Cube Steak with Mushroom Sherry Sauce for Two
Treat yourself and a loved one to a restaurant-quality dinner with this decadent Cube Steak with Mushroom Sherry Sauce for Two. Featuring tender, golden-seared cube steaks smothered in a luxurious sauce made with earthy cremini mushrooms, fragrant garlic, and a splash of dry sherry, this recipe is a true celebration of rich, comforting flavors. A velvety touch of heavy cream brings the sauce together, creating the perfect complement for the juicy steak. Ready in just 30 minutes, this dish is ideal for an intimate weeknight meal or a special date night. Serve it alongside fluffy mashed potatoes, buttery rice, or crusty bread to soak up every last drop of the irresistible sauce. If you're looking for a sophisticated yet simple dinner idea, this is the recipe for you!
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Recipe Information
Ingredients
- 2 pieces Cube steak
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces (sliced) Cremini mushrooms
- 2 cloves (minced) Garlic
- 0.25 cups Dry sherry
- 0.5 cups Beef broth
- 2 tablespoons Heavy cream
- 1 tablespoon (chopped, optional garnish) Fresh parsley
Instructions
Season both sides of the cube steaks with salt and pepper.
Dredge the cube steaks lightly in the flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the cube steaks for 3-4 minutes per side, or until golden brown. Transfer the steaks to a plate and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil and butter to the skillet.
Add the sliced mushrooms and cook, stirring occasionally, for 5-6 minutes or until they release their moisture and turn golden brown.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Deglaze the skillet by pouring in the sherry, scraping the bottom of the pan to release any browned bits. Let it simmer for 1-2 minutes, allowing the alcohol to cook off.
Add the beef broth and bring the mixture to a simmer. Cook for 3-4 minutes until the sauce reduces slightly.
Reduce the heat to low and stir in the heavy cream. Taste and adjust seasoning with additional salt and pepper if needed.
Return the cube steaks to the skillet, spooning the sauce over the top. Simmer for 2-3 minutes to warm the steaks through.
Garnish with fresh parsley, if desired, and serve hot with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.0 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1146 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
