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CARBONNE OF BEEF 
Vegetables, sauce disguise cube steaks. A Carbonne of Beef disguises cube steaks in a creamy sauce flecked with olives, onions, and mushrooms.

A change of pace from pan-fried cube steaks, this meat dish is fit for company. A creamy sauce is prepared and poured over the browned steaks. Most of the cooking is done in the oven, so the meat dish can cook while the rest of the menu is being prepared.

The Carbonne of Beef can be served with a tossed garden salad and tender-crisp cooked carrots or broccoli. Add your favorite dessert, and the menu becomes company fare.

CARBONNE OF BEEF:

4 tbsp. flour
1/2 tsp. salt
8 sm. cube steaks or thin slices round steak
5 tbsp. butter
2 lg. onions, sliced
1 c. sliced mushrooms
1 c. beef bouillon
1/8 tsp. thyme
3 tbsp. light cream
1 c. pitted ripe olives

Preheat oven to 325 degrees. Mix together flour and salt. Rub 3 tablespoons of the flour mixture into steaks. Melt 4 tablespoons butter. Add steaks and brown on both sides. Put steaks in medium size baking dish. Add onions to skillet and brown lightly. Spoon over meat.

Melt remaining butter. Add mushrooms and brown lightly. Stir in remaining flour. Add bouillon, thyme and cream to mushrooms and cook, stirring constantly, until sauce boils and is slightly thickened. Drain olives and add to sauce. Spoon sauce over meat. Cover baking dish. Bake for 1 1/2 hours or until meat is tender. Makes 4 servings.

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