If you don't count the salt, pepper and a little parsley, this recipe literally has five ingredients. If you don't have sherry, leave it out and it's only FOUR ingredients! I based this off of several recipes I have seen, but modified to have fewer carbs (no flour!).
4 Cube steaks, salt & pepper both sides
1 T Butter
1 Can French onion soup
1/2 Cup sour cream
1 T Sherry
Just brown the cube steaks on both sides in a little olive oil over pretty high heat. I did them 2 at a time to keep from crowding the pan. Put them on a plate under loose foil. Keep the heat at about medium. Add the butter and let it melt, then add the onion soup, scraping up the brown bits. Salt, pepper and add the tablespoon of sherry. Wisk in the sour cream and let the gravy simmer a bit to thicken. Put the cube steaks back in the pan and cover them in the gravy. Simmer over low heat for about, oh, 15 minutes more or less. They cook really quickly, so this is more about letting them soak up the flavors of the sauce.
Bob loved this with biscuits to pour more gravy over. I'll make them again. The other bonus is they are so CHEAP! But for some reason, this recipe makes them just a TAD more elegant.
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