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.

READER'S COMMENT:

"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. "

Cube Steak with Mushroom-Sherry Sauce Recipe

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12 Reviews for Cube Steak with Mushroom-Sherry Sauce

04/27/2012

Anonymous

Recommends this recipe

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

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04/19/2012

fruitbowlk

Recommends this recipe

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

Cube Steak with Mushroom-Sherry Sauce

Comments

02/02/2012

Anonymous

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

Comments

09/16/2011

gypsy_princess78

Recommends this recipe

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

Comments

06/16/2011

clambake26-one

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.

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