Cube Steak With Mushroom-Sherry Sauce For Two - cooking recipe

Ingredients

8 ounces cube steaks
3/8 teaspoon fresh ground pepper, divided
1/4 teaspoon salt
2 tablespoons olive oil (divided)
4 ounces sliced mushrooms (about 1 1/4 cups)
1 small sweet onion (thinly sliced)
1/4 teaspoon minced garlic
1 tablespoon all-purpose flour
1/8 teaspoon dried thyme leaves
1/4 cup dry sherry (not cooking sherry)
1/2 cup reduced-sodium beef broth
2 tablespoons sour cream (low fat okay)

Preparation

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.