- December 31, 2008 at 1:39 am #268378
Prepared this for dinner and the family loved it.
2T all purpose flour
1/2 tsp salt
(I added a dash of Tony Chachere creole seasoning also)
Combine in resealable bag or shallow bowl.
4 cube steaks
Add to bag and tosss to coat.
In skillet over medium heat, melt 3 T butter. Brown steaks on both sides. Remove and keep warm.
For SAUCE combine:
2 tsp dijon or honey mustard
2 tsp worcestershire sauce
Pour over steaks.
In same skillet saute the mushrooms and onions until tender. Add sauce back to skillet. (I added a little chicken broth as well.) Using whisk, saute veggies and deglaze pan. Return steaks to pan. COver and simmer 5-7 minutes until meat is tender.
NOTE: I kept the steaks warm and made the glaze. I did not add steaks back in the glaze as the recipe said as my kids would have hated it. I put the glaze in a seperate bowl for all who wanted to try it. They spooned out what amount they wanted. The chicken broth made the glaze a little thinner, but I would add it again. One child liked the glaze, one like the steak without it. Either way this was a hit at our house and will be used again.
- You must be logged in to reply to this topic.