1 lb beef sirloin, cut in thin strips about 1/2 inch wide x 2-3 inches long
2 cups buttermilk
1 tbs worcestershire sauce
2 tsp paprika
2 tsp garlic powder
1/2 tsp salt and pepper
2 cups almond flour
1-2 cups vegetable oil, for frying
4 tbs butter
1 cup mushrooms, finely chopped
4 cloves garlic, minced
1 shallot, finely chopped
1 tsp thyme
2 tbs almond flour
1 pouch Bone Broth
1/2 cup heavy cream
salt and pepper to taste
1. In a large mixing bowl, combine buttermilk, worcestershire sauce, paprika garlic powder, salt and pepper. Place beef sirloin strips into the bowl and cover. Place in the refrigerator for 2 hours to marinate.
2. Remove steak strips from marinade but keep marinade for breading. Dredge steak strips
in flour and then into the marinade and one more time into the flour.
3. Warm oil in a large pan or in a fryer. Fry breaded steak strips for about 4-5 minutes, stirring occasionally, until golden brown.
4 In a separate pan, prepare the mushroom gravy. Over medium heat, warm the butter and add mushrooms, garlic, shallot, and thyme. Saute for 3-4 minutes, until golden brown.
5. Add almond flour and cook for about 30 seconds. Pour in the pouch of Bone Broth and heavy cream. Simmer for a few minutes to thicken. Add salt and pepper to taste.