Healthy Country Fried Steak & Garlic Mashed Potatoes/ Kale
Country fried steak doesn’t have to be unhealthy! I was given a package of grass-fed cubed steak from my cousin’s farm in Alabama and wanted to do something nice with it. Cubed steak is usually sirloin or a tougher piece of meat that is beaten with a mallet until it is thin and tender. It has that amazing farm taste and the sauce makes it delectable. This is now one of my favorite dishes!
I marinate the cubed steak with aminos and seasonings. I dip it in an egg and then LIGHTLY dredge each piece in flour. I would have been happy not using any breading at all. I used a few tablespoons of extra virgin olive oil instead of a heavy frying oil. A few minutes on each side over medium-high heat and I have a thin crispy coat with a moist center.
***For the SAUCE I started with the leftover drippings in the cast-iron pan. In that same pan, I reduce the heat to medium-low and sauteed crimini mushrooms and one shallot. I then added a splash of white wine and aminos (or soy sauce). This is where you add the cream. I, however, wanted to be a little healthier and my decision was easier because I only had 2% milk. I poured about two cups of milk in the pan and let it simmer for 10 minutes.
**Potatoes: I halved the gold yukon potatoes, diced a quarter of an onion, and cut up a few cloves of garlic. I boiled everything for about 20 minutes. Everything becomes so soft that you can leave big chunks, it will all be mashed together at the end. Season with salt and pepper. Mash. Add chopped parsley for more flavor.
Served with Kale… green beans or asparagus would have been great as well!
