Date Night at the Osbornes

We've lived on somewhat less income over the last couple years.  The recession changed our world, but I really don't mind.  We got into the habit of date nights with a movie and something nice to eat at home.  We work together and live together.  We are together 24/7 and we both have strong personalities.  We've been married forever.  We need date nights.
Tonight, I've got cube steak.  I'm planning on turning it into a sort of chicken fried steak with mushroom gravy and mashed potatoes with brocolli.  Both of us had two parents who grew up in Oklahoma.  His parents ended up in California.  Mine in Oregon.  But we are Okies at our core, both of us.

I should mention that this meal was inspired by Rocquie at SageTriffle.blogspot.com.  I do not know her, but she made a lovely dinner very similar to the one I'm making tonight for her own husband. 

http://sagetrifle.blogspot.com/2010/09/cube-steak-with-mushroom-onion-gravy.html

It is exactly what he likes, so thanks to Rocquie for the inspiration.

Chicken Fried Cube Steak and Mushroom gravy.

1 lb cube steak.   Cube steak is one of the tougher cuts that has been run through the butcher's equipment to render it softer and easier to use.  It has a lot of beef flavor if handled well.  This is from my freezer stash of the 1/2 cow we bought.

I pounded it some more with my meat mallot.  If you don't have one, I recommend it.  But a small sauce pan is what my mother used.  Hold the handle and pound away.  Remember to be happy. 

Cover the meat with butchers paper.  Or the sack from a package of crackers or cereal, which stands the pounding better than plastic wrap or wax paper.

Now sprinkle some flour over top and move the pieces around to coat them.  Sprinkle on the salt.  I don't have a recipe for this type of cooking.  This is my Mom.

A skillet good and hot with several tablespoons of good oil.  Tongs are the best tool here.  Lay the meat in the hot oil and brown on one side.  Move them around a bit and keep the temperature hot so the coating stays on.    Turn them over as they brown.  And over again until done.

Into the warming drawer, you go. If you don't have a warming drawer, cover them with a lid and stick them on the back of the stove. 

Now for the gravy.  Scrap up the brown bits on the bottom of the pan.  That's the flavor.  Bring up the heat.  Another T. canola oil and 1 T. flour.  Stir to blend as it heats.  Add a good pile of sliced mushrooms.

Then add Alpenrose milk.  As the liquid approaches a simmer, the flour thickens it.  Add more milk until it is the right thickness.  You may want more salt and pepper.  Taste at this time and decide.  And a big spoon of Tillamook sour cream for richness. 

And we have a happy husband.  We watch a movie named "Date Night."  It seemed appropriate for the occasion, but it was completely stupid.  It may make sense if you are from New York, but I've never been there and, for me, the humor was just stupid. 

Remember not to skip Date Night.