Dough Steak Recipe
Today I will be making steak, out of dough! That’s right, a dough steak recipe. Keep reading to find out how! This is going to be like a fatty, marinated all day long, tender steak. This technique can be used to make almost any meat, like chicken, or pork chop. If you like this recipe, be sure to check out this one too! and this one!
Make that Dough
We are going to start by making a ball of dough. You’ll want a flour that says it has a high protein content. You could use an all purpose flour or a bread flower. In a bowl I add five cups of flour and two cups of slightly cold water. I knead and stretch it for about fifteen minutes, into a nice elastic dough ball. Once our ball is formed I add it to a bowl of cold water, cover it up, then let it rest for about an hour. When the hour is up, knead your ball under the water. After the water becomes very milky looking you can dump it or save it if you’d like. But we need to knead again in some fresh clean water. You will probably need to go through about two or three washes.
Steak Time
Now your dough should start to look a little stringy and crazy. During my second wash, I take out a small portion of the dough, maybe twenty five percent of it, and put it off to the side for later. I add my smaller portion of dough to a blender along with a tablespoon of coconut oil, and a pinch of mushroom extract. Next I give it a good blend. Once that has blended then I add about a teaspoon of better than bouillon, two teaspoons coco powder, a tablespoon of a beet, two tablespoons of beetroot juice, a teaspoon of black strap molasses and the rest of our dough. Pulse that all together.
Stretch it Out
Time to take our steak mixture out of the blender. Now I stretch the mixture out by hand, and then fold it back up. I continue to do this process for about a minute or until you notice it is tightening up. I mold it into a sort of burrito shape, and in order to make it keep this shape, I put some parchment paper around it. Also I wrap it in tinfoil, we really want it to keep the nice shape. Next, put our little steak into a steamer for about forty five minutes.
Almost There
Once your steak has steamed, take it out and unwrap it. It needs to sit for a while though, the longer it sits, the more meat-like it will become. Time to simmer it! In a large saute pan I add one teaspoon of bouillon, one cup of beet root juice, and about a tablespoon of olive oil. Now give that a good stir, and add in your steak. You want your steak to be about half submerged in liquid. Mine wasn’t quite half submerged so I added some water to get it there. I set it on a very low simmer for about an hour. When it is all done simmering in the broth we are going to allow it to sit for just a moment. Next it’s time to cut!
Final Touches
I cut them into about inch thick slices, then allow them to rest for about an hour. When the hour is up I season them with some salt, and pepper. Now add some olive oil to a skillet, heat the steaks on high, and sear both sides. Once that is done you have yourself a steak! It looks and tastes incredibly steaky and meaty. So there you have it! You need to try this dough steak recipe! Check out the full video here!
Making Any Meat from a Ball of Dough
Ingredients
- 5 cups flour
- 2 cups water
- 1 tbsp coconut oil
- pinch mushroom extract
- 2 tsp better than bouillon
- 2 tsp coco powder
- 1 tbsp beet
- 2 tbsp beet root juice
- 1 tsp black strap molasses
- 1 cup beet root juice
- 1 tbsp olive oil
- pinch salt
- pinch pepper
Instructions
- In bowl add flour and cold water. Knead and stretch for about fifteen minutes.
- Add ball to bowl of cold water, cover it, allow it to sit for an hour.
- Knead ball under the water, when water becomes milky, dump it and knead again two more times in fresh water.
- In between second and third wash remove small piece of dough to save for later.
- Add small portion of dough to blender with coconut oil, and mushroom extract. Blend.
- Add into blender better than bouillon, coco powder, beet, beetroot juice, and black strap molasses. Blend.
- Remove steak from blender then fold and stretch it by hand for about a minute.
- Mold it into a burrito shape, wrap with parchment paper, then with foil.
- Add it to steamer for 45 minutes.
- Unwrap steak and let it sit for a few moments.
- In saute pan add bouillon, beet root juice, and olive oil. Stir.
- Add in your steak, set it to a low simmer for an hour.
- Allow it to sit for a moment then cut it into inch thick slices.
- Allow them to rest for an hour, then add salt and pepper. Add olive oil to a skillet, heat the steaks on high and sear both sides. Enjoy!