CUBE STEAK WITH MUSHROOM SHERRY SAUCE FOR TWO

modified from eatingwell, march/april 2010. cube steak is a tougher cut of meat pounded to make it tender. it cooks quickly and is inexpensive—perfect for a weeknight dinner. look for sliced mushrooms to save even more time on prep. serve with mashed potatoes or rice, and steamed broccoli or green beans.

Time: 22 minutes

Steps:

• sprinkle steaks with 1 / 4 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
• transfer the steaks to a plate and cover to keep warm
• 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
• sprinkle mushrooms with flour and cook , stirring , for 11 / 2 minutes
• 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 to the pan and turn to coat with the sauce
• serve the steaks with the sauce

CUBE STEAK WITH MUSHROOM-SHERRY SAUCE FOR TWO

Modified from EatingWell, March/April 2010. Cube steak is a tougher cut of meat pounded to make it tender. It cooks quickly and is inexpensive-perfect for a weeknight dinner. Look for sliced mushrooms to save even more time on prep. Serve with mashed potatoes or rice, and steamed broccoli or green beans.

Recipe From food.com

Provided by KerfuffleUponWincle

Time 22m

Yield 2 serving(s)

Steps:

• Sprinkle steaks with 1/4 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. Transfer the steaks to a plate and cover to keep warm.
• 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.
• Sprinkle mushrooms with flour and cook, stirring, for 11/2 minutes.
• 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.