier settlers. The original dish known as chili was prepared by Aztec
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