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Pepper Steak (Grain Free, Dairy Free, GAPS-legal)

Once in a while I ask Justin if he has any specific requests for dinner.  This week he asked for pepper steak and mashed potatoes.  So that’s what I made last night.  It’s a recipe from my MIL.  It’s very simple and very good.  I adjusted the ingredients to make it healthier (since I don’t use soy sauce or bouillion).  The full recipe is not GAPS legal.  But just the steak part is (minus the gravy).  The gravy uses flour, so that part is not grain free.  But the meat is great without the gravy.  There is plenty of sauce in the pan that you can use as gravy even if you don’t thicken it.  I put mine on top of squash.  Justin had his over mashed potatoes.  We all enjoyed it.  The one thing I have never understood is why it’s called pepper steak…there is no pepper in it 😛  The recipe calls for round steak.  Use whatever you have.  I used sirloin because that’s what I could find first buried under all of our pork 😛  This is a great recipe to use with grassfed beef since it simmers a long time and the meat gets very tender.  I hadn’t intended to post this recipe at first, but after serving it I realized I should.  So I had to take pictures of what was left after dinner and what I packed for Justin’s lunch.

Pepper Steak

1 large steak (round or sirloin work well), cut into chunks
olive oil, coconut oil, lard or palm shortening
1 cup beef broth, chicken broth or water (may need more as it cooks)
1/4 cup ketchup (I used homemade fermented ketchup)
salt and garlic powder to taste

1 Tbsp. flour
1/4 cup cold water

Brown meat in oil in skillet.  Add water/broth, ketchup and seasoning.  Cover and simmer over low heat 1 1/2 hours.  Stir periodically and add extra liquid if it gets too dry.  You can serve it like this over veggies, rice or potatoes.

To make gravy: Remove meat from pan.  Mix flour and water until the lumps are gone.  Gradually add the flour mixture to the sauce in the pan, stirring over low heat.  Add more water until desired consistency and quantity of gravy.  Serve gravy on the side or add the meat back to the pan for serving.

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3 comments

  1. The Smiths says:

    I made an impromptu gravy the other day with a bit of coconut flour. It was really good and not too coconut tasting. My husband was surprised and impressed. 🙂

    I would love to know what ketchup recipe you use!

    I just found your blog. I am a mama of an almost three year old little girl and a 5 month old little girl. I started GAPS in August after dropping dairy and gluten helped my baby’s colic and eczema. I am slowly lowering my thyroid meds. My firstborn is doing okay, but is along for the GAPS ride anyway!

    I’m enjoying your blog

  2. The Voogts says:

    Maybe I’ll have to try a gravy with coconut flour sometime. I don’t use much coconut flour right now b/c it is too fibrous for my tummy (and for my nursing son). But I can usually tolerate a small amount.

    Glad you are enjoying the blog! Good luck on your GAPS journey. Sounds like we have kids similar age (mine are 3 1/2 and 6m).

    I have tried a couple ketchup recipes. I ususally just blend tomato paste, honey, raw apple cider vinegar, garlic powder and salt and keep adjusting until I get the flavor I like. Then I add some whey and let it ferment for a few days.

    Here is the base recipe: http://voogtrecipes.blogspot.com/2011/09/ketchup.html

    I have quite a few GAPS-legal recipes here. I hope you enjoy some of them.

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