Thursday, March 25, 2010

Cube Steak with Mushroom Sauce

Cube Steak is usually an economic choice when you want some beef but don't want hear the cash box ring out "cha-ching" for a nice fillet Mignon. The Mushroom sauce dresses up this humble steak a bit and makes the meal feel, all around, a little more luxurious. I found that serving it with mashed potatoes (see recipe) and steamed broccoli rounded out the meal nicely. Enjoy!


4 4-ounce cube steaks

3/4 teaspoon freshly ground pepper, divided

1/2 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)

1/2 cup reduced-sodium beef broth

2 tablespoons reduced-fat sour cream


  1. 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.

  2. 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.


Per serving: 268 calories; 12 g fat (3 g sat, 7 g mono); 56 mg cholesterol; 6 g carbohydrates; 29 g protein; 1 g fiber; 428 mg sodium; 684 mg potassium.

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