Cube Steak Deluxe

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the cube steaks dry with a paper towel and season both sides evenly with the salt and black pepper.

   Ca. 2 min.

   Kokkens note: Drying the steaks helps them get a better sear in the pan.

2. 2

   Melt the butter in a large skillet with a lid over medium-high heat.

   Ca. 2 min.

3. 3

   Carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until nicely browned.

   Ca. 6 min.

   Kokkens note: Work in batches if necessary to ensure all steaks get a good sear.

4. 4

   Remove the seared steaks from the skillet and set them aside on a plate.

   Ca. 1 min.

5. 5

   Reduce the heat to medium and add the diced onion to the same skillet.

   Ca. 1 min.

6. 6

   Sauté the onion for about 5 minutes, stirring occasionally, until it has softened and become translucent.

   Ca. 5 min.

7. 7

   Stir in the garlic powder and sliced mushrooms. Cook for another 2 minutes until the mushrooms are heated through.

   Ca. 2 min.

8. 8

   Pour the mushroom gravy into the skillet. Stir everything together, scraping the bottom of the pan to lift any flavorful browned bits.

   Ca. 1 min.

   Kokkens note: Those browned bits, called 'fond', add a lot of flavor to the gravy.

9. 9

   Return the seared steaks and any accumulated juices from the plate back into the skillet, nestling them into the gravy.

   Ca. 1 min.

10. 10

    Bring the mixture to a low simmer, then reduce the heat to the lowest setting that maintains a gentle bubble.

    Ca. 2 min.

11. 11

    Cover the skillet and cook for 60 minutes, or until the steaks are fork-tender. Stir once or twice during cooking.

    Ca. 1 t.

    Kokkens note: Low and slow cooking is key to making the cube steak tender.

12. 12

    Serve the steaks hot, topped with a generous spoonful of the mushroom and onion gravy. Garnish with fresh parsley, if desired.

    Ca. 2 min.