Cube Steak with Mushroom-Sherry Sauce

Rating: 4.5 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2010

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Recipe Summary

total:
20 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Low Carbohydrate
Healthy Aging
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Ingredient Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, get dry sherry that's sold with other fortified wines at your wine or liquor store.

Nutrition Facts

Per Serving:
268 calories; protein 29g 58% DV; carbohydrates 5.8g 2% DV; exchange other carbs 0.5; dietary fiber 0.8g 3% DV; sugars 1.5g; fat 12g 18% DV; saturated fat 2.9g 14% DV; cholesterol 72.7mg 24% DV; vitamin a iu 129.1IU 3% DV; vitamin c 2.2mg 4% DV; folate 35.1mcg 9% DV; calcium 42.8mg 4% DV; iron 2.9mg 16% DV; magnesium 40.2mg 14% DV; potassium 689.3mg 19% DV; sodium 431.1mg 17% DV; thiamin 0.2mg 18% DV.
Exchanges:

1/2 vegetable, 4 lean meat, 2 fat

Reviews (16)

Read More Reviews
16 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Dawn
Rating: 5 stars
10/08/2016
My husband said he loved every bite. The cube steak was a little tough but the sauce more than made up for it. Next time I will try simmering everything together. Read More
EatingWell User
Rating: 4 stars
10/04/2015
Awesome for a Healthy Recipe DH loved this served with buttermilk mashed potatoes and sauteed spinach. The only thing I changed was to add an additional 1/2 cup of beef broth to the mushroom sauce added the meat back to the pan with the sauce and simmered the whole thing for another 30 minutes. Delicious! Pros: Tasty low fat easy to prepare Read More
EatingWell User
Rating: 4 stars
11/09/2014
you can use a regular hammer i couldn't find cube steak at the store and my family thought i was having a mental health emergency when they saw me hitting the roast with a claw-hammer but they liked the dinner. don't forget to wash your hammer; mine was greasy and smelled like carrion when i had to fix that loose board on the stairs.ew Pros: delicious Cons: labor intensive if cube steak is unavailable Read More
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EatingWell User
Rating: 4 stars
06/20/2014
Creamy Smooth and Savory I liked the smoothness of the mushroom sauce. Very creamy and went down amazing with the steak. Not normally a mushroom person but this was great! Pros: NULL Cons: NULL Read More
EatingWell User
Rating: 4 stars
04/27/2012
try lowfat greek youghurt instead of sour cream this has become one of my favorite weeknight meals but i wouldnt be embarrased to serve it at a dinner party paired with a delicius malbec Pros: lowers the calorie count enriches the flavor Read More
fruitbowlk
Rating: 3 stars
04/19/2012
Bold favor This meal was really tasty I made a mexican rice with it but I could have just made plain brown rice or mashed potatoes and added the sauce on top of it it would have been wonderful. I had to use the cooking sherry because I could find dry sherry anywhere. Pros: easy to cook tasty Cons: cube steak Read More
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EatingWell User
Rating: 4 stars
02/02/2012
Quick and Tasty I feel like I cooked things longer than specified to reach the consistencies I needed (or get the steak done) but it was very tasty. I had no problems with tough meat like some others - it was really tasty. Pros: Inexpensive quick Cons: Times not quite right Read More
EatingWell User
Rating: 5 stars
10/30/2011
Served this to five adults and we all loved it. The mushroom-sherry sauce provided a delicious and healthy change from my usual plainer and more calorie-laden recipe for cubed steak. Read More
EatingWell User
Rating: 5 stars
10/30/2011
This dinner is delicious. The meal came together quickly with great results. Served with brown rice and lima beans. I plan to put this in the regular rotation. Read More
EatingWell User
Rating: 5 stars
10/30/2011
This was a great sauce. I used cremini mushrooms. It would be great over any sort of beef - steaks or hamburger patties. I served it with a risotto and sauteed baby artichokes. Read More
EatingWell User
Rating: 5 stars
10/30/2011
This recipe is definitely a keeper! The sherry-mushroom sauce is excellent and made this cheap cut of meat almost elegant! The only change I made was to use a little Montreal Steak seasoning on the steaks instead of just salt and pepper. Read More
EatingWell User
Rating: 5 stars
10/30/2011
This recipe is even better with boneless chicken thighs instead of cube steak. Super! Read More
Pinkrosehips
Rating: 5 stars
10/30/2011
I did not care for the taste and texture of cube steak - tough piece of meat. I would make the sauce again and put it over chicken! Thus my rating of poor - I would not make cube steak again. Read More
randi_renee@evilhippie.org
Rating: 5 stars
10/30/2011
This dish was quite nice - I used chicken breasts as well and used baby bellas. I added more mushrooms than the recipe called for and served with roasted cauliflower. Very flavorful for such a healthy recipe. Read More
Jennifer
Rating: 4 stars
10/29/2011
Good Recipe I really liked this. It's very easy and good. I did forget the sour cream though. I'm sure it will be even better with it the next time I make it. I'll probably just add half the salt next time because even the reduced sodium broth is rather salty. I might soak the meat in milk for about an hour beforehand to tenderize it. And I might lightly dredge the meat in flour too so it will brown better. But this is very good and I'm sure I will make it fairly often. Read More
GypsyPrincess78
Rating: 5 stars
10/29/2011
Love this receipe I loved this. The flavor is great. I was out of beef broth the second time so I used chicken broth. It works either way. I have played with several types of mushrooms in this and sub shallots for green onion/sweet onion mix because I couldn't find decent shallots without problems. My one warning is the cube gets tough if its over cooked. I turn the heat way up to sear one side for about a min or 2 at most and flip to sear the other. Then I held it on low heat in a covered dish in the oven on low until the sauce was done. Pros: Great flavors Cons: Cube steak can dry out if over cooked be carefull or it will be tough Read More
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