2 tabl. flour 1 tabl. dried parsley, divided 1/4 tsp black pepper 2 (4 oz each) lean minute or cube steaks 1/2 cup thinly sliced onion 1/2 cup (2.5 oz jar) sliced mushrooms, undrained (I used a 4 oz can and drained a little liquid out) 3 tabl. f/f sour cream 1 tabl. f/f milk
Spray a lg. skillet with butter Pam. In a shallow dish, combine flour, 1 tsp. parsley flakes, and blk pepper. Evenly coat steaks, one at a time. (I used the left over flour in the sauce at the end)
Brown steaks about 4 min. on each side. Lower heat. Add onions and undrained mushrooms. Cover and simmer about 12 - 15 min. or until onion is tender. Remove meat from skillet and cover to keep warm. Stir in sour cream, f/f milk, and remaining 2 tsp of parsley. Continue cooking, stirring until mixture is heated through. Cover steak with sauce.
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