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.
In a large bowl, using a whisk, combine ½ a 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.
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.
Preheat the oven to 375 degrees.
Add four tablespoons olive oil to a baking pan.
Take the steak from the marinade, removing any excess marinade, and dredge 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, make 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 in a separate small bowl combine 3/4 cup of milk with 1 1/2 tablespoons cornstarch; mix well to dissolve the cornstarch. Make sure there are no lumps.
Add the milk mixture to the simmering chicken stock; stirring 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, like steamed green beans, or a fresh salad.
Nutritional information (per serving): Calories: 420, Protein: 17.2 g, Carbohydrate: 34.4 g, Dietary Fiber: 3.333 g, Total Sugars: 5.801 g, Total Fat: 24 g, Saturated Fat: 5.458 g, Cholesterol: 32 mg, Calcium: 112.4 mg, Iron: 2.98 mg, Magnesium: 48.2 mg, Potassium: 544.4 mg, Sodium: 532.9 mg