Mushroom-Sherry Cube Steak2013-01-24
- Yield : 4
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Cube steak is a cut of meat that I normally shy away from purchasing, even though it is a great price, because it is a tougher cut of meat. Luckily, you can normally find it pounded in order to make it tender. (You can always pound it yourself.) However, the pros are that it cooks quickly and is inexpensive, making it perfect for a weeknight dinner. This meal pairs perfectly with roasted dill red potatoes and steamed broccoli.
- 4 4-ounce cube steaks
- 3/4 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 8 ounces sliced mushrooms (about 2 1/2 cups) - Use pre-sliced ones to to speed up prep time
- 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
- 1/2 cup reduced-sodium beef broth
- 2 tablespoons reduced-fat sour cream (use fat free to reduce the calories but not the flavor)
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Sprinkle steaks with 1/2 teaspoon pepper and salt. Add steaks and cook, turning once, until browned and cooked through, 1 to 2 minutes per side for medium.
While the steaks are cooking, have a second medium sized skillet heating over medium with 1 tablespoon of oil
Add mushrooms, shallot and the remaining 1/4 teaspoon pepper, cooking and stirring until the mushrooms are golden brown and release their liquid; 4 to 5 minutes
Sprinkle mushrooms and shallot with flour while continuing to 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 mushrooms and shallot from the heat, and stir in sour cream
Add the steaks and juice to the mushroom pan, and turn to coat with the sauce
Serve the steaks with the sauce.
“Cooking Sherry” is high in sodium, so, make sure to get a decent dry sherry instead. Sherry is a type of fortified wine originally from southern Spain, so, you should be able to find it with other fortified wines at your local wine / liquor store.