Cube Steak With Mushroom Sherry Sauce For Two Food

CUBE STEAK WITH MUSHROOM-SHERRY SAUCE

Steps:

• 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.

CUBE STEAK WITH MUSHROOM-SHERRY SAUCE

Steps:

• 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.

EASY SWISS STEAK

Steps:

• In a large nonstick skillet, brown cube steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, saute the onion, celery and garlic for 3-4 minutes or until tender. Add the tomatoes, tomato sauce and bouillon. Return steaks to the pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-3/4 hours or until meat is tender. , Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

SHIITAKE MUSHROOM GRAVY

Steps:

• Mix flour and Sherry in small bowl until smooth paste forms.
• Melt butter in a heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes.
• Note: these two starter stages can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.
• Discard turkey neck and giblets from pan juices in roasting pan.
• Transfer pan juices to large glass measuring cup, and spoon off fat.
• Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms.
• Add flour paste and whisk until smooth.
• Bring mixture to boil, stirring frequently.
• Boil until thickened to light gravy, about 10 minutes.
• Mix in cream, thyme and tarragon. Season with salt and pepper.
• Serve turkey with gravy.

CUBE STEAK WITH MUSHROOM-SHERRY SAUCE FOR TWO

Steps:

• Sprinkle steaks with 1/4 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. Transfer the steaks to a plate and cover to keep warm.
• Add the remaining oil to the pan. Add mushrooms, onion, garlic, and the remaining 1/8 teaspoon pepper; cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes.
• Sprinkle mushrooms with flour and cook, stirring, for 11/2 minutes.
• 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.

CUBE STEAK WITH MUSHROOM-SHERRY SAUCE

Steps:

• 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.

CUBE STEAK WITH MUSHROOM GRAVY

Steps:

• Place flour, paprika, onion, and garlic powder in a dish and mix to combine.
• Season cube steaks with salt and pepper on both sides and dredge in flour mixture.
• Heat oil in a large 12" skillet on medium heat. Once oil is shimmering add cube steaks and brown on each side.*
• Once cubed steaks have browned add low sodium beef broth, Worcestershire, soy sauce, and sliced mushrooms. Cover and simmer on low for two hours.**
• After two hours, remove cube steaks from the skillet and set aside. Pour remaining liquid and mushrooms through a strainer to separate, reserving the liquid in a bowl.
• Prepare the gravy by melting butter in the skillet, once melted sprinkle in flour and whisk to combine to form a roux. Continue whisking to prevent flour from burning until the mixture begins to darken slightly (2-4 minutes).
• Measure the reserved liquid previously set aside from simmering cubed steaks. Add additional low sodium beef broth to the reserved liquid so the total liquid equals 2 cups.***
• A little at a time add the liquid to the flour/butter mixture, whisking to incorporate before more is added. Adding too much at once will create lumpy gravy.
• Once all of the liquid has been incorporated, return cube steaks and mushrooms to the skillet. Simmer as needed to thicken the gravy and taste for salt and pepper, add more as needed.
• Serve cube steaks topped with mushrooms and gravy.