Cube Steak with Mushroom-Sherry Sauce

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!

Serves 4



    • 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


  • 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.
  •  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.

Nutrition information

  • 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


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