Cube Steaks with Mushroom Sherry Sauce

#39       Comment on this recipe.


    This is good served with mashed potatoes.


  1. 4 (4 oz) cube steaks
  2. 3/4 t freshly ground pepper, divided
  3. 2 T olive oil, divided
  4. 12 oz mushrooms, sliced
  5. 1/2 onion, thinly sliced
  6. 2 T flour
  7. 2 t fresh thyme, chopped or 1/4 t dried
  8. 1/2 c dry sherry,
  9. 1 1/2 c beef broth, reduced sodium, 360 g
  10. 4 T sour cream, 60 g



  1. Sprinkle steaks with 1/2 t pepper.
  2. Heat 1 T oil in a large nonstick skillet over medium-high heat.
  3. 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 steaks to a plate and cover to keep warm.
  4. Sauce

  5. Add the remaining 1 T oil to the pan.
  6. Add mushrooms, onions, and the remaining 1/4 t pepper; cook stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes.
  7. Sprinkle with flour and cook, stirring for 1 minute.
  8. 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.
  9. Remove from the heat; stir in the sour cream.
  10. Serve the steaks with the sauce.

Picture of Recipe

Cube Steaks with Mushroom Sherry Sauce - Picture of Recipe
Serves: 4
Course: Entree
Key Ingredient: Beef,Mushrooms,Sherry
Difficulty: 1 - Easy
Make Ahead: No
Prep Method: Stovetop

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