In a large fry pan over medium high heat, melt butter until foamy. Add onions, garlic and mushrooms. Saute until onions are translucent and mushrooms are browned. Remove from heat to cool a little.
In a blender or processor, add ¼ cup chicken broth. Once onions and mushrooms are warm not hot, add the onions, mushrooms, garlic and butter to the blender with the chicken broth. Blend until a smooth puree forms.
Pour mushroom puree back into the fry pan again and put on medium high heat. Add the remaining 1 ¼ cups chicken broth, and ¼ teaspoon sea salt to mushroom puree. Stir together and heat until bubbling, then turn down heat to low.
In a large bowl combine: almond flour, ground sunflower meal, optional flax meal, garlic powder, thyme, sea salt, and pepper. mix together well. Set aside.
Heat 3 ½ tablespoon oil a large frying pan to medium high on the stove top. Place cubed steak in the almond flour mixture and cover. Flip steak over and coat with flour mixture. Repeat with other cubed steaks. Fry steaks in hot oil for 2 to 4 minutes. on each side until crisp and done in center.
Remove form pan and serve with optional gravy
Notes
Nutritional Data for Steaks without Gravy: Servings: 1 (4 ounce) steak out of 4, Cal: 356, Carbs: 5g / Net Carbs: 3 g, , Fiber: 2 g, Fat: 20 g, Protein; 32 g, Sugar: 0 g, Sodium: 276 mg / without added sea salt: 42 mgNutritional Data for Gravy: Serving size: 2 tbsp, Servings: 10, Cal: 38, Carbs: 1 g / Net Carbs; 1g, Fiber; 0g, Fat: 4 g, Protein:1 g, Sugar: 1 g, Sodium: 201 mg / without added sea salt: 154 mg * all nutritional data are estimates based on the products I used*