Saturday, March 20, 2010

Cube Steak with Mushroom-Sherry Sauce

4 4-ounce Cube Steaks
3/4 teaspoon Black Pepper
1/2 teaspoon Salt
2 Tablespoons Olive Oil
8 ounces sliced mushrooms
1 large Shallot, thinly sliced
1 Tablespoon Corn Starch
1/4 teaspoon Thyme
1/2 cup Sherry (I use cooking sherry)
1/2 cup beef broth
2 Tablespoons Sour Cream

Sprinkle steaks with 1/2 teaspoon pepper and salt.  Heat 1 tablespoon oil in a large skillet over medium heat.  Add steaks and cook, turning once, until browned and cooked through (about 1-2 minutes per side for medium).  Cook in several batches if necessary.  Transfer to plate and cover to keep warm.

Add the remaining 1 tablespoon oil to the pan.  Add mushrooms, shallot and the remaining 1/4 teaspoon pepper; cook stirring, until the mushrooms are golding brown and release their liquid (4-5 minutes).  Sprinkle with corn starch and cook, stirring, for 1 minute.  Add thyme, sherry and broth.  Bring to boil and cook until thickened.  Remove from heat and add sour cream.

Serve the steaks with sauce.

Recipe courtesy of Eating Well Magazine, April 2010 issue. Print

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