Ingredients
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3 tablespoons nonfat milk
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2 large egg whites
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1/3 cup all-purpose flour
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1/2 teaspoon onion powder
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1/2 teaspoon salt
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1/4 teaspoon garlic powder
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1/4 teaspoon black pepper
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4 (4 ounce) sirloin cube steaks
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2 teaspoons vegetable oil
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2 cups mushrooms, quartered
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2 1/2 tablespoons all-purpose flour
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1/4 teaspoon salt
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1 (14 ounce) can reduced-sodium fat-free beef broth
Instructions
- Combine 3 tablespoons milk and egg whites in a shallow dish, stirring with a whisk. Combine 1/3 cup flour and next 4 ingredients (1/3 cup flour through pepper) in a shallow dish. Working with 1 steak at a time, dip in egg mixture then dredge in flour mixture. Repeat procedure with remaining steaks.
- Heat oil in a large nonstick skillet over medium-high heat. Add steaks and cook 3 minutes on each side or until browned. Remove steaks from pan and keep warm.
- Add mushrooms to pan and sauté 3 minutes. Combine 2 1/2 tablespoons flour, 1/4 teaspoon salt, and broth, stirring with a whisk. Add broth mixture to pan. Bring to a boil and cook 1 minute, stirring constantly. Spoon over steaks.
- Serve with mashed potatoes.