4 cube steaks, 1 to 1 1/2 lb.
1 tbsp. olive or vegetable oil
2 tbsp. butter
1/4 lb. fresh mushrooms, quartered
1 tbsp. Dijon mustard
1/2 c. beef broth or water
Salt and pepper to taste
Chopped parsley (for garnish)

Place cube steaks between sheets of wax paper or plastic wrap. Using flat side of mallet, pound meat until about double in size. Heat oil and 1 tablespoon of the butter in wide frying pan. Add steaks and brown quickly on both sides. Place browned steaks on warm serving dish and keep warm. Add remaining butter to pan. Add mushrooms and cook quickly over high heat until browned. Pour over steaks on platter. By this time, steaks may have "wept" juices on to the plate. Drain them into frying pan and heat to boiling. Whisk in the mustard and broth and drippings. Boil hard over high heat; scraping up brownings, until juices are reduced to shiny glaze. Pour over steak and mushrooms; add salt, pepper, and garnish.