Ingredients
-
-
4
-
3 - 4
-
1
-
1
-
1
-
-
8
-
1
-
2
-
-
-
-
-
Directions
Sandi’s Black Pepper Cube Steaks & Mushroom Cream Sauce, Ohhhh m’gawd, are these good or what? I don’t like to toot my own horn, but TOOT! TOOT, TOOOOOOOOOOT!! The less expensive cube steak finally gets some respect here., Turned out great, my husband and I both loved it!, Made this tonight and it turned out great! Easy recipe to use for a great mushroom gravy and less costly meat.
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Steps
|
1
Done
|
Season Both Sides of the Cube Steaks With Kosher Salt and Cracked Black Pepper. |
|
2
Done
|
Heat the Oil and 1 Tablespoon of the Butter in a Large Skillet Over Med-High Heat. |
|
3
Done
|
Saut the Steaks For 4 Minutes, Then Turn and Finish Cooking For 3 More Minutes or Until Done to Your Liking. Move Steaks to a Plate and Cover With Foil. |
|
4
Done
|
Melt the Remaining 2 Tablespoons of Butter in the Skillet Over Med-High Heat and Loosen Any Stuck Bits of Meat With a Spatula. |
|
5
Done
|
When Hot, Add the Shallots and Mushrooms With a Loose Attempt to Keep Them in a Single Layer as Much as Possible. Dont Stir For the First 2 Minutes to Give Them a Chance to Caramelize on One Side, Then Stir Periodically For Another Minute or Two Until Mushrooms Are Deep Golden Brown. |
|
6
Done
|
Add the Minced Garlic and Saut Until It Becomes Soft, About One Minute. |
|
7
Done
|
Add the Cream and the Steak Juice from the Cube Steak Plate and Reduce the Mixture by One-Third. Season With Salt and Pepper to Taste. |
|
8
Done
|
Finally, Add the Basil, Stir Briefly, Then Plate the Steaks With a Generous Portion of Sauce on Top. |
