Recipes posted a year ago:
The other night, after working a long week, I wanted to get dinner on the table quickly and without a lot of prep or cleanup. Luckily, Karen had a package of elk “cube” steaks thawed out in the fridge. After a little head scratching and a few minutes of perusing the spice rack, this was the result.
- 1-1/2 lbs cubed round steak, cut across into 1/2″ wide pieces
- 6 mushrooms, sliced
- 2~3 cloves garlic, minced
- 1 whole shallot, chopped fine
- 3 tbsp sherry or dry white wine
- 2 tbsp water
- 1 tbsp dry ground mustard
- 1 tsp marjoram
- 1/2 tsp sea salt
- 2 tbsp coconut oil
Get everything cut up and ready. Slice the mushrooms and place into one bowl. Chop up the garlic and shallots and combine in a small prep bowl. Mix the mustard and water in a small prep bowl (to prevent lumping) then add in the sherry, marjoram and salt. Cut up the cube steak into chunks.
Melt a tablespoon of coconut oil in a heavy skillet over medium heat. Add in the garlic and shallots and cook about 3 minutes until starting to soften. Add another tablespoon of coconut oil and the mushrooms. Continue cooking until these also start to soften.
Pour in the mustard mixture and deglaze the pan briefly, then add in the cube steaks. Reduce the heat to medium low and let cook, stirring occasionally, for about 6 minutes. The steak should be medium rare and the sauce should thicken up in this time.