4 cube steaks, about 1 1/2 lb.
1 tbsp. oil
2 tbsp. butter
1/4 lb. fresh mushrooms, quartered
1 tbsp. Dijon, style mustard
1/2 c. beef broth or water
Salt & pepper to taste
Chopped fresh parsley for garnish

Place cube steaks between sheets of waxed 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 a wide frying pan. Place browned steaks on warm serving dish. Keep warm. Add remaining butter to pan. Add mushrooms. Cook quickly over high heat until browned. Pour over steaks on platter. By this time, steaks may have wept juices onto serving platter. Drain them into frying pan. Heat to boiling.

Whisk in the mustard and additional broth or water. Boil hard over high heat, scraping up brownies, until juices are reduced to a shiny glaze. Pour over steaks and mushrooms. Add salt and pepper to taste. Sprinkle with fresh parsley, before serving.