Cube Steak With Mushroom-Sherry Sauce
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
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.
Ingredient Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.
Tonight, I’m serving with creamy mashed potatoes, broccolini, small garden salad and fresh fruit compote.