Cube Steak With Mushroom Sherry Sauce For Two

Description

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.

Ingredients

• Cube Steaks
• Fresh Ground Pepper
• Salt
• Olive Oil
• Sliced Mushrooms
• Sweet Onion
• Garlic
• All-purpose Flour
• Dried Thyme Leaves
• Dry Sherry
• Reduced-sodium Beef Broth
• Sour Cream

Instructions

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