CUBE STEAK WITH MUSHROOM-SHERRY SAUCE
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.
Provided by EatingWell Test Kitchen
Categories Healthy Steak Recipes
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 268 calories, Carbohydrate 5.8 g, Cholesterol 72.7 mg, Fat 12 g, Fiber 0.8 g, Protein 29 g, SaturatedFat 2.9 g, Sodium 431.1 mg, Sugar 1.5 g
MINUTE STEAK AND MUSHROOM SAUCE
One of my favorite meals to eat, this is sooo easy and can be done in about 30 minutes. Goes great with mashed potatoes and rolls of some kind are a MUST to sop up the extra mushroom sauce.
Provided by Redneck Epicurean
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice mushrooms (if using fresh) and saute in butter until tender.
- If using a can, drain well.
- Set aside.
- In a large skillet, heat oil.
- Salt minute steaks and dredge in flour.
- Fry until breading is brown.
- **Make sure when frying you leave the meat long enough for the breading to fry until it sets, as it will fall off if not fried long enough.
- This is what makes it GOOOOD!
- When the meat is fried, place on paper towels to drain excess oil.
- Place in a 2 quart casserole dish and keep warm.
- Leave 2 tablespoons of oil in the skillet and remove the rest.
- Add cream of mushroom soup, milk, and mushrooms, stirring constantly.
- Let soup simmer on med-low heat until throughly heated.
- Pour over warm meat and serve.
MINUTE STEAKS WITH SHERRY-MUSHROOM SAUCE
Steps:
- In a small bowl, stir together the grilling blend, oregano, and paprika. Sprinkle over both sides of the beef. Using your fingers, gently press to adhere.
- In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook 2 of the steaks for 1 minute on each side, or until the desired doneness. Transfer to a platter. Repeat with the second 1 teaspoon oil and the 2 remaining steaks. Transfer to the platter.
- Pour the remaining 1 teaspoon oil into the same skillet, swirling to coat the bottom. Scrape to dislodge any browned bits. Cook the mushrooms for 4 minutes, or until beginning to richly brown, stirring frequently.
- Stir in the garlic. Cook for 15 seconds, stirring constantly.
- Pour in 1/4 cup sherry. Cook for 1 minute, or until slightly reduced. Remove from the heat.
- Stir in the half-and-half, salt, and remaining 1 tablespoon sherry. Spoon over the steaks. Sprinkle with parsley and pepper.
- Cook's Tip
- In some areas of the country, minute steaks may be called thin top round steak. Just be sure the meat is really thin. It will be very tender if you don't overcook it.
- nutrition information
- (Per Serving)
- Calories: 195
- Total Fat: 6.0g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 1.5g
- Monounsaturated: 3.5g
- Cholesterol: 54mg
- Sodium: 359mg
- Carbohydrates: 4g
- Fiber: 1g
- Sugars: 2g
- Protein: 28g
- Dietary Exchanges
- 1 Vegetable
- 3 Lean Meat
STEAKS WITH MUSHROOM SAUCE
These rich steaks are smothered in a rich mushroom-wine sauce to create a wonderfully savory entree. The tender steaks are sure to be a hit, and would certainly dress up any plate. -Stephanie Allee, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, pour boiling water over sun-dried tomatoes; let stand 5 minutes. Drain., In a large skillet coated with cooking spray, heat butter over medium-high heat; saute mushrooms and shallots until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Remove from pan., Sprinkle steaks with pepper and salt. In same skillet, heat oil over medium heat; cook steaks until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-7 minutes per side. Remove from pan; keep warm. , Add wine and thyme to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced by half. In a bowl, mix flour and broth until smooth; gradually add to wine mixture. Stir in sun-dried tomatoes and mushroom mixture; bring to a boil. Cook and stir until thickened, about 2 minutes. Spoon over steaks.
Nutrition Facts : Calories 353 calories, Fat 12g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 402mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 39g protein. Diabetic Exchanges
MINUTE STEAK WITH WINE, MUSHROOMS AND ONION
I still like minute steaks, in some places they are called "chicken steaks" and they are small. This is from a CT community cookbook.
Provided by Oolala
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season the steaks with garlic and season salt on both sides and set aside.
- Melt the margarine in a skillet and saute the onions and mushrooms.
- Add the wine and cover the skillet and simmer until vegetables are tender.
- Meanwhile, in the oven, broil steaks for 5 minutes on each side, until done.
- Add to the pan and coat with sauce mix.
- Serve sliced with sauce.
Nutrition Facts : Calories 519.1, Fat 41.9, SaturatedFat 14.9, Cholesterol 79.5, Sodium 216, Carbohydrate 10.7, Fiber 1.7, Sugar 4.5, Protein 21.4
MUSHROOM SAUCE FOR STEAK
This mushroom sauce for steak is so simple and easy. This is the perfect pair with a nice juicy steak. You can cook the veggies to your liking as far as how soft you want them. You can always double this recipe.
Provided by luvs2cookMom
Categories Sauces
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat. Pour olive oil into the pan. When hot, add mushrooms and onion into the pan; saute until soft, 5 to 7 minutes. Add butter, steak sauce, and Worcestershire; cook until butter melts, about 2 minutes.
- Reduce heat to low and simmer, uncovered, until everything is really soft, 15 to 20 minutes. Season with salt and pepper. Serve immediately over any type of steak.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 2.7 g, Cholesterol 48.8 mg, Fat 23.9 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 12.4 g, Sodium 188.3 mg, Sugar 1.1 g
STEAK WITH MUSHROOM SAUCE
In Spokane, Washington, Gloria Holmdahl sautes mushrooms with sliced onions and minced garlic, then creates an unforgettable sauce that perfectly complements her pan-fried steaks.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 steaks (3 cups sauce).
Number Of Ingredients 9
Steps:
- Sprinkle both sides of steaks with flour. In a large skillet, cook steaks in oil to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. In the same skillet, saute the mushrooms, onions and garlic until tender, adding additional oil if necessary. Stir in wine. Bring to a boil; boil for 1 minute. Add the broth, salt and pepper. Bring to a boil; boil for 6 minutes or until sauce is reduced by half. For two people, serve two steaks with 1-1/2 cups sauce. Save the remaining steaks and sauce for Steak and Mushroom Soup and Steak Hash (recipes on next page). ,
Nutrition Facts :
MUSHROOM-SHERRY SAUCE
A good sauce for chicken breasts or pork chops. Use creminis (brown buttons) or portabello for and extra rich sauce.
Provided by Outta Here
Categories Sauces
Time 30m
Yield 3 cups sauce, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in heavy skillet over medium heat.
- Add the onions and garlic; sauté 5 minutes.
- Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes.
- Remove mushrooms and keep warm.
- Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute.
- Stir in the sherry and cook 1 minute.
- Stir in the stock and return mushrooms to pan; simmer 5 minutes.
- If thinner sauce desired, add small amounts of sherry until desired consistency.
Nutrition Facts : Calories 235.6, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 405.1, Carbohydrate 17.3, Fiber 2.5, Sugar 4.8, Protein 6.8
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