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Ingredients
- 4 cube steaks, 1 to 1 1/2 pound
- 1 tbsp. olive or possibly vegetable oil
- 2 tbsp. butter
- 1/4 pound fresh mushrooms, quartered
- 1 tbsp. Dijon mustard
- 1/2 c. beef broth or possibly water
- Salt and pepper to taste
- Minced parsley (for garnish)
Directions
- Place cube steaks between sheets of wax paper or possibly plastic wrap. Using flat side of mallet, lb. meat till about double in size. Heat oil and 1 Tbsp. of the butter in wide frying pan. Add in steaks and brown quickly on both sides. Place browned steaks on hot serving dish and keep hot. Add in remaining butter to pan. Add in mushrooms and cook quickly over high heat till 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, till juices are reduced to shiny glaze. Pour over steak and mushrooms; add in salt, pepper, and garnish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 287g | |
| Calories 366 | |
| Calories from Fat 335 | 92% |
| Total Fat 37.78g | 47% |
| Saturated Fat 16.67g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 731mg | 30% |
| Potassium 448mg | 13% |
| Total Carbs 4.53g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.97g | 1% |
| Protein 5.69g | 9% |
