Cube Steak With Mushroom Sherry Sauce For Two Recipes

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CUBE STEAK WITH MUSHROOM-SHERRY SAUCE



Cube Steak With Mushroom-Sherry Sauce image

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.

Categories     Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 4-ounce cube steaks
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
8 ounces sliced mushrooms
1 large shallot
1 tablespoon all-purpose flour
1 teaspoon chopped fresh thyme
1/2 cup dry sherry
1/2 cup reduced-sodium beef broth
2 tablespoons reduced-fat sour cream

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 268 calories, Fat 12 g, SaturatedFat 3 g, Cholesterol 56 mg, Carbohydrate 6 g, Protein 29 g, Sodium 428 mg, Sugar 2 g

CUBE STEAK WITH MUSHROOM-SHERRY SAUCE FOR TWO



Cube Steak With Mushroom-Sherry Sauce for Two image

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.

Provided by KerfuffleUponWincle

Categories     Steak

Time 22m

Yield 2 serving(s)

Number Of Ingredients 12

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)

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.

Nutrition Facts : Calories 208.8, Fat 16.1, SaturatedFat 3.3, Cholesterol 6.2, Sodium 306.5, Carbohydrate 9.5, Fiber 1.4, Sugar 3.3, Protein 2.9

CUBE STEAK WITH MUSHROOM-SHERRY SAUCE



Cube Steak with Mushroom-Sherry Sauce image

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.

Provided by EatingWell Test Kitchen

Categories     Healthy Steak Recipes

Time 20m

Number Of Ingredients 11

4 4-ounce cube steaks
¾ teaspoon freshly ground pepper, divided
½ teaspoon salt
2 tablespoons extra virgin olive oil, divided
8 ounces sliced mushrooms (about 2 1/2 cups)
1 large shallot, thinly sliced
1 tablespoon all-purpose flour
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/2 cup dry sherry (see Note)
½ cup reduced-sodium beef broth
2 tablespoons reduced-fat sour cream

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 268 calories, Carbohydrate 5.8 g, Cholesterol 72.7 mg, Fat 12 g, Fiber 0.8 g, Protein 29 g, SaturatedFat 2.9 g, Sodium 431.1 mg, Sugar 1.5 g

CUBE STEAK WITH MUSHROOM-SHERRY SAUCE



Cube Steak with Mushroom-Sherry Sauce image

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.

Provided by EatingWell Test Kitchen

Categories     Healthy Steak Recipes

Time 20m

Number Of Ingredients 11

4 4-ounce cube steaks
¾ teaspoon freshly ground pepper, divided
½ teaspoon salt
2 tablespoons extra virgin olive oil, divided
8 ounces sliced mushrooms (about 2 1/2 cups)
1 large shallot, thinly sliced
1 tablespoon all-purpose flour
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/2 cup dry sherry (see Note)
½ cup reduced-sodium beef broth
2 tablespoons reduced-fat sour cream

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 268 calories, Carbohydrate 5.8 g, Cholesterol 72.7 mg, Fat 12 g, Fiber 0.8 g, Protein 29 g, SaturatedFat 2.9 g, Sodium 431.1 mg, Sugar 1.5 g

MUSHROOM SAUCE FOR STEAK



Mushroom Sauce for Steak image

This mushroom sauce for steak is so simple and easy. This is the perfect pair with a nice juicy steak. You can cook the veggies to your liking as far as how soft you want them. You can always double this recipe.

Provided by luvs2cookMom

Categories     Sauces

Time 30m

Yield 5

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, or more to taste
1 ½ cups sliced fresh mushrooms
1 small onion, thinly sliced
1 stick butter
1 tablespoon steak sauce
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste

Steps:

  • Heat a large skillet over medium heat. Pour olive oil into the pan. When hot, add mushrooms and onion into the pan; saute until soft, 5 to 7 minutes. Add butter, steak sauce, and Worcestershire; cook until butter melts, about 2 minutes.
  • Reduce heat to low and simmer, uncovered, until everything is really soft, 15 to 20 minutes. Season with salt and pepper. Serve immediately over any type of steak.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 2.7 g, Cholesterol 48.8 mg, Fat 23.9 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 12.4 g, Sodium 188.3 mg, Sugar 1.1 g

MUSHROOM CUBE STEAKS



Mushroom Cube Steaks image

WHEN my husband retired, we sold our home and traveled the country for 10 years in our house trailer. It was wonderful meeting people from all over. We tried foods we never ate before and exchanged recipes. This hearty, tasty main dish from a traveling friend has become one of our favorites. It's easy to prepare for any number of people. -Marie Ritchie, Apple Valley, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1 tablespoon all-purpose flour
1/4 teaspoon salt
Dash pepper
2 beef cube steaks (1/4 to 1/3 pound each)
2 tablespoons butter, divided
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce, divided
1/2 pound fresh mushrooms, sliced
1 tablespoon chopped onion
2 tablespoons minced fresh parsley

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a piece at a time, and shake to coat. , In a large skillet brown steak over medium heat, in 1 tablespoon butter until meat is no long pink. Remove the steaks to a serving platter; spread each with 1/2 teaspoon mustard. Pour 1/4 teaspoon Worcestershire sauce over each; keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Add parsley and remaining Worcestershire sauce. Return steaks to skillet; cover and simmer for 5-7 minutes or until meat is tender.

Nutrition Facts : Calories 222 calories, Fat 14g fat (8g saturated fat), Cholesterol 63mg cholesterol, Sodium 524mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.

MUSHROOM-SHERRY SAUCE



Mushroom-Sherry Sauce image

A good sauce for chicken breasts or pork chops. Use creminis (brown buttons) or portabello for and extra rich sauce.

Provided by Outta Here

Categories     Sauces

Time 30m

Yield 3 cups sauce, 2-4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1/4 cup onion, peeled and minced
1 garlic clove, peeled and minced
3/4 lb mushroom, sliced
2 1/2 tablespoons flour
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon salt
fresh ground pepper, to taste
1/2 cup dry sherry
1 1/4 cups vegetable stock (home-made or use low-sodium vegetable bouillon and water)

Steps:

  • Melt butter in heavy skillet over medium heat.
  • Add the onions and garlic; sauté 5 minutes.
  • Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes.
  • Remove mushrooms and keep warm.
  • Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute.
  • Stir in the sherry and cook 1 minute.
  • Stir in the stock and return mushrooms to pan; simmer 5 minutes.
  • If thinner sauce desired, add small amounts of sherry until desired consistency.

Nutrition Facts : Calories 235.6, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 405.1, Carbohydrate 17.3, Fiber 2.5, Sugar 4.8, Protein 6.8

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