Cube Steak with Mushroom-Sherry Sauce

By pavaldez

Ingredients

• 2 4-ounce cube steaks
• 1 1/2 teaspoons all-purpose flour
• 1/2 teaspoon freshly ground pepper, divided
• 1/2 teaspoon chopped fresh thyme, or 1/8 teaspoon dried
• 1/4 teaspoon salt
• 1/4 cup dry sherry, (see Note)
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
• 1/4 cup reduced-sodium beef broth
• 4 ounces sliced mushrooms, (about 1 1/4 cups)
• 1 tablespoon reduced-fat sour cream
• 1/2 large shallot, thinly sliced

Details

Servings 2

Preparation

Step 1

Sprinkle steaks with 1/4 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.

Transfer the steaks to a plate and cover to keep warm.

Add the remaining 2 teaspoons oil to the pan.

Add mushrooms, shallot and the remaining 1/8 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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