Cube Steak with Mushroom-Sherry Sauce

15 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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  • 4 4-ounce cube steaks
  • 3/4 teaspoon freshly ground pepper, divided
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil, divided
  • 8 ounces sliced mushrooms (about 2 1/2 cups)
  • 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 (see Note)
  • 1/2 cup reduced-sodium beef broth
  • 2 tablespoons reduced-fat sour cream

Preparation

  • Active

  • Ready In

  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.
  • 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 information

  • Per serving: 268 calories; 12 g fat(3 g sat); 1 g fiber; 6 g carbohydrates; 29 g protein; 35 mcg folate; 73 mg cholesterol; 2 g sugars; 0 g added sugars; 129 IU vitamin A; 2 mg vitamin C; 43 mg calcium; 3 mg iron; 431 mg sodium; 689 mg potassium
  • Nutrition Bonus: Zinc (37% daily value), Potassium (20% dv), Iron (16% dv)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 vegetable, 4 lean meat, 2 fat

Reviews 15

October 04, 2015
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By: EatingWell User
Awesome for a Healthy Recipe DH loved this, served with buttermilk mashed potatoes and saut+¬ed 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
November 08, 2014
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By: EatingWell User
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
June 20, 2014
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By: EatingWell User
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
April 27, 2012
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By: EatingWell User
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
April 19, 2012
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By: fruitbowlk
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
February 02, 2012
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By: EatingWell User
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
September 16, 2011
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By: GypsyPrincess78
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
June 16, 2011
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By: Jennifer
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.
September 01, 2010
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By: randi_renee
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.