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.
Cube Steak with Mushroom-Sherry Sauce
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.
14 Reviews for Cube Steak with Mushroom-Sherry Sauce
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.
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.
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.
This recipe is even better with boneless chicken thighs instead of cube steak. Super!