Country Fried Steak With Mushroom Gravy

Ingredients:
3 T. skim milk
2 egg whites
5 T. flour, divided
2 cube steaks (4oz each)
2 tsp. Cajun seasoning
2 T. canola oil, divided
1 c. button mushrooms, quartered
1 T. ketchup
1 t. Worcestershire sauce
3/4 c. beef broth
1/8 t. each kosher salt and black pepper

Directions:
Whisk together milk and egg whites in a shallow dish. Place 4 T. flour in a separate dish. Season both sides of steak with Cajun seasoning.
Dip steaks into milk mixture, then dredge both sides in flour.
Heat 1 T. oil in a nonstick skillet coated with nonstick spray. Add steaks; saute to desired doneness, 3-5 min. per side for medium-rare. Remove steaks from skillet; tent with foil to keep them warm.
Add remaining 1 T. oil to the skillet. Add mushrooms; saute until they begin to brown, about 3 minutes. Sprinkle remaining 1 T. flour over mushrooms; cook 1 minute, stirring constantly to prevent scorching.
Stir in ketchup and Worcestershire. Add broth; bring mixture to a boil. Simmer 5 minutes or until sauce with salt and pepper. Serve sauce over steaks.

Makes 2 servings. Total time 25 minutes.

Verdict:
I have decided that cube steaks freak me out. There is something about steak that is almost the consistency of hamburger and being able to eat it rare. Eeww. The flavor was OK I just couldn't get over the consistency of the meat.

Turkey Meatballs with Cranberry Gravy

For the meatballs:
1/2 c. Italian seasoned bread crumbs
1/3 c. Parmesan, grated
1/4 c. fresh parsley, chopped
1 t. salt
1 t. black pepper
pinch of red pepper flakes
1 1/4 lb. ground turkey
1/4 c. milk
1/4 c. chicken broth

For the gravy:
2 c. fresh or frozen cranberries
1 c. orange juice
1 c. chicken broth
1/4 c. sugar

For the meatballs:
Preheat oven to 450.
Combine bread crumbs, Parmesan, parsley, salt, pepper and pepper flakes in a large bowl. Add turkey. Mix by hand until ingredients are thoroughly combined.
Add milk and 1/4 c. broth to bowl; stir to combine. Form mixture into 2-inch balls (about 2 Tbsp. each).
Coat a nonstick skillet with nonstick spray. Saute meatballs over high heat until browned all around. Transfer meatballs to a baking sheet. Bake meatballs until cooked through, about 10 minutes.

For the gravy:
Combine all ingredients for gravy in the skillet used to cook the meatballs. Simmer gravy over high heat until liquid is reduced by half and berries pop, 7-8 minutes. Serve with meatballs.

Makes 4 servings (16 meatballs and 1 1/2 c. gravy) Total time 45 minutes.

Verdict:
I love these. They are so good. Blake is not a big fan of meatballs but he really likes these. Well he likes the meatballs not the gravy. I, on the other hand, could and have eaten the gravy by the spoonful.