Cube Steak With Mushroom-Sherry Sauce for Two

“Modified from EatingWell, March/April 2010. Cube steak is a tougher cut of meat pounded to make it tender. It cooks quickly and is inexpensive—perfect for a weeknight dinner. Look for sliced mushrooms to save even more time on prep. Serve with mashed potatoes or rice, and steamed broccoli or green beans.”
READY IN:
22mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle steaks with 1/4 teaspoon pepper and salt.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add steaks and cook, turning once, until browned and cooked through, 1 to 2 minutes per side for medium. Transfer the steaks to a plate and cover to keep warm.
  3. Add the remaining oil to the pan. Add mushrooms, onion, garlic, and the remaining 1/8 teaspoon pepper; cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes.
  4. Sprinkle mushrooms with flour and cook, stirring, for 11/2 minutes.
  5. Add thyme, sherry and broth; bring to a boil and cook, stirring, until thick enough to coat the back of a spoon, about 3 minutes.
  6. Remove from the heat; stir in sour cream. Return the steaks (and any accumulated juice) to the pan and turn to coat with the sauce.
  7. Serve the steaks with the sauce.

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