Monthly Archives: March 2010

Cube Steak with Mushroom Thyme Sauce

Everyone knows it is dangerous to go to the grocery store while hungry.  What everyone should know is browsing food blogs while planning a meal is clearly smart.  This week I totally failed in the meal planning department and needed to pick up something for dinner on the way home.  I was in the mood for something a bit special, but it had to be quick and budget friendly.  Noble Pig to the rescue!  This recipe is totally hers and it easily fit my 3 requirements for the dish.  And delicious?  Yup!

The photo does seem to be yet another pic of Brown Food.  My selection of crimini mushrooms sure didn’t add any color, but criminis, basically being baby portobellos, have a flavor and texture that is top notch.  My family has two mushroom lovers and two who could certainly live without them.  With the chunky mushrooms in the dish they could be quickly set aside by those whose taste buds are still developing.

Speaking of choices, the roasted root vegetables allow me to include delicious yams while allowing the rest of the family to exclude those lovely morsels.  How in the world they don’t yet share the love of yams with me is simply beyond  imagination!  To make the earthy, sweet, root vegetables, heat the oven to 350 degrees, peel and dice 2 potatoes, 1 parsnip, and 1 yam, toss with 1 TBS olive oil and sprinkle with kosher salt.  Roast in the oven for 20 minutes.  Parsnip?  Yes, try it and you’ll thank me later.

Cube Steak with Mushroom Thyme Sauce

16 oz cube steak or other beef cut into cubes

3/4 tsp freshly ground pepper, divided

1/4 tsp salt

2 TBS olive oil, divided

8 oz sliced mushrooms

1 shallot, thinly sliced

1 TBS flour

1 tsp chopped fresh thyme or 1/4 tsp dried thyme

1/2 cup sherry

1/2 cup beef broth

2 TBS sour cream

Directions:

1.  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 you are using cube steak.  If you are using a different cut of meat, cooking times will vary.  (If necessary, cook in two batches.)  Transfer the steaks to a plate and cover to keep warm.

2.  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.

3.  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 three minutes.

4.  Remove from heat and stir in sour cream.  Return the steaks (and any accumulated juice) to the pan and turn to coat with the sauce.

5.  Serve the steaks with sauce.

Notes:

  • The thyme and sour cream make this just creamy and flavorful enough to make it special.
  • I doubled the mushrooms.
  • White button mushrooms may add a bit of visual texture to the dish, instead of the criminis I selected.
  • This was quick, quick, quick to prepare!
  • And did I already say, yum?!
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Spring Blossoms

Spring blossoms everywhere!

Even the little strawberries are sporting blossoms.

And so the work begins.