Ingredients
- 1 1/4 pounds beef cube steaks ( may sub. round steak, pounded thin)
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- 3 tablespoons oil (olive oil)
- 1/2 whole yellow onion (sliced thinly)
- 6 ounces button mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 16 ounces chicken broth
- 1/4 cup red wine (optional)
- 2 garlic cloves, crushed
- 1 tablespoon dried parsley
- 1/2 teaspoon dried thyme
How to Make
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Step 1: Combine flour, salt and pepper; dredge cube steaks. Heat oil in skillet and brown steaks on each side. Set aside and keep warm.
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Step 2: Add onions and mushrooms to skillet, reduce heat to low and cover. Stir occasionally, scraping browned bits from bottom, and "sweating" the vegetables until softened.
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Step 3: Add remaining ingredients, and stir to combine. Return steaks to the skillet, covering with the sauce and veges. Cover and simmer until steaks are tender and sauce has thickened - about 45 minutes. Serve immediately.
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Step 4: To freeze, place completely cooked steaks, with sauce, in freezer-safe container and freeze. To prepare, thaw in refrigerator and heat through on stove top or in micorwave
We hope you enjoy this recipe!
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