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| 4 4-ounce cube 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 (see Note) 1/2 cup reduced-sodium beef broth 2 tablespoons reduced-fat sour cream |
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| Ingredients: | |||||
| Directions: | |||||
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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 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 3 minutes. 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. Nutrition Per serving: 268 calories; 12 g fat ( 3 g sat , 7 g mono ); 56 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 29 g protein; 1 g fiber; 428 mg sodium; 684 mg potassium. |
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