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.
Ingredients: [‘cube steaks’, ‘fresh ground pepper’, ‘salt’, ‘olive oil’, ‘sliced mushrooms’, ‘sweet onion’, ‘garlic’, ‘all-purpose flour’, ‘dried thyme leaves’, ‘dry sherry’, ‘reduced-sodium beef broth’, ‘sour cream’]
Quantity of 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)”]
Number of Servings: 2
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.’]