So normally I would serve this sauce over cube steak. However, I had these tender, little steaks (not even sure of the cut) in my freezer and decided to use them instead.
Overall, the sauce is very versatile and works with many cuts of meat. However, my oldest son loves cube steaks…go figure, so I usually make this for him using that particular cut. Cube steak does cook up quickly and is very inexpensive, making this a very easy weeknight meal.
If you end up using a thicker, cut of beef, you will have to increase the cooking time (about 8 minutes per side) in order for the meat to have reached medium. You also have the option of slicing the beef thin after you have cooked it and serve it, with the sauce over rice or noodles.
This meal makes getting dinner together a snap. It’s so easy and ready in about 20-30 minutes.
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 you are using cube steak. If you are using a different cut of meat, cooking times will vary. (If necessary, cook in two batches.) Transfer the steaks to a 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 golden brown and release their liquid, 4 to 5 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add thyme, sherry and broth; bring to a boil and cook, stirring, until thick enough to coat the back of a spoon, about three minutes. Remove from heat and stir in sour cream.
Return the steaks (and any accumulated juice) to the pan and turn to coat with the sauce.
Serve the steaks with sauce.
Petit Steaks (or Cube Steak) with Mushroom-Sherry Sauce
Adapted from Eating Well
4 (4 oz) cube steaks or other small steaks
3/4 teaspoon freshly ground pepper, divided
1/2 teaspoon salt
2 Tablespoons extra virgin olive oil, divided
8 ounces sliced mushrooms (about 2-1/2 cups)
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 beef broth
2 Tablespoons sour cream
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 you are using cube steak. If you are using a different cut of meat, cooking times will vary. (If necessary, cook in two batches.) Transfer the steaks to a 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 golden brown and release their liquid, 4 to 5 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add thyme, sherry and broth; bring to a boil and cook, stirring, until thick enough to coat the back of a spoon, about three minutes. Remove from heat and stir in sour cream. Return the steaks (and any accumulated juice) to the pan and turn to coat with the sauce.
Serve the steaks with sauce.
To make this recipe for two: Halve all ingredients except oil; use 1 Tablespoon oil to cook the steaks and 2 teaspoons oil to cook the mushrooms and shallot.
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