Cube Steak with Mushroom-Sherry Sauce

Ingredients

  • 1 tablespoon(s) all-purpose flour
  • 2 tablespoon(s) reduced-fat sour cream
  • ½ cup(s) reduced-sodium beef broth
  • ½ cup(s) dry sherry (see Tips & Techniques)
  • 1 teaspoon(s) chopped fresh thyme or ¼ teaspoon dried
  • 1 large shallot, thinly sliced
  • 8 ounce(s) (about 2 ½ cups) sliced mushrooms
  • + 4 more ingredients
    • 2 tablespoon(s) extra-virgin olive oil, divided
    • ½ teaspoon(s) salt
    • ¾ teaspoon(s) freshly ground pepper, divided
    • 4 4-ounce cube steaks

1. Sprinkle steaks with 1/2 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 an...

View full recipe at SpringPad

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