This recipe is one of my family’s favourites, as it used to be my grandfather’s signature dish and will always be remembered as the food he would make for us or himself whenever he need a good quality meal of meat with a rich sauce.
When my sister and I decided that we want to have lunch together today, we suddenly had to think of Opa’s flank steaks and the deliciously thick, dark gravy – as kids we soaked it up with buttery egg-noddles and again, I am thankful that he took the time and taught me how to make it during my university times.
One thing he always made clear was the proper selection of the beef – it had to be a flank cut and a good amount of fat morsels to be juicy and soft – and ever since I pay extra attention to where my beef comes from. Luckily I have the opportunity to buy locally and organic-raised meat and poultry at my butchers – which makes enjoying red meat a rare, but amazing experience.
So this is a childhood classic – paleo-adapted but taste-tasted by my sister and me and not a pinch less delicious.
Flank Steaks with Paleo Gravy
To thicken the sauce, I would traditionally go for sour cream – but the lactose sensitivity of my sister made me go for an extra bit of guar gum – and the gravy was bomb.com.
- 2 200g flank beef steaks
- 1 big onion, chopped
- olive oil
- coarse pepper
- whole pepper corns
- 1 teaspoon of sharp mustard
- 1 teaspoon of guar gum powder
- 200g button mushrooms
- 250 ml beef broth
- garlic powder
- low-carb veggie mixed, e.g. steamed broccoli, cauliflower and carrots
- Carefully rinse the steaks and pad them dry gently – best use a kitchen towel and then season the steaks generously with coarse, fresh-ground pepper.
- Heat some olive oil in a non-stick pan on high and start searing the chopped onions, plus your mustard.
- Dust the steaks with the powder or guar gum (or flour, if you are not paleo).
- As soon as the onions get translucent, or even brown a bit – then add your steaks and let them brown as well a bit on both sides.
- Make sure the meat juices come out to get that nice and dark gravy.
- Turn down the heat after 3-5 minutes and add a some water and the beef broth.
- Now let the mixture simmer for 15 minutes on medium-low – generously season again with coarse pepper and add the whole pepper corns, plus the ground garlic.
- The button mushroom can now be added to the sauce and the whole stew can simmer away for about 20-30 minutes on low.
- Add another pinch of guar gum to thicken the sauce.
- As soon as it is thick enough for your liking serve the steaks with steamed veggies.