Ingredients

• 2 cube steaks
• 4 tablespoons vegetable oil, divided
• 1 medium onion, thinly sliced
• 10 medium sized brown button mushrooms, sliced
• 4 garlic cloves, chopped
• 6 slices bacon, cooked almost crisp (I use the microwave)
• 1/4 cup flour
• 2 teaspoons season salt (your choice)
• pepper
• 1/2 cup red wine
• 1 -1 1/2 cup chicken stock
• 1 1/2 teaspoons dried tarragon

Instructions

1. Preheat oven to 350.

2. In large saute pan, on medium high, heat 2 tbsp of the oil.

3. Meanwhile, place flour along with season salt in a dish.

4. Mix.

5. Dredge steaks, coating well on both sides.

6. Reserve remaining flour.

7. Fry steaks in oil for 3 minutes on both sides.

8. Place in oven going baking dish coated with non stick spray.

9. Add the remaining oil to the pan.

10. Saute the onions for 5 minutes, then add mushrooms and continue sauteing for another 5 minutes.

11. Add garlic and cook until fragrant.

12. Add 1 tablespoons of the reserved flour, stir and cook for 2 minutes.

13. Add the wine, cooking briefly and then the stock.

14. Stir.

15. Should it become thicker than you want, just add more stock.

16. Cook until desired consistency.

17. Add the bacon, tarragon and pepper to taste.

18. Stir.

19. Pour mixture over the steaks and bake 45 minutes.