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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

    Lemon

  • Onion

    Onion

  • Mixed Mushrooms

    Mixed Mushrooms

  • Kale

    Kale

METHOD

1
• Heat oven to 375° F. • Line a baking sheet with aluminum foil
2
MISE EN PLACE • Halve sweet potato lengthwise. • Halve onion. Chop 1 half, and save remaining half for another use. • Remove any tough mushroom stems. Chop mushroom caps and tender stems. • Finely chop kale. • Halve lemon. Squeeze 2 teaspoons of juice, and save any extra for another use.
3
• Coat cut side of sweet potato halves with a total 1/4 teaspoon olive oil. Set cut-side down on prepared baking sheet. • Bake 25 minutes, until soft.
4
• Add 1 1/2 cup water and bouillon cube to a small saucepan over high heat, and bring to a boil. • Stir in tomato paste and 1 teaspoon Italian seasoning. Reduce heat to low.
5
• 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.
6
• In a sauté pan over medium-high heat, warm 1/2 teaspoon olive oil. • When hot, add steaks and cook 3 minutes on first side. Turn and cook 2 minutes on second side. • Transfer steaks to a plate.
7
• Add 1 teaspoon olive oil to hot pan. Add onion and cook, stirring, 2 minutes. • Add mushroom and cook 5 minutes, until moisture has begun to evaporate.
8
• Sprinkle measured 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.
9
• In a sauté pan over medium heat, warm 1/2 teaspoon olive oil. • Stir in kale. Cook kale until wilted, about 3 minutes. Remove from heat and set aside. • Return steaks to the gravy, and simmer 2 to 3 minutes until steaks are warmed through.
10
• Scoop the 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 the shells.
11
Serve steaks with stuffed sweet potatoes and enjoy!