Ingredients:
2 tablespoons extra virgin olive oil1.5 pounds cube steak
1 teaspoon kosher salt (adjust to taste)
1 teaspoon ground black pepper (adjust to taste)
1 large sweet onion (chopped)
8 ounces baby bella mushrooms (sliced)
2 tablespoons garlic (minced)
8 ounces whipping cream
2 tablespoons worcestershire sauce
2 teaspoons dried thyme or Italian seasonings
1 cup sour cream(optional garnish) chopped fresh parsley or sliced green onion
Directions:
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Preheat oven to 325° F. Preheat oil in a cast-iron skillet over medium-high heat.
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While your cast-iron skillet is heating, season the cube steaks with salt and pepper.
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Once the oil just starts to smoke, sear the steaks for 1½ minutes on each side. Transfer steaks to a plate and tent with foil to keep warm.
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Add the mushrooms, onions, and garlic to the skillet and sautee until the onions are translucent and tender.
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Reduce heat to medium and add the whipping cream, worcestershire sauce, and thyme/Italian seasonings.
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Bring to a simmer and continue cooking, stirring frequently, until the cream is reduced by a third and starts to thicken, about 6 to 8 minutes.
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Add the sour cream and whisk until the ingredients are thoroughly mixed together.
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Place the steaks back into the skillet and smother them with the gravy.
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Cover with foil and bake in the oven for 45 minutes. Remove foil and bake another 15 minutes or until fork tender.
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Optional: Season gravy to taste. Garnish with fresh parsley or green onion and serve.
Enjoy!
