Ingredients
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1/4 cup flour
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2 cube steaks
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4 tablespoons vegetable oil, divided
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1 medium onion, thinly sliced
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10 medium sized brown button mushrooms, sliced
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4 garlic cloves, chopped
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6 slices bacon, cooked almost crisp (I use the microwave)
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pepper
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1/2 cup red wine
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1 -1 1/2 cup chicken stock
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1 1/2 teaspoons dried tarragon
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2 teaspoons season salt (your choice)
Instructions
- Preheat oven to 350.
- In large saute pan, on medium high, heat 2 tbsp of the oil.
- Meanwhile, place flour along with season salt in a dish.
- Mix.
- Dredge steaks, coating well on both sides.
- Reserve remaining flour.
- Fry steaks in oil for 3 minutes on both sides.
- Place in oven going baking dish coated with non stick spray.
- Add the remaining oil to the pan.
- Saute the onions for 5 minutes, then add mushrooms and continue sauteing for another 5 minutes.
- Add garlic and cook until fragrant.
- Add 1 tablespoons of the reserved flour, stir and cook for 2 minutes.
- Add the wine, cooking briefly and then the stock.
- Stir.
- Should it become thicker than you want, just add more stock.
- Cook until desired consistency.
- Add the bacon, tarragon and pepper to taste.
- Stir.
- Pour mixture over the steaks and bake 45 minutes.