Ingredients
- 4
pieces cube steak
- 1
cup flour
- 1
tbs seasoned salt
- 1/2
tsp black pepper
- 4
tbs butter - divided
- 2
tbs vegetable oil
- 12
oz button mushrooms - sliced
- 1/2
tsp dried thyme
- 2
cups beef broth
- to
taste Additional salt and pepper
Method
- Place
flour, seasoned salt, and pepper in a wide, shallow dish (like a pie
plate). Stir to combine.
- Heat a
large deep sided sautée pan over medium high heat. Add vegetable oil and 2
tbs of the butter.
- Lightly
season both sides of each cube steak with salt and pepper. Dredge in flour
to coat, gently tapping off excess so coating is nice and light.
- When
oil and butter are nice and hot place cube steaks in pan. Cook 2 minutes
per side. Transfer to a paper towel lined plate. Set aside.
- Add
mushrooms to pan. Sprinkle with thyme. Cook until mushrooms begin to
soften, stirring frequently. About 5 minutes.
- Add
remaining 2 tbs butter to pan. As soon as it melts stir in 4 tbs of the
flour used to coat the cube steaks. Cook for 2 minutes, stirring
constantly.
- Wisk
in beef broth. Increase heat to medium high. Bring to a simmer until gravy
thickens, wisking frequently.
- As
soon as gravy thickens return cube steaks to pan, turning to coat evenly
with gravy. Reduce heat to low. Let rest 5 minutes for cube steaks to heat
through and soak in some of that gravy.
- Serve
with mashed potatoes and a side salad to complete your tasty meal. Enjoy!
- Note:
As always, taste for seasoning before serving. I usually give the
mushrooms a light sprinkling of salt and pepper as they cook, but almost
never add salt beyond that point. It's up to you to determine how you want
it seasoned.
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