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About the Dish

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Cube Steak

    Cube Steak

  • PeachDish Salt

    PeachDish Salt

  • All Purpose Flour

    All Purpose Flour

  • Butter


  • Onion


  • Tomato Ketchup

    Tomato Ketchup

  • Whole Milk

    Whole Milk

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Long Grain Rice

    Long Grain Rice

  • Greens



Dissolve bouillon cube in 1/2 cup very hot water.
MISE EN PLACE Halve onion; peel and finely chop 1 half (save remaining half for another use). Cut or tear greens into bite-size pieces.
Pat cube steaks dry with paper towels. Season all over with 1/4 teaspoon PeachDish Salt and 1/4 black pepper. Dust lightly and evenly with 2 teaspoons flour. Set aside in a single layer.
In a large skillet, warm 1 tablespoon cooking oil over medium-high heat. Add steaks, and cook without disturbing until deeply browned on bottom, 2-3 minutes. Flip and brown other side, 2-3 minutes more. Transfer to a clean plate.
Melt butter in skillet. Add onion, and stir to coat in butter and loosen browned bits from skillet. Cook until tender and golden, about 3 minutes. Stir in ketchup, and cook 30 seconds. Reduce heat to low, sprinkle remaining 4 teaspoons flour over onions, and stir to coat. Cook, stirring, 2 minutes.
Pour in bouillon mixture, milk and Bragg Liquid Aminos. Cook, stirring gently, until gravy comes to a low boil and thickens, about 4 minutes. Stir in 1/4 teaspoon pepper.
Return steaks to the skillet, and reduce heat to low. Cover and cook gently 15 to 20 minutes, flipping steaks midway.
In a medium saucepan with a lid, combine rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. Place over high heat, and bring to a boil. Stir in greens. Reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, 15-20 minutes.
Divide hot rice and greens between 2 dinner plates. Top with steak and gravy. Season to taste with PeachDish Salt and pepper, and enjoy!