Pioneer Woman's picture is way prettier than mine. I'll tell you why.
She's a semi-professional.
She has a nicer camera than me.
She has photoshop.
Her husband didn't leave the heat way too high and burn off all the sauce and cook the onions way too long while she was feeding the baby since she can NEVER make dinner without that baby crying right at the most hands on point in the recipe.
This is a delectable sandwich! One of the things I love about NFA is that I'm learning how to prepare cuts of meat that I've never used before. For example; cube steak. I'll be honest and tell you that I'm a little afraid of any meat that's not chicken, ground beef, or pork loin chops. In recent years, I've branched out to include tri tip steaks and london broil, but even those make me a little wary sometimes. But now I have an almost no fail recipe that we all really like and it uses cube steak! Last week, I didn't know what cube steak was. And thus concludes my essay on why I love New Food April...
This meal started off with sauteeing onions in butter, then I cooked the meat in butter, then I added butter to the meat and juices to finish the sauce, then Josh toasted the rolls in a pan filled with melted butter. DUDE! We'll only be able to eat this once a quarter so we don't get enormous!!! We ate it with a side of mixed veggies. We did not, just this once, add butter. I feel like that would have been overkill.
Next time I make this, I'm gonna cook it with some sherry and add mushrooms and provolone cheese to it. Oh, my mouth is watering just thinking about it!!!!
In 15 minutes: White Chili