Cube Steak With Mushroom-Sherry Sauce For Two

12 ingredients
7 steps

Ingredients

  • 8 ounces cube steaks
  • 3/8 teaspoon fresh ground pepper, divided
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil (divided)
  • 4 ounces sliced mushrooms (about 1 1/4 cups)
  • 1 small sweet onion (thinly sliced)
  • 1/4 teaspoon minced garlic
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon dried thyme leaves
  • 1/4 cup dry sherry (not cooking sherry)
  • 1/2 cup reduced-sodium beef broth
  • 2 tablespoons sour cream (low fat okay)

Directions

  1. 1
    Sprinkle steaks with 1/4 teaspoon pepper and salt.
  2. 2
    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.
  3. 3
    Add the remaining oil to the pan. Add mushrooms, onion, garlic, and the remaining 1/8 teaspoon pepper; cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes.
  4. 4
    Sprinkle mushrooms with flour and cook, stirring, for 11/2 minutes.
  5. 5
    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.
  6. 6
    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.
  7. 7
    Serve the steaks with the sauce.

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