A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Baked Steak In Mushroom Gravy
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- #58748
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
5 pounds cut round steak
cooking oil
1/2 cup flour
2 cans (10.75 ounce size) cream of mushroom soup
1 package portabella mushrooms, sliced
2 cups milk
salt and pepper, to taste
directions
Trim all fat from meat and cut into 3 inch square pieces.
Prepare skillet with scant amount of cooking oil.
Dredge meat in flour and brown on both sides. Pour one can cream of mushroom soup in a Dutch Oven. Arrange meat over soup.
Pour remaining soup over meat and add mushrooms, milk and seasonings. Cover and bake at 300 degrees F for 2 hours.
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nutrition data
921 calories, 56 grams fat, 21 grams carbohydrates, 79 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
February 20, 2010
5 pounds of meat is a lot of meat, you should specify the size of your dutch oven. Mine is 3 qts and would definately not hold 5 pounds of beef. I had to do my 3 lbs. of beef in batches, and the soup/milk mix turned out lumpy, since I used the same soup/milk mix to 3 lbs of floured/browned beef. And even though I used a cream of mushroom soup mix with roasted garlic, and sliced baby bellos, it's still pretty bland.