For those of you that are Cream of Mushroom Soup Gravy lovers. (Except there is not one drop of Campbell’s in there it’s all homemade .) here is the Link to my Mushroom Cream Sauce if you want a different way to make it. it can replace a can of Cream of Mushroom soup in Recipes..Mushroom Cream Sauce
CUBE STEAK Instant Pot:
4 cube steaks
1 Tbsp rounded Johnnies Seasoning or /slap ya mama/tony Cachers, or combo of all
1/2 tsp Mrs dash
*1 Serrano sliced with seeds (if desired)
1 1/2 c thinly sliced Sweet Onion separated into 1/2 (half to mix with the Mushrooms and then into the Roux)
8 Oz pkg Sliced Crimini Mushrooms, split in half (add half of these to half of the onions, and then into the Roux)
1 Large Clove Garlic, minced
1 c water Divided. 3/4 c for the pot and 1/4 c to deglaze the fry pan.
1 c cream
1/2 c flour 1 tbsp corn starch (In a gallon baggie Mix well)
1/3 c vegetable oil (I like to include 1 Tbsp Pecan or Pistachio oil to this)
For the ROUX: Make Separately and add to 1/2 of the Onions and 1/2 of the Mushrooms.
1/4 c Flour
1/4 c Butter
1/4 c Sour Cream
1 Tbsp Costco’s Better than Bullion Chicken
ROUX:
Make the Roux from the 1/4 c each of flour and butter, melt butter and flour in a Frying Pan or Griddle until bubbly and light tan. Mix the sour cream and Better than Bullion with it, blending well, then add that with 1/2 of the onions and Mushrooms so that it won’t glop up. Set aside, and wipe out the pan. Use it for frying the cube steaks.
Season both sides of the Steaks with Johnnies Seasoning Salt or equivalent and Mrs Dash Onion and Herb.
Dredge all 4 in flour and corn starch mix. This helps the flour stick better to the meat. (TIP: you can use this same season and flour method for your pot roast and stews to make the gravy at the same time as the meat cooks in the pot. )
Back to the Frying Pan or Griddle, on Medium High, pour in the Oil and when the oil shimmers well, add the Steak and let them brown. ( they should sizzle, not splatter). Let them brown for about 5 minutes on med-med hi. Don’t try to move them before they are ready or the crust may fall off. Flip steaks, repeat…again…not smoking.
While the Steaks brown, Add the 3/4 c water to the IP bottom of the pot. Dump in 1/2 of the Onion, Pepper, Garlic, and top with 1/2 of the Mushrooms. Do not stir.
After the Meat browns on both sides, transfer it to the top of the Mushrooms in the IP. They should be at least golden brown and a tad darker. (This adds the flavor).
Pour all of the Cream top of the top layer of Steaks.
Add the remaining 1/4 c water to the hot griddle or fry pan to deglaze, pour that juice on top of the meat.
Lid on.
Vent to sealing
Manual 10 min
Full NPR for 25-30 min… even if pin falls. In this case it fell at 15. It is still cooking.
Note On this batch, I added seasoned green beans in a lotus steamer on top of the meat, so they will be nice and soft like canned. Add potatoes as well if you like . This is similar to using a can of Cream of mushroom soup but you just made your own. (Mush Soup is just Cream, Shrooms, Onion, Chicken Broth, thickener and butter.)https://www.facebook.com/1006895577/posts/10217571798379267/
