This recipe rocks! I've made this several times with the cube steak, but last night I was feeling somewhat adventureous and tried using portobello mushroom caps. It turned out way better than the beef! I had to double-bread the edges to make it stick. Also, I made sure my oil (canola) was nice and hot, and I turned them only once so the caps wouldn't soak up the oil. Make sure they are a dark, golden brown before flipping. If done this way, they don't turn out greasy, just juicy. Drain all the oil, except a tablespoon or two before making the gravy, which turns out just as good as if you made it with the beef. Yum, yum, yum - new favorite comfort food!
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This recipe rocks! I've made this several times with the cube steak, but last night I was...