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


Ingredient Checklist


Instructions Checklist
  • Sprinkle steaks with 1/4 teaspoon pepper and salt. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the steaks and cook, turning once, until browned and cooked through, 1 to 2 minutes per side for medium. Transfer to a plate; cover to keep warm.

  • Add the remaining 2 teaspoons 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, 3 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, 2 to 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 Facts

310 calories; protein 29g 58% DV; carbohydrates 5.9g 2% DV; exchange other carbs 0.5; dietary fiber 0.9g 3% DV; sugars 1.5g; fat 16.6g 26% DV; saturated fat 3.5g 18% DV; cholesterol 72.7mg 24% DV; vitamin a iu 129.8IU 3% DV; vitamin c 2.2mg 4% DV; folate 35.1mcg 9% DV; calcium 43.4mg 4% DV; iron 2.9mg 16% DV; magnesium 40.4mg 14% DV; potassium 691.2mg 19% DV; sodium 431.2mg 17% DV; thiamin 0.2mg 18% DV.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was delicious. We loved it. It was easy to cook. I used 4 oz of fresh white mushrooms. Chopped those & the onions before starting. Put rice on to cook decided on a vegetable (beets) to go with dinner and then started the cube steaks. I'll definitely make this again. Read More
Rating: 4 stars
Faster Way I cheated and used cream of mushroom soup. I know not as healthy though I did use low sodium. I still used the onions cut in larger peices and the Sherry. Read More
Rating: 3 stars
This recipe was easy to put together. The sauce was very good. The only problem was the meat. The meat was not tender. I even pounded it thinner. Perhaps it is my butcher and not the recipe. Read More
Rating: 5 stars
This is a very easy week night meal! My husband and I both enjoyed this and I will do it again. Only things I did differently is I used chicken broth instead of beef because that is what I had. I added fresh spinach to the mushroom sherry sauce and that was a good choice. Yummy. Amanda North Carolina Read More