Steak haché de bœuf mijoté en sauce

Ingrédients

• 4 cube steaks
• 3 tbsp flour
• 1/2 tsp garlic powder
• 1/2 tsp ground coriander
• 2 tbsp butter
• 1 red onion (halved and sliced)
• 2 cloves garlic (crushed)
• 4 oz. mushrooms (sliced)
• 1 tbsp cornstarch
• 2 tbsp water
• 1 cup cream of mushroom soup
• salt and pepper
• 1 bunch parsley (chopped)

Préparation

1. 1

   Season steak: Season the steak with salt and pepper.

2. 2

   Dredge steak: In a large bowl, mix the flour, garlic powder, and coriander. Lightly coat the steaks in the flour mix.

3. 3

   Sear steak: Melt the butter in a heavy-based skillet over MED-HIGH heat. Cook the cube steaks in the skillet for 2 minutes on each side, then remove.

4. 4

   Sauté vegetables: In the same pan, sauté the sliced red onions, crushed garlic, and the sliced mushrooms for 5–8 minutes, until soft.

5. 5

   Simmer gravy: Meanwhile, make a slurry by mixing the cornstarch and water in a small bowl. Pour the mushroom soup and cornstarch mixture into the pan along with the vegetables. Stir to combine over LOW heat. Let the mixture simmer, stirring for about 5 minutes, until it thickens

6. 6

   Smother steak: Immerse the steaks in the gravy. Cook for another 10 minutes.

7. 7

   Garnish: Sprinkle the chopped parsley over the smothered steaks and serve. Enjoy!