Ingredients
3 tablespoons olive oil, separated
4 (4-6 ounce) cube steaks
2 large portabella mushrooms, sliced
1 teaspoon dried rosemary
8 scallions, chopped
1 cup canned beef broth
3 tablespoons GOLDEN BLOSSOM HONEY
4 thick slices country style bread, toasted
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Heat one tablespoon olive oil in a large skillet over high heat. Sprinkle steaks with salt and pepper. Add steaks to hot pan and sear for 2 minutes on each side. Remove to a plate. Lower heat to medium.
Add the two remaining tablespoons of oil to the skillet. Add mushrooms and rosemary to pan. Saute until mushrooms are brown. Stir in scallions, broth and honey. Bring to a boil and simmer about 8 minutes. Return steaks to pan, cover and reduce heat. Simmer 5-7 minutes or until steaks are cooked through.
To serve, place one slice of toasted bread on each plate. Top each with a steak. Spoon mushrooms and sauce over steaks.
Serves: 4
Add the two remaining tablespoons of oil to the skillet. Add mushrooms and rosemary to pan. Saute until mushrooms are brown. Stir in scallions, broth and honey. Bring to a boil and simmer about 8 minutes. Return steaks to pan, cover and reduce heat. Simmer 5-7 minutes or until steaks are cooked through.
To serve, place one slice of toasted bread on each plate. Top each with a steak. Spoon mushrooms and sauce over steaks.
Serves: 4
