And I had already bought the steaks and mushrooms.
I googled it, but every single recipe seemed to use Cream of Mushroom Soup (Yuck!), or some intense form of flour/egg white/flour dredging, so I winged it.
This turned out to be a pretty good recipe.
*When I bought the cube steak, it came in a package of three, weighing in just under one pound.
Cube Steak with Mushrooms
3 cubed steaks
Flour (1/2 cup)
Salt
Pepper
2 Tbls. Vegetable oil
1 cup Beef broth, warmed
1 8-oz package sliced mushrooms
Place flour, salt and pepper in Ziploc bag. Add one cube
steak, toss to coat.
Turn large skillet on high and add oil. When oil is hot,
place one cube stake in pan. Repeat dredging steaks in flour mixture, and
adding to pan. Do not over crowd.
Cook on high until blood rises to the top of the steaks,
turn to cook the other side. When blood rises from second side, turn once more
for about 1-2 minutes.
Remove steaks to plate and tent with foil.
Add a little bit of beef broth to pan, scraping up brown
bits.
Add mushrooms, allow to toast for 2 minutes. Add rest of
broth, boiling until sauce slightly thickens.
Add the cube steaks, spooning
sauce and mushrooms over top. Allow to cook for 1-2 more minutes until heated
up and gravy has thickened.
Serve and enjoy!
Tips & Tricks:
·
Cube steak is typically used for Chicken Fried
Steak. This is a very tough piece of beef, which is why it’s sliced super thin
and it looks like it’s been mutilated by a bunch of knives. This is the only
way this piece of meat can become tender.
·
The beef broth is used to deglaze the pan,
pulling up all sorts of yummy goodness that seared to the bottom of the pan.
·
I was lazy and bought sliced mushrooms—Baby Bellas—which
are a little sturdier than your basic white mushroom. You can slice them
yourself, but the price was the same at my store so I bought them sliced
·
I didn’t calculate the WW points, but I don’t
think it added up to too many.
·
I served this meal with oven roasted potatoes
and green beans.
Enjoy!
