Wednesday, March 4, 2009

Mushroom Steak and Gravy

I realize this picture might not look too appetizing, sorry! But I promise this meal is very tasty - the gravy this recipe makes is so yummy. When I told 2 of my sisters that's what I had made for dinner, they both wanted some too! It is a meal we all remember eating at Grandma Clouse's house from time to time, and our mom used to make it as well. This was the first time I had remembered to make it in about 5 years -- I'm not sure why I waited!

Mushroom Steak
steak - (the recipe doesn't say how much, but at least enough to cover the bottom of a 9x13, and maybe even a little more than that!)
1 large onion
2 cans cream of mushroom soup
2 1/2 cans water
flour, salt, pepper

Tenderize steak by beating with serrated edge knife, trim off the fat, and cut into small pieces. Salt and pepper well and dip into flour. Or mix your salt and pepper with the flour and dip pieces in. Put into hot shortening to quickly brown on both sides. Put in 9x13 pan (or a little larger pan because your 9x13 will be pretty full). Saute 1 chopped onion in same pan after meat is browned and put in 9x13 pan. Pour soup and water into the same pan you browned the meat in and heat thoroughly - pour over meat. Bake uncovered at 350 degrees for 1 1/2 to 2 hours. Serve over mashed potatoes or rice -- I've never tried rice because I love mashed potatoes with gravy!

1 comment:

Amy said...

I love this stuff! It's always been a favorite. And I've had it with rice-it's great both ways.