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.
Kiefer Sutherland's Minute Steak With Mushroom
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- #35690
serves/makes:
ready in:
under 30 minutes
under 30 minutes
6 reviews
2 comments
ingredients
1 pound minute steaks, cut into four pieces
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 cups mushrooms, sliced
1 tablespoon all-purpose flour
1/2 cup beef stock
1/2 cup red wine or beef stock
1 tablespoon red currant or grape jelly
directions
In a large skillet, heat butter and oil over medium-high heat; cook steaks for 2 to 3 minutes per side or until well browned. Remove from skillet and set aside.
Add onion and garlic to skillet; reduce heat to medium and stir-fry for 1 minute. Add sliced mushrooms and cook, stirring often, until mushrooms are golden brown, about 3 minutes.
Sprinkle with flour, stirring to mix well; add beef stock, wine and jelly. Bring to a boil, stirring constantly until gravy thickens. Return steaks to mushroom gravy and simmer for 2 minutes or until heated through, turning once.
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nutrition data
350 calories, 21 grams fat, 10 grams carbohydrates, 24 grams protein per serving. This recipe is low in carbs.
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reviews & comments
February 17, 2014
I have made this recipe now 5-6 times and believe it makes one of the tastiest, tender salisbury-steak-like minute steaks. That particular cut of meat can occasionally get a bit tough, but with this recipe, I've NEVER had to use a steak knife on them!! The things I do differently, however, are because I need to cook 6 steaks I cannot cook them all at once in my pan. I do them in pairs (in a cast-iron skillet), and usually end up omitting the red wine (I don't generally drink red wine, I prefer white so I rarely have any on hand) using extra beef stock. I season the minute steaks with salt on one side and McCormick GrillMates Worchestershire Pub Burger seasoning on the other. Cook 3min per side, transfer to a 13x9 glass baking dish. Make the gravy, using a double-amount of broth (making extra gravy since there are 6 steaks to cover), but using 1T flour and the other 1T of Tony Chachere's brown creole gravy mix for thickening instead of doubling the flour. It's a bit of work, but my husband and ALL 4 kids rave about it! That makes it 5 stars in my book!
August 2, 2013
This was my first time cooking minute steak and I wasn't sure how my family would like it but they thought it was wonderful. Will be making it again.
March 28, 2013
My husband, 9 yr old and 3 yr old loved this and all asked for more, which is rare! Used fresh mushrooms, red cooking wine & grape jelly. It was easy and delicious!
January 11, 2012
My family loved this the first time I made it and I'm making it again - used cooking sherry and fewer mushrooms and some parsley. I think canned mushrooms might really detract from the delicious flavors.
I recently purchased a box of minute steak from our local butcher, and I really didn't know what to do with them, but it looks like this recipe just might do it. Along with some nice buttered carrots, garlic mashed potatoes, and broccoli it just might be supper tonight.... yum yum.
April 16, 2011
Very tasty for something quick and easy. I used a can of mushrooms because I was specifically looking to cook the minute steaks with on hand items. I don't know why the site won't let me enter my own "star" ratings but it won't. I would never rate this meal "expensive"
Extremely wonderful flavor, and so simple. Going into the favorite recipes.
January 12, 2010
Great dish, we used strong onions. A softer onion would have been better. but the dish was great. tender beef and tasty sauce. We'll have it again! Served with mashed potatoes.