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Perfect Beef Cube Steaks
A delicious variation on Salisbury Steak based on a recipe
sent in by Shannondoah and John of Walden, NY
- 4 Beef Cube Steaks or Chopped Steaks (about 1/2 pound each)
- 2-3 TBS PERFECT RIB RUB
- 1/2 medium onion, sliced
- 1 large green pepper, sliced into strips
- 1/2 pound Crimini (baby bella) mushrooms, sliced thinly
- 2 TBS canola oil
- 3 TBS butter
- 3/4 cup red wine
- 1 TBS Worcestershire sauce
- 1/2 TBS Dijon mustard
Season steaks with RIB RUB on both sides. Cover and refrigerate
for at least a half hour, but not more than 3 hours.
Add 1 TBS each of oil and butter to a hot saute' pan. Brown the steaks,
two at a time, adding more oil and butter as needed. Cook about 4 minutes per side. Remove the steaks to a plate.
Add the onion, mushrooms and peppers to the pan and saute' until soft and slighlty caramelized, then deglaze the pan with
the red wine. Add the Worcestershire sauce and mustard, stir to combine. Return the steaks to the pan, cover and
cook over medium-low heat for 15-20 minutes. Serve immediately.
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