Cube Steak with Mushroom-Sherry Sauce

Cube Steak with Mushroom-Sherry Sauce
Cube Steak with Mushroom-Sherry Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    4-ounce cube steaks

  • 3/4

    teaspoon freshly ground pepper, divided

  • 1/2

    teaspoon salt

  • 2

    tablespoons extra virgin olive oil, divided

  • 8

    ounces sliced mushrooms (about 2 1/2 cups)

  • 1

    large shallot, thinly sliced

  • 1

    tablespoon all-purpose flour

  • 1

    teaspoon chopped fresh thyme or 1/4 teaspoon dried

  • 1/2

    cup dry sherry (see Note)

  • 1/2

    cup reduced-sodium beef broth

  • 2

    tablespoons reduced-fat sour cream

Directions

Sprinkle steaks with 1/2 teaspoon pepper and salt. 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. (If necessary, cook in two batches.) Transfer the steaks to a plate and cover to keep warm. Add the remaining 1 tablespoon oil to the pan. Add mushrooms, shallot and the remaining 1/4 teaspoon pepper; cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes. Sprinkle with flour and cook, stirring, for 1 minute. 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. 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. Serve the steaks with the sauce.

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