Cube Steak with Mushroom-Sherry Sauce for Two

Cube Steak with Mushroom-Sherry Sauce for Two

4 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 2 servings

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  • 2 4-ounce cube steaks
  • 3/8 teaspoon freshly ground pepper, divided
  • 1/4 teaspoon salt
  • 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
  • 4 ounces sliced mushrooms (about 1 1/4 cups)
  • 1/2 large shallot, thinly sliced
  • 1 1/2 teaspoons all-purpose flour
  • 1/2 teaspoon chopped fresh thyme or 1/8 teaspoon dried
  • 1/4 cup dry sherry (see Note)
  • 1/4 cup reduced-sodium beef broth
  • 1 tablespoon reduced-fat sour cream

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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 information

  • Per serving: 310 calories; 17 g fat(4 g sat); 1 g fiber; 6 g carbohydrates; 29 g protein; 35 mcg folate; 73 mg cholesterol; 2 g sugars; 0 g added sugars; 130 IU vitamin A; 2 mg vitamin C; 43 mg calcium; 3 mg iron; 431 mg sodium; 691 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 4

October 02, 2016
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By: stbarb
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.
October 14, 2015
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By: EatingWell User
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.
May 10, 2015
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By: EatingWell User
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.
February 28, 2010
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By: EatingWell User
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