Cube Steaks with Mushroom Sherry Sauce

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Pre-Notes

This is good served with mashed potatoes.

Ingredients

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

Instructions

Steaks

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.

Sauce

1. Add the remaining 1 T oil to the pan.
2. 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.
3. Sprinkle with flour and cook, stirring for 1 minute.
4. 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.
5. Remove from the heat; stir in the sour cream.
6. Serve the steaks with the sauce.