- 2 tablespoons vegetable oil
- 6 (5-ounces each) cube steaks
- Salt and seasoned pepper
- ½ cup flour, plus 1 tablespoon
- 3 large onions, thinly sliced
- 1 teaspoon minced garlic
- 1 (8-ounces) can sliced mushrooms, drained
- 2 cups beef broth or water
- Heat oil in large skillet over medium heat.
- Sprinkle both sides meat with salt and pepper
- Place ½ cup flour on plate, coat each piece of meat.
- Cook about 3-4 minutes, per side, place on platter and set aside.
- Add onions, garlic and mushrooms to skillet, cook until onions are wilted, 3-4 minutes.
- Stir to loosen up browned bits from bottom of pan.
- Lower heat, sprinkle with 1 tablespoon flour, stirring constantly for about 4 minutes.
- Gradually add broth or water, stirring continuously to avoid lumps.
- Bring mixture to a boil, reduce heat to low and add steaks to pan.
- Simmer, partially covered for 45 minutes.
- Transfer to platter, taste pan sauce, adding seasoning, if needed, spoon onto meat.
- Serve
Source: Pam's Midwest Kitchen Korner
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