Post by Kathy on Jan 5, 2020 19:27:10 GMT
Cube Steak Diane
This dish was very good! Had the house smelling wonderful! This was my first time trying dijon mustard and I found the mustard to be the dominant flavor so I think next time I will use a little less of it or spicy brown mustard and a little more of the white grape juice!
Served with Rice-A-Roni, Creamy Four Cheese rice!
4 beef cubed steaks (4 ounces each)
1/4 cup butter, cubed
1/2 cup white grape juice
2 tablespoons Worcestershire sauce
4 teaspoons Dijon mustard
Salt and pepper to taste
In a large skillet, saute steaks in butter for 4-5 minutes on each side or meat is no longer pink. Drain.
In a small bowl, combine the grape juice, Worcestershire sauce and mustard; stir into cooking juices. Bring to a boil; cook for 1 minute. Remove steaks and keep warm. Cook the sauce 1-2 minutes longer or until thickened. Season with salt and pepper.
Serve over cube steaks.
