Cube Steak with Mushroom-Sherry Sauce for Two
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.
- 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
- Sprinkle steaks with 1/4 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. Transfer the steaks to a plate and cover to keep warm.
- Add the remaining 2 teaspoons oil to the pan. Add mushrooms, shallot and the remaining 1/8 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.
Tips & Notes
- 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.
Per serving: 310 calories; 17 g fat (4 g sat, 11 g mono); 56 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 29 g protein; 1 g fiber; 428 mg sodium; 684 mg potassium.
Nutrition Bonus: Zinc (37% daily value), Iron (16% dv)
Carbohydrate Servings: 1/2
Exchanges: 1/2 vegetable, 4 lean meat, 2 fat
More From EatingWell
If you're looking for an easy, healthy meal idea for dinner...
Whether you’re celebrating Cinco de Mayo or throwing a...
Few things are closer to perfection than the first sweet...
Trying to clean up your diet? These low-calorie recipes are...
Make your own pickles! Get the most out of summer’s bounty by...
Whether you’re packing a healthy snack for yourself or your...
This Memorial Day, throw a barbecue or picnic with these...
Try making a healthy summer dip recipe or summer salsa recipe...
You won’t waste half a day’s worth—or more—of calories with...
Whether you're looking for a quick breakfast or a refreshing...
Fresh seasonal produce offers plenty of reasons to try one of...
Barbecue sauce, rubs and marinades are easy, healthy ways to...
Everyone loves a good, juicy burger recipe! But hamburgers...
As delicious as eating healthy can be, we all still crave our...
Whether grilled, seared, broiled, baked or made into burgers...
These easy weeknight suppers are inspired by the bountiful...
- Type of Dish
- Main dish, meat
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- March/April 2010