4 servings (serving size: 1 steak, about 1/3 cup gravy, and about 1 cup mashed potatoes)
Becky Luigart-Stayner; Melanie J. Clarke; Food Kellie Gerber Kelley
3 tablespoons fat-free milk
2 large egg whites
1/3 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4 (4-ounce) sirloin cubed steaks
2 teaspoons vegetable oil
2 2/3 cups frozen mashed potatoes (such as Ore Ida)
1 1/3 cups fat-free milk
2 cups mushrooms, quartered
2 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1 (14-ounce) can fat-free, low-salt beef broth
How to Make It
Combine 3 tablespoons milk and egg whites in a shallow dish, stirring with a whisk. Combine 1/3 cup flour and next 4 ingredients (1/3 cup flour through pepper) in a shallow dish. Working with 1 steak at a time, dip in egg mixture; dredge in flour mixture. Repeat procedure with remaining steaks, egg mixture, and flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm.
While steaks cook, prepare mashed potatoes according to package directions, using 1 1/3 cups milk. Keep warm.
Add mushrooms to pan; sauté 3 minutes. Combine 2 1/2 tablespoons flour, 1/4 teaspoon salt, and broth, stirring with a whisk. Add broth mixture to pan. Bring to a boil; cook 1 minute, stirring constantly. Spoon over steaks. Serve with mashed potatoes.
Yum. Had cubed venison steaks and this was delicious. Used only a cup of beef broth so didn't have the thickening issue some mentioned. Used lots more mushrooms than called for, because why not? Have had better gravies or would've given this 5 stars, a little floury (flourey?) taste I thought but husband and son wanted seconds. I thought herbs as listed were fine. Cooked a little longer than 3 minutes per side, but that just gave it a nice crust. Wish I'd had mashed potatoes to accompany, but will do next time. Husand wants for dinner tomorrow night!
11/2014 Made again with venison and still delicious. Didn't have mushrooms so almost used bottled gravy but decided to give it a try. Still delicious and no flourey flavor this time. Made homemade mashed potatoes this time and canned green beans. DH had seconds again!
This was really good. I sauteed an onion along with the mushrooms and thought it gave good flavor. I thought the gravy was a little too thin...either it needs to be cooked a lot longer or less liquid should be added. Overall it was very tasty and I will make it again.
My family loved this dish. I followed the recipe and while making it, I thought it would turn out bland. However, it was VERY tasty. I did have to cook the meat a little longer then 3 minutes on both sides and I had to boil the gravy for some extra time to get it to thicken up a bit more. I will be making this dish again and again.
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