Mushroom Smothered Cube Steak Serves four.
1/2 tsp salt 1/2 tsp pepper 4 cube steaks--about 4-oz. each. 2 tbsp flour Vegetable oil spray 3 tsp canola oil, divided 1/3 c. chopped onion 8-oz. mushrooms, sliced 2 medium garlic cloves, minced 1/2 c. fat-free, no-salt-added beef broth Sprinkle steaks with salt and pepper. Dredge steaks in flour, patting and turning so that all the flour is used. Heat a 12-inch skillet over medium-high heat. Spray with vegetable spray. Pour 2 teaspoons of oil into skillet and swirl to coat bottom. When oil is hot, cook steaks for 3 minutes on each side, or until golden brown on outside and pink in center. Place steaks on oven-proof platter. Cover with foil. Set oven to dg200 and place platter in oven. Pour remaining 1 teaspoon oil into skillet and swirl to coat. Reduce heat to medium. Cook shallots for 2 minutes, stirring occasionally. Stir in mushrooms and garlic; cook for 5 minutes, stirring occasionally. Stir in broth. Reduce heat and simmer, uncovered, until sauce thickens--about 5 minutes. To serve, place steaks on plates and spoon mushroom sauce over top. Source: Diabetes and Heart Healthy Cookbook --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
