CUBE STEAK, GREEN BEANS AND MUSHROOM SOUP

     I know we just did a Mushroom Soup recipe, but I LIKE Mushroom Soup, and I get to do all the typing here.

     Seriously, a friend of ours took Penny and I to a very nice restaurant for dinner and I tried their Mushroom Soup as an appetizer.

     It was good but I thought my earlier version was a bit better.

     I decided to try to duplicate their version and try to make it better. 

     It was another football day here, as my Gators needed to bounce back from a defeat at the hands of Georgia the week before.

     Let's get it over with. Missouri came to Gainesville and beat 

tar out of us.

 

     And that's all I have to say about that.

     So, let's move on with our life (the sun did come up this morning) and make our meal

MUSHROOM SOUP

16 OZ OF Portabella Mushrooms

¼ cup of Harvey's Bristol Cream Sherry

¼ CUP of Heavy Cream

One Large Shallot (chopped fine)

½ stick of Salted Butter

2 cup Beef Broth

1 TBL FRESH Tarragon (chopped)

Start by throwing the mushrooms on the grill for a bit 

Chop the grilled Mushrooms

Over Medium heat, melt the butter

When melted, saute the Shallot until translucent 

Add a pinch of Salt and Pepper

Add the chopped Mushrooms

Add about half of the Bristol Cream

Cook for 2 minutes then ADD the the Broth

Add the Rest of the Bristol Cream and the Tarragon

 Put a lid on it, and cook until it boils (turn up the heat a bit) 

When it boils turn the heat down to SIMMER

Crack the lid a little, and cook for 12 minutes

Turn the burner OFF

Pour mixture into a VITA MIX or other blending device

Blend well.

Taste for seasoning

Add ¼ CUP of HEAVY CREAM, and blend some more

Ready to serve.

The results were mixed. The taste was intense.... I should have blended half of the mixture so there would be mushroom pieces, not just a liquid. All in all, not bad. I think I prefer the White Mushroom version.

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GREEN BEANS

     You probably don't need a recipe for this, but what the heck.

2 CUPS OF WATER

2 TBL Bacon FAT

In a pan, add the water, BEANS and Bacon fat 

1 Pinch of Salt and Pepper

Cover and bring to a boil.

When it boils, turn down to SIMMER,

Leave them cook for a couple of hours. ( I would start this part before the Soup)

See how simple... You can also use fresh beans for this depending on what is available.

Now for the main course

     At the same restaurant, they charged a small fortune for a so called filet steak, breaded and fried. They served it with green beans and some (I use that term loosely) mashed taters. All for the low low price of 25 dollars. 

     Yes Sheldon, that's was sarcasm.

     So let's make our version for a hell of a lot less money.

    

CUBE STEAK AND GRAVY      (CHICKEN FRIED STEAK)

     Tenderize your steaks on both sides...Do this about 2-3 hours before you make them

IN 3 SEPARATE PANS, add :

1 CUP Flour

½ Cup of Bread Crumbs

2 EGGS

Do I have to tell you to break the egg and whisk it ?

Put some oil in a large frying pan

Also set the OVEN to WARM

DREDGE THE STEAKS (Flour then Egg then Bread crumbs) 

Place them on some wax paper

When the oil is hot, fry them up.

When done (150 degrees) put on a plate with paper towels and place in oven to keep warm

GRAVY

To the pan you used to fry the steaks, ADD 2 Cans of Mushrooms

Add ½ Cup of WONDRA Flour and stir stir stir

When the Mushrooms are sauted, ADD 1 Cup of Beef BONE Broth

KEEP STRING

ADD WATER AS NEEDED (WE USED 1 cup)

When good and done, add to your gravel boat.

ENJOY

     That's about it for now. Hope you enjoy the feast.

     And remember:  IF CHAIN RESTAURANTS WERE ANY GOOD, GUY FIERI WOULD GO THERE.