Ingredients
- 4 (1/2 lb.) beef cube steaks, pounded thinly
- 1 cup all-purpose flour
- 2 tbsp iSpice WellnessTM Beef Seasoning*
- 2 large eggs, beaten
- 2 cups Panko breadcrumbs
- 2 tbsp butter
- 2 cups white button mushrooms, thinly sliced
- 1 small onion, finely chopped
- 2 tbsp all-purpose flour
- 2 cups low-sodium chicken stock
- 2 tbsp Dijon mustard
Directions
Step 1
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step 2
Set up a dredging station; one dish with flour and iSpice WellnessTM Beef Seasoning* mix, one dish with beaten eggs and one dish with panko.
Step 3
Dip beef in flour first, shaking off any excess. Follow by coating in eggs and finish by pressing into panko to cover completely.
Step 4
Bake for 10-15 minutes, flipping halfway through until brown and crispy.
Step 5
Meanwhile heat butter in a large pan until foaming. Cook mushrooms over high heat until browned.
Step 6
Add onions, cook until onions until they start to brown, about 5 minutes.
Step 7
Stir in flour and seasoning. Mix well to prevent lumps.
Step 8
Slowly pour in broth, stirring continuously until completely incorporated.
Step 9
Bring to a simmer and cook until gravy has thickened. If you want a smooth sauce, blend with a hand blender at this point.
Step 10
Serve chicken fried steak hot topped with mushroom gravy.
