Country-Fried Steak with Mushrooms and Madeira
2 pounds bottom round, cut into 6 steaks about 4 inches long,
3 inches wide, and 1/4 inch thick
½ cup unsifted all-purpose flour mixed with 1 teaspoon salt, ½ teaspoon each crumbled dried leaf marjoram and thyme, and
¼ teaspoon freshly ground black pepper (seasoned flour)
¼ cup (1/2 stick) unsalted butter
2 packages (8 ounces each) sliced cremini mushrooms (see Note above)
1 large garlic clove, finely chopped
1 cup beef broth mixed with ¼ cup Madeira wine (preferably a semi-sweet Verdelho)
1. Rub both sides of each steak generously with seasoned flour, pound as thin as scaloppini (see Tip above), and let stand at room temperature 30 minutes; this helps the flour stick.
2. Melt butter in a large heavy deep skillet over moderately high heat and as soon as it froths and subsides, add steaks and brown well on
both sides—8 to 10 minutes in all. Lift steaks to a large plate and reserve.
3. Add mushrooms and garlic to skillet and sauté in drippings, stirring now and then, until mushrooms release their juices and these evaporate— about 10 minutes.
4. Return steaks to skillet along with accumulated juices and spoon mushrooms on top. Add broth mixture, cover, and simmer slowly until steaks are fork-tender—about 40 minutes. Note: Check skillet occasionally and if liquid seems skimpy, add a little more broth, turn heat to lowest point, and if necessary, slide a diffuser underneath
skillet. Taste mushroom mixture for salt and pepper and adjust as needed.
5. To serve, overlap steaks on a heated large platter and smother with mushrooms and pan juices. Instead of serving with mashed potatoes,
round out the main course with scalloped potatoes and crisp-tender asparagus spears drizzled with browned butter.
MAKES 6 SERVINGS
From Falling Off The Bone (2010); Reprinted with permission from John Wiley & Sons, Inc.