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
- 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 oil to the pan
- Add mushrooms, onion, garlic, and the remaining 1 / 8 teaspoon pepper
- Cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes
- Sprinkle mushrooms with flour and cook, stirring, for 11 / 2 minutes
- 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 to the pan and turn to coat with the sauce
- Serve the steaks with the sauce