C
chefdiva
Guest
4 cube steaks, about 1 to 1 1/2 pounds
1 tablespoons olive oil or vegetable oil
2 tablespoon butter or margarine
1/4 pound fresh mushrooms, quartered
1 tablespoon Dijon-style mustard
1/2 cup beef broth or water
salt and pepper to taste
Chopped fresh parsley for garnish
Place cube steaks between sheets of eaxed paper or plastic wrap. Using flat side of mallet, pound meat until about double in size.
Heat olive oil and 1 tablespoon 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 to pan. Add mushrooms and cook quickly over high heat until browned. Pour over steaks on platter.
By this time, steaks may have wept juices onto serving platter. Drain them into frying pan and heat to boiling.
Whisk in the mustard and additional broth or water. Boil hard over high heat, scraping up brownings, until juices are reduced to a shiny glaze.
Pour over steaks and mushrooms. Add salt and pepper to taste. Sprinkle with fresh parsley before serving.
serves 4
1 tablespoons olive oil or vegetable oil
2 tablespoon butter or margarine
1/4 pound fresh mushrooms, quartered
1 tablespoon Dijon-style mustard
1/2 cup beef broth or water
salt and pepper to taste
Chopped fresh parsley for garnish
Place cube steaks between sheets of eaxed paper or plastic wrap. Using flat side of mallet, pound meat until about double in size.
Heat olive oil and 1 tablespoon 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 to pan. Add mushrooms and cook quickly over high heat until browned. Pour over steaks on platter.
By this time, steaks may have wept juices onto serving platter. Drain them into frying pan and heat to boiling.
Whisk in the mustard and additional broth or water. Boil hard over high heat, scraping up brownings, until juices are reduced to a shiny glaze.
Pour over steaks and mushrooms. Add salt and pepper to taste. Sprinkle with fresh parsley before serving.
serves 4