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. Growing up, we ate it battered and fried and called it ” Country Fried Steak” but it was not as healthy as this version. This was delicious!
- 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 2½ cups)
- 1 large shallot, thinly sliced
- 1 tablespoon all-purpose flour (GF)
- 1 teaspoon chopped fresh thyme or ¼ teaspoon dried
- ½ cup dry sherry
- ½ cup reduced-sodium beef broth
- 2 tablespoons reduced-fat sour cream
- 1 Sprinkle steaks with ½ 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 ¼ 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); 1 g fiber; 6 g carbohydrates; 29 g protein; 35 mcg folate; 73 mg cholesterol; 2 g sugars; 0 g added sugars; 129 IU vitamin A; 2 mg vitamin C; 43 mg calcium; 3 mg iron; 431 mg sodium; 689 mg potassium.
Original recipe from Eating Well