Name: Cube Steak with Mushroom-Sherry Sauce
Cook time: 20 min
Total time: 20 min
Ingredients: 4 4-ounce cube steaks; 0.75 teaspoon freshly ground pepper, divided; 0.5 teaspoon salt; 2 tablespoons extra virgin olive oil, divided; 8 ounces sliced mushrooms (about 2 1/2 cups); 1 large shallot, thinly sliced; 1 tablespoon all-purpose flour; 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried; 1/2 cup dry sherry (see Note); 0.5 cup reduced-sodium beef broth; 2 tablespoons reduced-fat sour cream

Cube Steak with Mushroom-Sherry Sauce

4.7

(9)

9 Reviews

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

Updated on August 16, 2019

Cook Time:

20 mins

Total Time:

20 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Low-Calorie Low Carbohydrate Healthy Aging Healthy Immunity Low Added Sugars

Jump to Nutrition Facts

Ingredients

4 4-ounce cube steaks
¾ teaspoon freshly ground pepper, divided
½ teaspoon salt
2 tablespoons extra virgin olive oil, divided
8 ounces sliced mushrooms (about 2 1/2 cups)
1 large shallot, thinly sliced
1 tablespoon all-purpose flour
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/2 cup dry sherry (see Note)
½ cup reduced-sodium beef broth
2 tablespoons reduced-fat sour cream

Directions

Sprinkle steaks with 1/2 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. (If necessary, cook in two batches.) Transfer the steaks to a plate and cover to keep warm.
Add the remaining 1 tablespoon 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, 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

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 (per serving)

268	Calories
12g	Fat
6g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 268
% Daily Value *
Total Carbohydrate 6g	2%
Dietary Fiber 1g	3%
Total Sugars 2g
Protein 29g	58%
Total Fat 12g	15%
Saturated Fat 3g	15%
Cholesterol 73mg	24%
Vitamin A 129IU	3%
Vitamin C 2mg	2%
Folate 35mcg	9%
Sodium 431mg	19%
Calcium 43mg	3%
Iron 3mg	16%
Magnesium 40mg	10%
Potassium 689mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.