Minute Steaks Monaco
|Cube steaks||24 Ounce (4 Steaks, 6 Ounce Each)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Eggplant||1⁄2 Pound, peeled and cut into 1/2-inch slices (1 Small)|
|Mushrooms||1⁄4 Pound, quartered|
|Chicken broth||1 1⁄4 Cup (20 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|All purpose flour||1 Tablespoon|
1. Heat a heavy 12-inch skillet over moderately high heat until very hot. Sprinkle the bottom of the skillet with the salt, add the steaks, and cook for 1 minute on each side for rare; cook an additional minute per side for well done. Remove the steaks to a platter and set in a keep-warm (250°F) oven.
2. Reduce the heat to moderate. Add the oil to the skillet, and brown the eggplant slices on both sides along with the mushrooms—about 5 minutes. Stir in the chicken broth, tomato sauce, and oregano, and simmer, covered, for 5 minutes, or until the eggplant is tender.
3. In a small bowl, blend the flour and water into a smooth paste. Stir into the liquid in the skillet. Cook, stirring constantly, until the mixture thickens and boils—about 1 minute.
4. Arrange the eggplant slices under the steaks on the serving platter, and top with the sauce and mushrooms. Serve with buttered noodles and a green salad.