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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.

Source: EatingWell Magazine, March/April 2010


Recipe Summary test

20 mins


Ingredient Checklist


Instructions Checklist
  • Sprinkle steaks with 1/4 teaspoon pepper and salt. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the steaks and cook, turning once, until browned and cooked through, 1 to 2 minutes per side for medium. Transfer to a plate; cover to keep warm.

  • Add the remaining 2 teaspoons 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, 3 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, 2 to 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.


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

310 calories; protein 29g; carbohydrates 5.9g; dietary fiber 0.9g; sugars 1.5g; fat 16.6g; saturated fat 3.5g; cholesterol 72.7mg; vitamin a iu 129.8IU; vitamin c 2.2mg; folate 35.1mcg; calcium 43.4mg; iron 2.9mg; magnesium 40.4mg; potassium 691.2mg; sodium 431.2mg; thiamin 0.2mg.

1/2 vegetable, 4 lean meat, 2 fat