Rating: 4.5 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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
Source: EatingWell Magazine, March/April 2010

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Recipe Summary

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

268 calories; protein 29g; carbohydrates 5.8g; dietary fiber 0.8g; sugars 1.5g; fat 12g; saturated fat 2.9g; cholesterol 72.7mg; vitamin a iu 129.1IU; vitamin c 2.2mg; folate 35.1mcg; calcium 42.8mg; iron 2.9mg; magnesium 40.2mg; potassium 689.3mg; sodium 431.1mg; thiamin 0.2mg.
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Reviews (7)

Read More Reviews
16 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
This was a great sauce. I used cremini mushrooms. It would be great over any sort of beef - steaks or hamburger patties. I served it with a risotto and sauteed baby artichokes. Read More
Rating: 5 stars
10/30/2011
Served this to five adults and we all loved it. The mushroom-sherry sauce provided a delicious and healthy change from my usual plainer and more calorie-laden recipe for cubed steak. Read More
Rating: 5 stars
10/30/2011
This dinner is delicious. The meal came together quickly with great results. Served with brown rice and lima beans. I plan to put this in the regular rotation. Read More
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Rating: 4 stars
04/27/2012
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 Read More
Rating: 5 stars
10/30/2011
This recipe is even better with boneless chicken thighs instead of cube steak. Super! Read More
Rating: 4 stars
11/09/2014
you can use a regular hammer i couldn't find cube steak at the store and my family thought i was having a mental health emergency when they saw me hitting the roast with a claw-hammer but they liked the dinner. don't forget to wash your hammer; mine was greasy and smelled like carrion when i had to fix that loose board on the stairs.ew Pros: delicious Cons: labor intensive if cube steak is unavailable Read More
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Rating: 5 stars
10/08/2016
My husband said he loved every bite. The cube steak was a little tough but the sauce more than made up for it. Next time I will try simmering everything together. Read More
Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
10/30/2011
This recipe is definitely a keeper! The sherry-mushroom sauce is excellent and made this cheap cut of meat almost elegant! The only change I made was to use a little Montreal Steak seasoning on the steaks instead of just salt and pepper. Read More