4 - 40
z cube steaks
tsp freshly ground pepper, divided
tsp chopped thyme or ¼ tsp dried
cup dry sherry
cup beef broth
tbsp sour cream
sprinkle steaks with 1/2 tsp pepper and salt. heat 1 tbsp evoo in a large skillet over medium heat. add the steaks and cook , turning once until browned and cooked through. 1-2 minutes per side for medium. transfer the steaks to a plate and cover to keep warm. add the remaining 1 tbsp evoo to the pan. add the mushrooms, shallots and pepper; cook, stirring, until, the mushrooms are golden brown and release their liquid, 4-5 minutes. sprinkle with flour NS COOK ATIRRING FOR 1 MINUTES. ADD THE THYME,SHERRY AND BROTH. Bring to a boil and cook, stirring until thick enough to coat the back of a spoon, about 30 minutes. remove from heat and stir in sour cream. return the steaks and any accumulated juices to the pan and turn to coat with the sauce. serve the steaks with the sauce.