This is a recipe that has evolved from what I have previously made with Venison cube steak. It's fairly quick and easy to make, and it turned out delicious.
Ingredients:
- Veal cubed steak
- Olive oil
- Italian bread crumbs
- flour
- 1-2 eggs
- squash and zucchini
- Pizza Stuffed Portobello - marinara, mozzarella, and olives inside the mushroom caps
- Beef broth
Step 1: Bread and fry the veal cube steak. In a small bowl crack two eggs, whip together, and submerge the veal cube steak until evenly covered. In another dish mix together half flour and half Italian bread crumbs. Evenly coat the egg soaked veal in the batter on all sides. Heat just enough olive oil in a skillet so that it covers half the cube steak once submerged. Fry until crispy outside and cooked inside. Pat off the remaining grease with a paper towel and wrap in foil so they stay warm.
Step 2: Pop the stuffed mushrooms in the toaster oven and allow to cook until melted and mushrooms are done - about 5-10 mins. While the mushrooms are cooking, slice up some squash and zucchini and sauté in a little olive oil. I use salt and pepper to season the vegetables.
Step 3: Make the gravy. Remove all but 1-2 tablespoons of oil you have leftover from frying. Do not clean the skillet as the browned pieces from the cube steak add flavor. Add one heaping tablespoon of flour to the skillet over low heat and whisk thoroughly. Continue to whisk the mixture while slowly and consistently adding beef broth as the gravy thickens. It may clump, but just add more broth and whisk vigorously to get the lumps out. Continue until you have the desired consistency you like in gravy.
Step 4: Remove veal steak from foil, plate, top with gravy, and enjoy!
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