This recipe for pork cube steak with a mushroom red wine sauce is a twist on my grandmother’s Swiss steak recipe.
While shopping at Giant a few days ago, I found some ridiculously cheap pork cube steaks. A package of two cost $1.16, which is pretty much unheard of when buying any kind of meat in the DC area. I wasn’t quite sure what to do with pork cube steaks, but at that price, I figured that I could afford to experiment. My grandmother used to make Swiss steak using pounded beef, so I used her recipe as a starting point, but added wine and mushrooms to make it less bland.
Pork cube steaks (1 per person)
Seasoning (rosemary, Adobo, salt, pepper, etc.)
Mushrooms (shitake, baby bella, or even white button)
Put a cast iron skillet on the stove at medium-high heat. Put some flour on a plate, and mix in some seasonings. I used some Adobo and some Italian seasoning, but rosemary would work even better. Coat the cube steaks with flour, then sear until browned. Deglaze the pan with some red wine. Dice up some mushrooms and add them to the pan. Turn the heat back up and add about two cups of water, and bring it to a boil. Add some more wine. Then put about 1/3-1/2 cup of cold water in a cup and mix in the leftover seasoned flour. Use a fork to stir it until there aren’t any lumps. If it’s too lumpy, let it rest for a minute and the lumps will start to dissolve on their own. Add the flour-water mixture slowly into the pan to thicken the sauce. Season to taste. I’ve found that recipes with mushrooms need a bit of extra salt. Once you’ve thickened the sauce, reduce the heat to medium-low and continue to simmer until everything else is done.
As sides, I made mashed potatoes (I cheated and used the instant ones, because I’m lazy like that) and a Brussels sprout/cabbage/onion mixture that I cooked in another cast iron skillet. As a variation, you could add more mushrooms to the sauce and serve the whole thing over noodles.