Cube Steak with Sauteed Mushrooms and Onions

We always called these minute steaks...
because they cook quickly in just about
a minute on each side. 

We like them smothered with sauteed

onions and mushrooms. 

 Slice one onion and 8-oz of mushrooms.

 I like to use a cast iron skillet for this because
I can get it hot enough to sear and brown the meat.

 First, quickly saute the onions and mushrooms
in a little oil, adding salt and pepper until golden.

 Remove back to the plate.

 Pat the steaks dry with a paper towel.
Generously salt and pepper them. Add a coating
of oil to the bottom of the pan and make sure
it's very hot. Add the steaks and brown quickly
on one side for about a minute. Flip and
 brown the other side another minute.

 Return the onions and mushroom to the pan
 for a minute to mingle the flavors. You can add a
dash of Worcestershire sauce if desired.
Remove to the warmed plates.

 I like to serve this with rice and add the cooked
 rice to the pan and give a stir to get up all the
browned bits and help flavor the rice.

 Heep on the mushrooms and onions.
Serve with rice or mashed potatoes.
Start those cooking first.

Simple, simple, simple. 

Cube Streaks Smothered with 

Sauteed Mushrooms and Onions

4 medium cube steaks

1 onion, halved and sliced

8-oz fresh mushrooms, sliced

salt, pepper, oil
Worcestershire sauce if desired.
Cast Iron Pan

Heat the skillet on MH, add oil.
Saute onions and mushrooms , seasoned
 with salt and pepper until golden.
Remove from pan. Pat the steaks dry.
Season meat well with salt and pepper.
Add more oil to coat the bottom of the
hot skillet. Brown the steaks on high for
one minute on each side. Return the onion
and mushrooms to the pan for another minute.
Check for doneness. Do not overcook.

Enjoy!

Links: Dwellings, The Tablescaper,
Between Naps On The Porch