Cube Steak with Mushroom & Onion Gravy

Tenderized Cube Steaks from Mariposa Meats are full of flavor, tender, and perfect every time Whole 30, Paleo, Keto, and pure deliciousness approved.

Prep time - Less than 30-minutes, start to plate.  Serves 4 Recipe from Jan Lindquist (@thewholejan)

Steak:

• 4 Mariposa Ranch Grass-fed Cube Steaks (2 packages)
• 1/3 cup Arrowroot Flour
• 1/2 tsp. Pepper
• 1 tsp. Kosher Salt
• 1/2 tsp. Onion Powder
• 1/2 tsp. Garlic Powder
• Pinch of Red pepper flakes [optional]

                    

Mushroom & Onion Gravy:

• 1 Tbsp. Avocado or Olive Oil plus 1 Tbsp. Butter or Ghee
• 8 oz. Sliced Mushrooms
• 1 medium Onion, sliced
• 1 and 1/2 cups Beef Broth
• 1 Tbsp. Stoneground, Dijon, or brown Mustard.
• 1 tsp. Arrowroot Flour
• 1 Tbs. Water 

PREPARATION:

1. Combine seasonings with arrowroot in a shallow plate.
2. Coat cube steaks on both sides with mixture, shaking off any excess flour.
3. Heat a cast-iron skillet to medium-high.
4. Add 2 - 3 Tbsp. avocado or olive oil to pan.
5. Cook steaks 3-4 minutes per side. Remove to a plate & cover with foil. 
6. Add remaining 1 Tbsp. Oil plus 1 Tbsp. Butter or Ghee.
7. Add sliced onions. Saute 3-4 minutes.
8. Add sliced mushrooms, beef broth, and mustard to the pan - simmer for 3 minutes.
9. Mix arrowroot with water to make a slurry, add to the pan, and simmer for 1 additional minute.
10. Return cube steaks to the pan. Cover and cook on low for 5 minutes.