Cube Steak with Mushroom-Sherry Sauce (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Cube Steak with Mushroom-Sherry Sauce

http://www.eatingwell.com/recipes/cube_steak_mushroom_sauce.html

From EatingWell:  March/April 2010

Cube steak is a tougher cut of meat pounded to make it tender. We like it because it cooks quickly and is inexpensive—perfect for a weeknight dinner. Look for presliced mushrooms to save even more time on prep. Serve with: Mashed potatoes and grilled broccoli rabe.

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

Preparation

  1. Sprinkle steaks with 1/2 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. (If necessary, cook in two batches.) Transfer the steaks to a plate and cover to keep warm.
  2. Add the remaining 1 tablespoon oil to the pan. Add mushrooms, shallot and the remaining 1/4 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.

Nutrition

Per serving : 268 Calories; 12 g Fat; 3 g Sat; 7 g Mono; 56 mg Cholesterol; 6 g Carbohydrates; 29 g Protein; 1 g Fiber; 428 mg Sodium; 684 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 vegetable, 4 lean meat, 2 fat

Tips & Notes