Saturday, February 23, 2013

Cube Steak with Mushroom Gravy

I don't have much to word on the house yet. VERY frustrated. Not only do we not have any word on the house, I haven't even heard from my agent. Okay. Just breathe, right? AHHHHH! Anyways, cube steak is great because sometimes it is referred to as "minute steak" because they cook up so well. They are a little "ho-hum" and boring, but if you add your own twist on it, like I did with this gravy, it's actually quite delicious! I generally prefer them with plain ole' ketchup, but this was a nice change! Enjoy!

Cube Steak with Mushroom Gravy
Yields: 3 servings

1.5 lbs of cube steak
1/4 c. AP flour
2 tsp. garlic powder
2 tsp. salt
1 tsp. pepper
2 tbsp. canola oil

For the gravy:
1 small onion, diced
8 oz. button mushrooms, quartered
2 tbsp. canola oil
2 tbsp. butter
2 tbsp. flour
1 1/2 c. fat-free milk
salt and pepper, to taste

To prepare the cube steak, in a shallow pan, combine the flour, garlic powder, salt, and pepper. Coat the steak on both sides in the mixture. In a large skillet, add oil and heat over a medium-high heat. Add the steak and cook for 3-4 minutes on each side. Remove from skillet and set aside. To the drippings from the cube steak, stir-fry the mushrooms and onions until tender. Remove and set aside.
For the gravy, add butter to the skillet, removing the crispy bits from the bottom of the pan. Once the butter is completely melted, whisk in the flour. Gradually add the milk, stirring as you pour and whisk until smooth and creamy. Taste, and adjust for seasoning, adding salt and pepper as needed. Add in the mushrooms and onions and heat through, about 5 minutes.
Serve the gravy over the cube steak and enjoy!

Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 629.4
  • Total Fat: 35.7 g
  • Cholesterol: 163.2 mg
  • Sodium: 1,605.4 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 57.1 g

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