2 lb. Bottom round steak
2 tsp. Salt
1 tsp. Freshly ground black pepper
1 c. All purpose flour
6 tbsp. Unsalted butter; melted
2 c. Chicken broth
1/2 c. Milk
1/2 tsp. Fresh thyme; minced finely
2 lb. Rutabaga
1 c. Heavy cream
2 cloves Garlic
1 tsp. Fresh thyme; minced finely
2 c. Gruyere cheese; grated or shredded finely
Salt and freshly ground pepper to taste
4 lb. Collard greens
4 tbsp. Unsalted butter
3 Large shallots; peeled and minced
2 cloves Garlic; peeled and minced
1 pt. Heavy cream
Pinch of freshly grated nutmeg
Salt and freshlyground pepper
Prep. Time: 20 minutes
Cook Time: 1 hour
Good southern food is hard to beat – dishes developed in the “deep south” have a heartiness that is hard to match. In the midst of trends toward low-fat, diet and “lite” ingredients, these recipes still call for heavy cream, real butter and, of course, things fried to a delicious golden brown. This meal melds traditional chicken-fried steaks, collard greens prepared in the vein of French creamed spinach, and a gratin made with sliced rutabaga and Gruyere cheese. If you’re in the market for a rich, satisfying, full-of-flavor dinner this might just fit the bill.
1. Preheat oven to 350°F; set rack in center position. Grease a 9x13 inch casserole dish.
2. Cut the meat with the grain into slices, 1/2 inch thick each and place on a platter; let meat come to room
3. Peel the rutabaga using a vegetable peeler and cut into thin slices. Bring a large pot of water to boil. Add the sliced rutabaga to the pot and cook for 3 minutes; remove from the water with a slotted spoon and set aside. Cover the pot and return the water to a boil.
4. Stir together the cream, garlic, thyme, salt and pepper; bring to a boil and then reduce the heat immediately and simmer for 3 minutes. Remove the heat.
5. Pour about 1/4 cup of the cream mixture into the bottom of a casserole dish and spread evenly.
6. Place 1/4 of the rutabaga slices in a layer over the cream, overlapping the slices slightly. Sprinkle 1/2 cup of cheese. Repeat with another 1/4 cup sauce, rutabaga and cheese; continue layering until you run out of ingredients, ending with a layer of cheese.
7. Bake for about 30 to 40 minutes, until bubbling on the sides and golden brown on top.
8. While the gratin bakes, fill a large bowl with cold water and ice cubes.
9. Remove the tough stems and veins from the collard greens. Add half of the greens to the boiling pot of water, a little at a time, and push them down into the water.
10. Let the water return to a boil, then cook the greens until tender, about 10 minutes. Using tongs, transfer the greens to the ice water.
11. Repeat with the remaining greens. Drain the greens very well and squeeze them dry in a kitchen towel or paper towels. Shred or chop finely; set aside.
12. In a very large skillet, melt the butter (4 tbsp). Add the minced shallots and garlic and sauté over moderate heat until softened, about 6 minutes.
13. Stir in the cream (1 pint) and simmer, stirring occasionally, until reduced by half, (about 15 minutes).
14. Season each piece of meat on both sides with the salt and pepper. Fill a pie dish or other wide, shallow dish with flour. Place the eggs into a separate wide, low dish and scramble with a fork.
15. Dredge each piece of meat on both sides in the flour. Using a meat tenderizer, pound each slice out on a cutting board until it is ¼ inch thick. Once tenderized, dredge each piece of meat again in the flour, followed by the egg and finally in the flour again. Return the meat to the platter and allow it to sit for 10 to 15 minutes before cooking.
16. Add the chopped collard greens to the cream mixture and toss until warmed through, about 3 minutes. Season generously with nutmeg; salt and pepper to taste. Turn heat as low as possible, cover to keep warm.
17. Remove the gratin from the oven, cover loosely with foil and let cool. Reduce oven to 250°F.
18. Melt 1 tablespoon of butter in the bottom of a 12-inch skillet and over medium-high heat. Add a piece of meat and cook on both sides until golden brown, approximately 4 minutes per side.
19. Transfer the steak to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
20. Add the remaining 2 tablespoons of butter to the pan and melt over medium heat. Whisk in 3 tablespoons of the flour left over from the dredging; cook for 2 to 3 minutes or until flour beings to brown.
21. Slowly add the chicken broth, whisking constantly to avoid forming lumps and scraping any bits of flour from the pan. Whisk until the gravy comes to a boil and begins to thicken.
22. Add the milk and thyme and whisk until the gravy is thick enough to coat the back of a spoon, approximately 5 to 10 minutes. Season with salt and pepper to taste.
23. Divide the greens among 4 large dinner plates; add a serving of gratin to each plate and a steak. Ladle a serving of gravy over the steaks and serve immediately. Serve additional gravy on the side.
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