WHEN my husband retired, we sold our home and traveled the country for 10 years in our house trailer. It was wonderful meeting people from all over. We tried foods we never ate before and exchanged recipes. This hearty, tasty main dish from a traveling friend has become one of our favorites. It's easy to prepare for any number of people. -Marie Ritchie, Apple Valley, California
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- Dash pepper
- 2 beef cubed steaks (1/4 to 1/3 pound each)
- 2 tablespoons butter, divided
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce, divided
- 1/2 pound fresh mushrooms, sliced
- 1 tablespoon chopped onion
- 2 tablespoons minced fresh parsley
- In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a piece at a time, and shake to coat.
- In a large skillet brown steak over medium heat, in 1 tablespoon butter until meat is no long pink. Remove the steaks to a serving platter; spread each with 1/2 teaspoon mustard. Pour 1/4 teaspoon Worcestershire sauce over each; keep warm.
- In the same skillet, saute mushrooms and onion in remaining butter until tender. Add parsley and remaining Worcestershire sauce. Return steaks to skillet; cover and simmer for 5-7 minutes or until meat is tender. Yield: 2 servings.
Originally published as Mushroom Cubed Steaks in Reminisce Extra December 1997, p47
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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