Recipe by CookbookCarrie
A tasty and fairly simple recipe. I use elk or venison steaks. I have served this to company with great results.
Top Review by eigenv1
Good recipe. The 1/4 c flour in the mushroom sauce is not sufficient to thicken it. I let it boil down 20 min., then bit the bullet and added another 1/4 c flour in water to the boiling sauce. That did the trick. Try cubed portobello mushrooms for a more tasty sauce.
- 1 tablespoon butter
- 1⁄4 cup finely minced shallot
- 3 cups sliced button mushrooms
- 2 1⁄2 cups beef stock
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon season salt (I use Lawrys)
- 1⁄3 cup all-purpose flour
- 1⁄2 teaspoon cracked black pepper
- 1⁄2 teaspoon salt
- 16 ounces boneless venison steak, pounded to 1/4 Inch thick (4 4oz steaks)
- 2 eggs, Beaten
- 1⁄2 cup dry breadcrumbs
- 3 tablespoons canola oil
- 1 tablespoon lemon juice
- 1 tablespoon minced parsley
- lemon wedge
Directions See How It's Made
- In 2 quart Saucepan melt butter and sautee shallot until transparent. Add mushrooms and stir occasionally until mushrooms are tender.
- While mushrooms are sauteeing, in a separate bowl combine stock (cold) and 1/4°C Flour. Gradually stir into pan. Bring to a bubble and stir continually until thickened. Stir in Seasoned salt and remove from heat and set aside.
- In 3 shallow dishes put 1/3 C flour, seasoned with salt & pepper in one, beaten eggs in another, and breadcrumbs in the last. Dip each pounded cutlet into the flour, then the eggs, then the breadcrumbs.
- Heat oil in a 12 inch skillet and cook the steaks 4 to 6 minutes turning once until browned. Remove to paper towels then put on serving platter.
- Sprinkle finished steaks with lemon juice and pour gravy over. Garnish with parsley and lemon wedges.