I have always done the same thing (over and over and over) with my cube steaks, flour, salt and pepper, garlic powder, etc., so I went searching for a recipe that I could “change-up” a little bit and make it my own. I happened to find this recipe and it was well worth it. Josh and I both enjoyed it! This might become one of “Josh’s Faves!” Hope you enjoy! 🙂
Makes: 4 servings
Here’s what you’ll need:
2 large eggs
2 garlic cloves, minced
1 cup plain breadcrumbs
1/2 cup grated parmesan cheese
1/4 tsp salt
1 tsp garlic pepper
2 Tbsp vegetable oil
4 boneless beef cube steaks (about 1-1 1/2 pounds)
1 medium onion
1 small package baby bella mushrooms (I bought pre-sliced)
In a shallow dish, lightly beat eggs and add minced garlic, mix together. In another shallow dish, mix breadcrumbs, garlic pepper, and parmesan cheese.
Dip both sides of steaks into egg mixture,
then coat with breadcrumb mixture,
Repeat process for remaining cube steaks.
In 12-inch non-stick skillet, heat 1 Tbsp of the oil over medium-high heat. Add beef, cook about 5-7 minutes or until brown.
Meanwhile, slice onion and wash mushrooms prior to sauteeing.
In another non-stick skillet, melt 2 Tbsp of butter over medium-high heat, toss in (careful not to burn your self) the mushrooms and onions and salt and pepper (season to taste). Sautee approximately 10 -12 minutes and serve over/with cube steaks.
We also served Honey Mustard and Bacon coleslaw with this dish…it was a great compliment to the beef.
** A beef gravy is also a great idea for this dish. The gravy consists of:
- 3/4 cup Beef broth
- 2 tsp cornstarch
- 2 Tbsp chopped fresh parsley (optional)
Meanwhile, in a small bowl, mix broth and cornstarch. Add to the skillet, heat to boiling, stirring constantly. Serve gravy over beef; sprinkle with parsley.