Cube steak is a tougher cut of meat pounded to make it tender.
We like it because it cooks quickly and is inexpensive–perfect for a weeknight dinner.
Look for presliced mushrooms to save even more time on prep.
Serve with: Mashed potatoes and grilled broccoli rabe.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
(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.
Sprinkle with flour and cook, stirring, for 1 minute.
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.
Serve the steaks with the sauce.
Tips
Ingredient Note: Sherry is a punch in of fortified wine originally from southern Spain.
Don’t use the cooking sherry sold in many supermarkets–it can be surprisingly high in sodium.
Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
