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Cube Steak: 1-1½ pound cube steaks (about 4 steaks) Salt and pepper to taste 1-2 tablespoons flour Mushroom onion gravy 2 tablespoons all-purpose flour 1 cup beef broth ½ cup water 2 tablespoons butter or oil 1-1 ½ cup mushrooms, sliced 1 large onion, thinly sliced (about 1½ cups) 1 teaspoon thyme, minced 1 tablespoon garlic , minced ½ tablespoon Worcestershire sauce 1 teaspoon ceole seasoning
Instructions:
Season the cube steaks with salt and pepper. Lightly sprinkle flour on them, then shake off any excess flour. Heat a cast-iron skillet on medium-high heat. Cook the cube steaks on each side for 4-5 minutes until they are brown. Remove them and set them aside. Whisk together the flour, beef broth, and water in a medium bowl. Set aside. Heat your skillet over medium-high heat, then add about 2 tablespoons butter, followed by mushrooms, onions, thyme, garlic, Worcestershire sauce, and Creole seasoning. Sauté for about 6 minutes or until tender. Add the prepared gravy mixture to the skillet, and bring it to a boil—return the steaks and drippings to the skillet. Add salt and pepper if desired. Cover, reduce heat to low, and simmer for 8-10 minutes. Adjust with more stock or water for the desired thickness..
