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id 655
Name Cube Steak with Mushroom-Sherry Sauce
Main Dish Category Main Dish
Secondary Dish Category Beef,
Main Ingredient Cube steak
Other Ingredient Mushrooms
Number of People 4
List of Ingredients 4 4 oz. cube steaks

3/4 tsp freshly ground pepper, divided

1/2 tsp. salt

2 T extra-virgin olive oil, divided

8 oz. sliced mushrooms (about 2 1/2 cups)

1 large shallot, thinly sliced

1 T all-purpose flour

1 tsp. chopped fresh thyme or 1/4 tsp. dried

1/2 cup dry sherry

1/2 cup reduced-sodium beef broth

2 T reduced-fat sour cream
Description Sprinkle steaks with 1/2 tsp. pepper and salt.  Heat 1 T 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 T oil to the pan.  Add mushrooms, shallot and the remaining 1/4 tsp. 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.
Time 20 minutes
Cooking Type Skillet
Difficulty (1-5) 1
Notes Per serving:  268 calories, 12 g fat (3 g saturated, 7 g mono), 56 mg cholesterol, 6 g carbohydrates, 0 g added sugars, 29 g protein, 1 g fiber, 428 mg sodium, 684 mg potassium
Origin Eating Well March/April 2010
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