Mushroom-Sherry Cube Steak

Cube steak is a cut of meat that I normally shy away from purchasing, even though it is a great price, because it is a tougher cut of meat. Luckily, you can normally find it pounded in order to make it tender. (You can always pound it yourself.) However, the pros are that it cooks quickly and is inexpensive, making it perfect for a weeknight dinner. This meal pairs perfectly with roasted dill red potatoes and steamed broccoli.

Ingredients

• 4 4-ounce cube steaks
• 3/4 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 8 ounces sliced mushrooms (about 2 1/2 cups) - Use pre-sliced ones to to speed up prep time
• 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
• 1/2 cup reduced-sodium beef broth
• 2 tablespoons reduced-fat sour cream (use fat free to reduce the calories but not the flavor)

Method

Additional Tips:

“Cooking Sherry” is high in sodium, so, make sure to get a decent dry sherry instead. Sherry is a type of fortified wine originally from southern Spain, so, you should be able to find it with other fortified wines at your local wine / liquor store.