Steaks de bœuf attendris à la mode du Sud, avec sauce

Ingrédients

• 4 to 6 cube steaks (about 2-1/2 pounds)
• Worcestershire sauce, to taste
• Lawry's Seasoned Salt, or Morton's Season All, {affil links} to taste
• 1-1/2 cups of all purpose flour
• 1/2 teaspoon of freshly cracked black pepper
• 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama) {affil link}
• Vegetable or canola oil
• 1/2 of a medium sweet or yellow onion, sliced
• 1 envelope onion soup mix {affil link}
• 2 to 2-1/2 cups of water, broth, milk or any combination, more or less, as needed
• 1-1/2 cups sliced mushrooms, optional

Préparation

1. 1

   Sprinkle cube steaks lightly with Worcestershire sauce and lightly season both sides with seasoned salt.

2. 2

   Combine flour with black pepper and Cajun seasoning; set aside 1/4 cup of the seasoned flour.

3. 3

   Dredge the cube steaks in the flour mixture, pressing the flour into the steaks; set aside. Add only enough oil to just coat the bottom of a cast iron or other heavy skillet and heat over medium high heat. Brown steaks on both sides; remove to a rack to drain and set aside.

4. 4

   Add the onion and cook until nicely caramelized.

5. 5

   Sprinkle in onion soup mix and the reserved 1/4 cup of flour; cook and stir for about 2 minutes.

6. 6

   Slowly stir in some of the liquid, scraping the bottom of the skillet well, and adding enough additional liquid until the gravy reaches the desired consistency. Taste gravy and adjust seasonings as needed.

7. 7

   Add mushrooms, if using, and reduce heat to a low simmer. Return steaks to pan, turning to coat. Cover and simmer on medium low for 15 to 20 minutes, or until cooked through, turning at least once.