Ingredients

• 1 1/4 lbs cube steaks (may sub. round steak, pounded thin)
• 1/4 cup flour
• salt and pepper
• 3 tablespoons olive oil
• 1/2 onion, sliced thinly
• 6 ounces button mushrooms, sliced
• 1 tablespoon Worcestershire sauce
• 16 ounces chicken broth
• 1/4 cup red wine (optional)
• 2 garlic cloves, crushed
• 1 tablespoon dried parsley
• 1/2 teaspoon dried thyme

Instructions

1. Combine flour, salt and pepper; dredge cube steaks. Heat oil in skillet and brown steaks on each side. Set aside and keep warm.

2. Add onions and mushrooms to skillet, reduce heat to low and cover. Stir occasionally, scraping browned bits from bottom, and "sweating" the vegetables until softened.

3. Add remaining ingredients, and stir to combine. Return steaks to the skillet, covering with the sauce and veges. Cover and simmer until steaks are tender and sauce has thickened - about 45 minutes. Serve immediately.

4. To freeze, place completely cooked steaks, with sauce, in freezer-safe container and freeze. To prepare, thaw in refrigerator and heat through on stove top or in micorwave.