Mushroom Cube Steak

  For supper tonight, I tried the Mushroom Cube

Steaks from Best of Country Cooking. It was a

simple recipe, but very good. We like mushrooms and this treatment of cube steaks is more like a regular steak. The mustard added to the flavor and when I put the steaks back to cook with the mushrooms, I deglazed the pan with some brandy. This is not in the recipe, but I wanted the flavor. If you use brandy or sherry, just add enough to deglaze. You do not want them to simmer, just to finish cooking with the mushrooms and onions. Simple, quick and tasty. What more could a cook ask for.

Mushroom Cube Steak

3 cube steaks or one apiece for as many as you are feeding.

Salt and pepper to taste

1 tablespoon butter for each steak

½ teaspoon mustard per steak

¼ teaspoon Worcestershire Sauce per steak

½ pound sliced fresh mushrooms

¼ of medium sliced onion

  Melt the butter in a large skillet, salt and pepper the steaks. Add to the skillet and brown on both sides. Remove steaks and spread each steak with about ½ teaspoon mustard. Sprinkle with the ¼ teaspoon Worcestershire Sauce and keep warm. 

  Melt more butter in pan if needed and saute the mushrooms and onions until tender. Deglaze with brandy or sherry if desired. Add the steaks back to the skillet and cover. Simmer for 5 to 7 minutes or until steak is tender.