Southern Veggie Steak and Biscuit Supreme

Description

Herb-crusted chicken-fried beef steak alongside two eggs, a cheesy low-carb biscuit, and sausage gravy enriched with spinach, mushrooms, and peppers, plus roasted potato hash loaded with asparagus and red cabbage. This fusion honors soul food vegetable traditions to maximize antioxidants and minerals, cutting carbs by emphasizing produce over starches. Assemble and cook in under an hour for a nostalgic yet refined breakfast brimming with flavor and nutrition.

Cultural Background

Chicken-fried steak originated in the American South and Texas in the 19th century as a way to tenderize tough beef cuts by breading and frying them like chicken, drawing from European schnitzel traditions adapted by Southern cooks. Sausage gravy and biscuits are staples of Southern breakfasts with roots in Appalachian and soul food cooking, where affordable ingredients like flour, milk, and pork created hearty meals. Soul food traditions emphasize nutrient-dense vegetables like greens, cabbage, and peppers to add flavor and health benefits to meat-centric dishes, reflecting African American culinary heritage of resourceful cooking with seasonal produce.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 35 minutes
TOTAL TIME: 55 minutes
SERVINGS: 1
DIFFICULTY: Medium

Ingredients

• 4 oz beef cube steak
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/3 cup all-purpose flour
• 1 large egg
• 2 tbsp buttermilk
• 1/4 cup vegetable oil for frying
• 2 oz breakfast sausage
• 1/4 cup sliced mushrooms
• 1/4 cup diced bell peppers
• 1/2 cup fresh spinach
• 1/2 cup milk
• 1 tbsp all-purpose flour (for gravy)
• 1 small Yukon gold potato, cubed
• 4 asparagus spears, trimmed and cut into 1-inch pieces
• 1/4 cup shredded red cabbage
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/4 cup almond flour
• 1/4 cup shredded cheddar cheese
• 1/2 tsp baking powder
• 1 large egg (for biscuit)
• 1 tbsp butter, melted
• 2 large eggs (for serving)

Instructions

1. Preheat oven to 425°F. Toss potato cubes, asparagus, and red cabbage with olive oil, salt, pepper, and paprika on a baking sheet. Roast for 20-25 minutes, stirring halfway, until potatoes are golden and tender.
2. While hash roasts, pound the cube steak to 1/4-inch thickness between plastic wrap. Mix thyme, rosemary, garlic powder, salt, and pepper into the flour. Whisk egg and buttermilk in a shallow dish.
3. Dredge steak in seasoned flour, dip in egg mixture, then dredge in flour again. Heat vegetable oil in a skillet over medium-high heat to 350°F. Fry steak 3-4 minutes per side until golden and crispy. Drain on paper towels.
4. In the same skillet, cook sausage over medium heat until browned, about 4 minutes. Add mushrooms and peppers, cook 3 minutes until softened. Stir in spinach until wilted. Sprinkle 1 tbsp flour over mixture, cook 1 minute, then whisk in milk. Simmer 3-5 minutes until thickened into gravy. Season to taste.
5. For the biscuit, mix almond flour, cheddar, baking powder, and a pinch of salt. Stir in egg and melted butter until a dough forms. Drop onto a parchment-lined small baking sheet or skillet and bake alongside the hash for 12-15 minutes until golden.
6. In a small skillet, fry or scramble the 2 eggs to desired doneness over medium heat, about 3-4 minutes.
7. Plate the steak, top with gravy, add eggs, biscuit on the side, and roasted hash. Serve immediately.

Tips

- Pound the steak evenly for consistent tenderness and crisp coating without overcooking the interior.
- Do not overcrowd the skillet when frying to maintain oil temperature and achieve a crisp crust.
- Substitute almond flour with coconut flour in the biscuit if preferred, but reduce quantity by half and add extra egg for moisture.

Nutrition

Calories: 920
Protein: 52g
Carbs: 38g
Fat: 62g

Tags

Meat dish, Breakfast, American Southern, Soul Food / African American, Beef, Pork, Eggs, Potatoes, Bread or flatbread, Take a simple childhood comfort food or