Cube steaks make a tasty meal that's easy on the budget. Serve the steaks with their sauce and mashed or roasted potatoes.
The red wine gives this sauce extra flavor, but feel free to use all or part beef broth in place of the red wine in this recipe.
- 8 ounces mushrooms
- 4 tablespoons butter
- 1 shallot (small, minced)
- 1 clove garlic (minced)
- 1/4 teaspoon dried leaf thyme
- 2 tablespoons all-purpose flour (plus more, to dust the steaks)
- 3/4 cup red wine (such as Cabernet Sauvignon or Pinot Noir)
- 3/4 cup beef stock (preferably low sodium)
- Dash of black pepper (freshly ground)
- Kosher salt (to taste)
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds cube steaks
- To clean the mushrooms, rinse them briefly and wipe them with damp paper towels. Slice the mushrooms thinly and set aside.
- In a saucepan, melt butter over medium-low heat; add the shallots and sauté for 1 minute.
- Add mushrooms and sauté until mushrooms are tender.
- Add garlic and sauté for 1 minute longer.
- Stir in the flour and cook, stirring, for about 2 minutes.
- Stir in the wine, beef broth, thyme, and a few grinds of fresh pepper.
- Increase heat to high and bring to a boil.
- Reduce heat to medium and simmer for about 10 to 15 minutes, or until reduced by about one-third. Taste and add salt, if needed.
- Heat the olive oil in a large skillet over medium heat. Sprinkle steaks with kosher salt and pepper and then dust them lightly with flour.
- Put the seasoned steaks in the hot oil and cook for about 5 to 6 minutes, or until browned on both sides.
- Pour the sauce over the steaks, cover the pan, and simmer for 10 to 15 minutes, or until meat is tender.
|Nutritional Guidelines (per serving)|
|Total Fat||52 g|
|Saturated Fat||21 g|
|Unsaturated Fat||24 g|
|Dietary Fiber||2 g|