The red wine gives this sauce extra flavor, but feel free to use all or part beef broth in place of the red wine in this recipe.
Large Photo of Cube Steaks With Mushrooms
Large Photo of Cube Steaks With Mushrooms
Ingredients:
- 4 tablespoons butter
- 2 tablespoons minced shallots, sweet onion, or green onion
- 8 ounces sliced fresh mushrooms
- 1 clove garlic, minced
- 1/4 teaspoon dried leaf thyme
- 2 tablespoons all-purpose flour
- 3/4 cup red wine, such as Cabernet Sauvignon or a Burgundy
- freshly ground black pepper
- salt, to taste
- -
- 4 to 6 cube steaks
- salt and pepper
- flour, for dusting
- 2 tablespoons olive oil
Preparation:
In a saucepan, melt butter over medium-low heat; add shallots and sauté for 1 minute. Add mushrooms and sauté until mushrooms are tender. Add garlic and sauté for 1 minute longer. Stir in the flour and cook, stirring, for about 2 minutes. Stir in the wine, beef broth, thyme, and a few grinds of fresh pepper. Increase heat to high and bring to a boil. Reduce heat to medium and simmer for about 10 to 15 minutes, or until reduced by about 1/3 to 1/2. Taste and add salt, if needed.
In a large skillet, heat olive oil over medium heat. Sprinkle steaks with salt and pepper then coat lightly with flour. Put in the hot oil and brown on both sides. Pour sauce over the steaks, cover, and simmer for 10 to 15 minutes, or until meat is tender.
Serves 4 to 6.
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