Recipe Rehab | Country Fried Buffalo Steak
This rehabbed dish with mushroom gravy has all of the comfort-food flavor for half the fat of the original. My Greek yogurt marinade infuses extra flavor.
- Servings 4
- Dish Main
- Time 45 Min
- Skill Beginner
In a large bowl, use a whisk to combine ½ cup of Greek yogurt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/2 a teaspoon pepper, 3 tablespoon whole wheat flour, 2 tablespoons white wine vinegar, and 1 tablespoon water.
Preheat the oven to 375° F.
Add the 4 buffalo Swiss steaks to the bowl of marinade. Make sure each steak is well covered in the marinade.
Marinade the steak for 20 minutes.
In a shallow bowl, combine 1 cup of cracker meal, 1/4 teaspoon black pepper, and 2 tablespoons ground flax seed. Mix well.
Add 4 tablespoons olive oil to a baking pan.
Take the steak, removing any excess marinade and dredging the steaks in the cracker meal mixture. Place the dredged steaks on the baking pan.
Bake the steaks for 15 minutes, or until cooked through. Once the steak is done, remove from the oven and allow them to rest for 5 minutes before serving.
While the steaks are cooking, prepare the gravy. In a medium-sized pot on medium high heat, add 3/4 cup chicken stock, 1/4 cup chopped onion, 2 chopped portabello mushrooms, 1 teaspoon thyme, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/8 teaspoon kosher salt.
Bring the mixture to a boil, then reduce the heat to a simmer.
In the meantime, combine 3/4 cup of milk with 1 1/2 tablespoons cornstarch in a separate small bowl. Mix well to dissolve the cornstarch, ensuring there are no lumps.
Add the milk mixture to the simmering chicken stock; stir constantly to avoid lumps. Simmer the gravy until thick and delicious.
Serve one steak per person topped with the thickened mushroom gravy. Serve alongside your favorite healthy side dishes such as steamed green beans or a fresh salad.