Tuesday, September 28, 2010

Cube Steak with Bacon & Mushrooms



I grew up eating foods that my kids would never dream of eating. Chicken Livers with gravy, Liver and Onions, and meats that were hunted for just for dinner. Some of the food I do miss. My mom made liver and onions that tasted like steak. Since my kids can't even be tricked into eating liver, this is the next best thing. No liver was used, instead cube steak which my kids will eat. I served with Hasselback potatoes. (Which are almost too pretty to eat!)

Cube Steak with Bacon & Mushrooms

3 pieces thick sliced bacon cut into small chunks
1 large onion halved and sliced
1 package baby bella mushrooms sliced (could buy already sliced but it usually is cheaper to not)
3 cloves of garlic minced
1/2 cup Marsala wine
2 TB Worcestershire sauce
1 cup flour
1 TB lemon pepper seasoning
2 TB season all salt
fresh cracked pepper
1 package of cube steaks (mine had four)
3 TB oil for meat
1 TB butter

First cut up the bacon. I use a cutting board just for meats since I really dont want the bacteria on my wood board. Place in a cold saute pan and start cooking on medium high heat. Do not drain the drippings unless you have something against pork fat. You are going to add the mushrooms, onions and eventually garlic to the pan.
While the bacon is starting to cook, start slicing up the mushrooms, onions and garlic. I love these mushrooms. They are so meaty tasting.
What could be wrong with these ingredients on some meat?
Get your flour ready for the meat. I have some cake tins that are old just for this. Add the Lemon Pepper Seasoning and the Seasoning Salt to the flour.
The bacon is half way cooked so its a good time to add the onions and mushrooms. Keep on medium high heat. Dont judge my old stove. It's a dinosaur! Dont salt and pepper until the mushrooms start browning. But make sure you salt and pepper.
Get the pan ready for the meat. Heat the oil and butter over medium high heat. The mushrooms will go fast.
Dredge the meat in the flour and then place in the hot oil.
Dont flip until nice and crusty.
The Mushrooms should have the perfect amount of color so add the garlic
Let cook to get the rawness out of the garlic. This is where The Fireman and I have to be careful. Hunger takes over and picking at the pan occurs. The mushrooms need to be checked to see if there is enough salt and pepper. Once garlic is cooked, add the Marsala and Worcestershire sauce. I dont measure so a little extra Marsala may end up in the pan.
Let simmer until just about all the liquid reduces down and the mushrooms absorb all the sauce.
Serve! Of course the mushrooms go on top of the steak, but somehow extra from the pan ends up on my potatoes too.

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