INGREDIENTS
Serves 2
2 cube steaks
1 tablespoon all-purpose flour
1/2 tablespoon chili powder
1/2 teaspoon sea salt
1 tablespoon extra-virgin olive oil
1 cup canned diced tomatoes with green chilies
1/2 cup condensed nacho cheese soup
1/2 cup sliced mushrooms
1. Place cube steaks on waxed paper. In a small bowl, combine flour, chili powder, and salt and mix well. Sprinkle half of flour mixture over the steaks and pound into steaks using a rolling pin or the flat side of a meat mallet. Turn steaks, sprinkle with remaining flour mixture, and pound again.
2. Heat olive oil in a large saucepan over medium-high heat. Add steaks; sauté 4 minutes on first side, then turn and sauté 2 minutes. Remove steaks from saucepan. Pour tomatoes and soup into pan; cook over medium heat and stir until simmering, scraping up browned bits. Add steaks back to pan along with mushrooms; simmer 15 minutes until tender.