About the Dish

Per Serving
Calories 690
Total Fat 23 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 900 mg
Total Carbohydrates 78 g
Dietary Fiber 4 g
Sugar 11 g
Protein 41 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Rye Malt Beer

Red Hop Rye has a special place in the hearts of Jason and Chris, founders of Second Self brewing. Besides being the first beer they brewed together when Second Self was just a concept, it is also won a bronze medal at the US Open Beer Championship. Red Hop Rye gets its caramel color and spice from the rye malt used in the boil. Citra and Amarillo hops provide the bitterness. For a savory country fried steak, the malt will provide a wonderful complement.

Second Self Red Hop Rye, Atlanta, Georgia

Zinfandel - Lodi, California

California Zinfandels have the structure to match weight for weight with the country fried steak. They also have moderate tannins as to not overwhelm the rice and greens. There is an opulence of fruit that will match well with the zesty gravy.

Daou Zinfandel, ‘Old Vines,’ Lodi, California

METHOD

1
• Place a saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. • When water boils, stir in greens. Reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, 15-20 minutes. • Remove from heat. Set aside, covered, until ready to serve.
2
MISE EN PLACE • Halve onion. Peel and finely chop 1 half (save remaining half for another use). • Discard any tough greens stems. Cut or tear leaves into bite-size pieces.
3
• Pat steak dry. • Season on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper. • Dust with 2 teaspoons flour.
4
• Place a large skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add steak. Cook without disturbing until deeply browned on bottom, about 3 minutes. • Flip steak. Cook without disturbing until browned on other side, 2-3 minutes. • Transfer steaks to a plate. Reserve skillet.
5
• Melt butter in steak skillet. Add onion. Cook, stirring and scraping, until onion is golden, about 3 minutes. • Add ketchup. Cook, stirring, until fragrant, about 30 seconds. • Reduce heat to low. Sprinkle remaining 4 teaspoons flour over onion. Cook, stirring, until flour coats onion and smells nutty, about 2 minutes.
6
• Add bouillon cube, milk and liquid aminos. Cook, stirring, until gravy comes to a low boil and thickens, about 4 minutes. • Stir in 1/4 teaspoon pepper.
7
• Return steaks to skillet. Turn to coat in gravy. • Reduce heat to low. Cook until steaks are warmed through, 2-3 minutes.
8
• Divide rice and greens between 2 plates. • Top with steak and gravy. Season to taste with PeachDish Salt and pepper. Enjoy!
9

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