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About the Dish

  • Sweet Potatoes

    Sweet Potatoes

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Tomato Paste

    Tomato Paste

  • Italian Seasoning

    Italian Seasoning

  • All Purpose Flour

    All Purpose Flour

  • Cube Steak

    Cube Steak

  • Lemon


  • Onion


  • Mixed Mushrooms

    Mixed Mushrooms

  • Kale



• Heat oven to 375° F. • Line a baking sheet with aluminum foil
MISE EN PLACE • Halve sweet potato lengthwise. • Halve onion. Peel and chop 1 half (save the remaining half for another use). • Discard any tough mushroom stems. Chop mushroom caps and tender stems. • Finely chop kale. • Halve lemon. Cut 1 half into wedges (save remaining half for another use).
• Coat cut side of sweet potato halves with a total 1/4 teaspoon olive oil. Set cut-side down on prepared baking sheet. • Bake until soft, about 25 minutes.
• In a small saucepan over high heat, combine 1 1/2 cups water and bouillon cube. • When water comes to a boil, stir in tomato paste and 1 teaspoon Italian seasoning. Reduce heat to low.
• On a plate combine flour, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. • Remove and reserve 1 tablespoon seasoned flour. • Dredge steaks in flour.
• Place a sauté pan over medium-high heat. Add 1/2 teaspoon olive oil. • When oil is hot, add steaks and cook 3 minutes on first side. Flip steaks, and cook 2 minutes on second side. • Transfer steaks to a plate.
• Add 1 teaspoon olive oil to hot pan. Add onion. Cook, stirring, 2 minutes. • Add mushrooms. Cook until moisture has begun to evaporate, about 5 minutes.
• Sprinkle measured seasoned flour over mushrooms. Cook, stirring, until flour is fully incorporated, about 2 minutes. • Stir warm broth into mushroom mixture. Simmer, stirring occasionally, until sauce begins to thicken. • Return steaks to pan, and simmer in gravy until steaks are warmed through, 2-3 minutes.
• In a skillet over medium heat, warm 1/2 teaspoon olive oil. • Stir in kale. Cook until wilted, about 3 minutes. Remove from heat, and set aside.
• Scoop flesh from sweet potatoes into a small bowl. Stir in kale. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. • Return mixture to sweet potato shells.
Serve steaks with stuffed sweet potatoes and lemon wedges on the side, to squeeze over all. Enjoy!