Cube Steak With Mushroom-sherry Sauce For Two

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 2
• 8 ounces cube steaks
• 3/8 teaspoon fresh ground pepper, divided
• 1/4 teaspoon salt
• 2 tablespoons olive oil (divided)
• 4 ounces sliced mushrooms (about 1 1/4 cups)
• 1 small sweet onion (thinly sliced)
• 1/4 teaspoon minced garlic
• 1 tablespoon all-purpose flour
• 1/8 teaspoon dried thyme leaves
• 1/4 cup dry sherry (not cooking sherry)
• 1/2 cup reduced-sodium beef broth
• 2 tablespoons sour cream (low fat okay)

Recipe

• 1 sprinkle steaks with 1/4 teaspoon pepper and salt.
• 2 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. transfer the steaks to a plate and cover to keep warm.
• 3 add the remaining oil to the pan. add mushrooms, onion, garlic, and the remaining 1/8 teaspoon pepper; cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes.
• 4 sprinkle mushrooms with flour and cook, stirring, for 11/2 minutes.
• 5 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.
• 6 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.
• 7 serve the steaks with the sauce.