Joyce's Steak and Mushroom Gravy

Categories: Improv | Kohl | Meats

Serves: 1 Servings

Ingredients:

Good round steak, trimmed &
-cut into serving portions
Flour
Salt and pepper
Cream of mushroom soup
Cooking oil or shortening

Instructions:
Salt and pepper each side of the steak pieces. Roll thoroughly in flour,
coating each side heavily. Fry in hot oil until each side is browned (steak
doesn't have to be done...just brown). As each piece is browned, remove
from the skillet and set aside. While the steak is frying, open the
mushroom soup...at least 2 cans..and put the soup in a bowl. Stir it up to
smooth it...then gradually add equal amounts of water, keeping the mixture
smooth. Transfer the steak into a large pot. Pour the mushroom soup mixture
in with the steak. Bring to a boil, then cover and simmer for at least 1-2
hours or longer. You should be able to cut the steak with a fork, so the
thicker the pieces, the longer you cook it. You may also add some milk
and/or water, but not too much. The soup becomes the gravy, so let it boil
own to gravy consistency. You can also put this in the oven to cook.

Suggestions: Serve with buttery mashed potatoes, fresh green beans, and a
salad.

NOTE: Even people who ordinarily do not like mushrooms like this!
In fact, if you don't tell them about the mushrooms, chances
are they won't even know it....
Taken From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
Recipes from the Kitchen of Joyce & Clem Kohl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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