Cube Steak With Mushroom Sauce
4 cube steaks, 1 to 1 1/2 lb. 1 Tbsp. olive or vegetable oil
2 Tbsp. butter or margarine
1/4 lb. fresh mushrooms, quartered 1 Tbsp. Dijon mustard
2/2 cup beef broth or water Salt and pepper to taste Chopped
parsley (for garnish)
Place cube steaks between sheets of wax paper or plastic
wrap. Using flat side of mallet, pound meat until about
double in size. Heat 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 on to
the plate. Drain them into frying pan and heat to boiling.
Whisk in the mustard and broth and drippings. Boil hard
over high heat; scraping up brownings, until juices are
reduced to shiny glaze. Pour over steak and mushrooms; add
salt, pepper, and garnish.
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