Cube Steak w/ Mushroom Sauce
- Number of Servings: 4
Ingredients
4 cube steaks, 1 to 1 1/2 lb1 Tblsp olive oil2 Tblsp butter1/4 lb fresh mushrooms, quartered1 Tblsp Dijon mustard1/2 C beef broth or waterSalt and Pepper to tasteChopped parsley (for garnish)
Place cube steaks between sheets of wax paper or plastic wrap. Using flat side of mallet, pound meat until about double in size.
Heat oil and 1 Tbls of the butter in wide frying pan. Add steaks and brown quickly on both sides. Place browned steaks on warm serving dish and keep warm. Add remaining butter tgo pan. Add mushrooms and cook quickly over high heat until browned. Pour over steaks on platter. By this time, steaks have "wept" juices in to the plate. Drain them into frying pan and heat to boiling. Whisk in the mustard and broth and drippings. Boil hard over high heat; scrapping up brownings, until juices are reduced to shiny glaze. Pour over steak and mushrooms; add salt, pepper, and garnish w/ chopped parsley if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user ARITCH1.
Heat oil and 1 Tbls of the butter in wide frying pan. Add steaks and brown quickly on both sides. Place browned steaks on warm serving dish and keep warm. Add remaining butter tgo pan. Add mushrooms and cook quickly over high heat until browned. Pour over steaks on platter. By this time, steaks have "wept" juices in to the plate. Drain them into frying pan and heat to boiling. Whisk in the mustard and broth and drippings. Boil hard over high heat; scrapping up brownings, until juices are reduced to shiny glaze. Pour over steak and mushrooms; add salt, pepper, and garnish w/ chopped parsley if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user ARITCH1.
Nutritional Info Amount Per Serving
- Calories: 318.8
- Total Fat: 16.0 g
- Cholesterol: 112.5 mg
- Sodium: 278.4 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.4 g
- Protein: 40.3 g
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