Mushroom Steak

Mushroom Steak

Ingredients:

• 4 to 6 Diamond R minute steaks
• Small package of sliced fresh mushrooms
• 1c milk
• 1/4c of vegetable oil
• 4T good olive oil
• 2T butter
• 2c of flour
• 2T seasoning salt
• 1T ground pepper
• 2t garlic powder
• 2t onion powder
• 1T blackened season (if you like spice)
• Fresh parsley for garnish

Directions:

1. Pour the vegetable oil into a cast iron skillet and start heating it.
2. Combine the flour and seasonings on a dinner plate. Coat both sides of the minute steaks with the flour mixture. Keep the remaining flour for making the gravy. Pan-fry the steaks in vegetable oil until they are brown on both sides. Transfer the steaks to a paper towel to drain and then set them aside.
3. Remove the oil from the pan (keeping the crispy bits from frying the steaks!) and mix in 2 tablespoons of olive oil and half of the butter. Sauté the mushrooms until they turn golden brown, then set them aside.
4. Add 2 tablespoons of olive oil and the rest of the butter to the pan on medium heat. Stir in approximately 3 tablespoons of the dredged flour with a whisk, making sure to scrape the bottom to mix in all the flavors from the steaks and mushrooms. If necessary, add more flour to absorb the excess oil. Allow it to cook for one minute over medium heat to eliminate the raw flour taste. Gradually pour in one cup of milk while whisking continuously to thicken the gravy and prevent lumps from forming. Keep cooking for an additional 5 minutes until the mixture thickens. If the consistency is too thick, add more milk and cook for another minute or two. Turn off the heat.
5. Return the steaks and mushrooms to the pan and cover them with the gravy. Sprinkle with fresh parsley before serving alongside mashed potatoes.

Round steak can also be used. If you opt for this cut, fry it first and then transfer it to the oven at 275 degrees for 30 minutes to tenderize.