5 Reviews

This is not a review. I just wanted to say that I make something very much like this. And we love it. I believe that what she calls pork rind flour is just a bag of pork rinds ground in a food processor. And it does not have any carbs and are easy to find as one reviewer seemedto think differently. It is very much like breading chicken with potato chips. I use ground pork rinds for breading pieces of meat and I use them like bread crumbs in things like meatloaf, crab cakes etc. Thank you very much for allowing me to comment. Good Luck with your low carb lifestyle.

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livingstonfran February 08, 2012

Very good and easy to make. Thanks for sharing.

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jbaxley3 July 15, 2009

I made this recipe last night and it was great. The only things I did different were I did not use pork rind flour, just can't get used to that stuff. So I just patted the garlic powder and salt into the meat and browned it in the butter. Set that aside and sauteed my fresh mushrooms in the brown bits (had to add a little more butter) and then just added the cream and water to the mushrooms. Then I let it cook until the liquid had reduced and thickened some and put my meat back in the sauce. I let it set a few minutes which seemed to help the thickening process. So I ended up with a nice creamy mushroom sauce and the whole thing was sooooooo delish. Thanks for the wonderful idea.

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BassLady June 27, 2007

I really enjoyed this dish. I used ground almonds instead of the flour. My real problem with this recipe is that the ingredients are not listed. Not only do you have a problem if you add this to the shopping list, you only get half the ingredients.. the nutritial value is way off. The flour, garlic powder, mushrooms and onions all have carbs(this is very misleading). If I had made it as the previous reviewer with 3 T flour. this would have 17 g of carbs per serving. Using the 1 T ground almond,adding onion and mushrooms, and garlic powder all not listed you are already at 13g carbs per serving. Quit a difference from the 0.6 g found under the nutrition facts of this recipe. Made for PAC 2007.

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Marlitt May 17, 2007

I used a little less than a pound of cubed steak (2 steaks cut in half to make 4 pieces). I dredged in 3 heaping tbs. of flour seasoned with 1/2 tsp. garlic powder and pepper. I fried in 1/4 cup of butter. Made the sauce exactly as written (used another 1/2 tsp. garlic powder) except kept the precious drippings and bits for the sauce. This was fantastic! Wish I coulda had it with mashed taters but being on a low carb diet, it was awsomeness by itself! I definitely will adapt the cream sauce with other meats/fishes!

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Barbara Polowetz May 19, 2004
Smothered Cube Steaks-Low Carb