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Steak, Rice & Gravy Recipe

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This recipe for Steak, Rice & Gravy, by , is from Freeman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Wagner
Added: Friday, June 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cheaper cuts of steak, approx. 11/2 - 2 lbs cut into strips, remove fat.
Cooking oil to cover the bottom of the pan you are using.
1/4 cup of flour.
2 cans Cream of Mushroom soup.
1 can French Onion soup.
1 - 1 1/2 cups milk (may substitute water).
Salt.
Pepper.
4 Cups of hot, cooked rice.

Directions:
Directions:
Dredge the steak strips in the flour. If you want to add salt and pepper to the flour that is ok, or you can add the salt and pepper to the steak once it has seared. The soups have salt, so don't go overboard.

Heat the cooking oil till the steak will sizzle when added.
The cooking oil doesn't need to be any more than 1/4 in deep. I like to use olive oil.

Add the steak to the oil and let it sear/brown on all sides. If the bottom of your pan is smaller, don't add it all at once, Let some cook, set it aside on a paper towel and heat the oil again before you add the rest.

Once all of the steak has seared add back any you have put aside. Then add the 3 soups and one cup of the milk.

Let it all simmer until you are certain the steak is cooked through and it is tender, approx 20 minutes.

The gravy will thicken some, so you can add 1/2 cup of milk (or more) until you reach your desired consistency.

Season with additional salt and pepper to taste.

Serve hot over the hot cooked rice.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
Approx 20 minutes, not including time to simmer
Personal Notes:
Personal Notes:
I have never measured how much of anything I have used to make this, so adjust for your family.

The biggest guess is the milk, so if the gravy is too thick to begin with , add more right away.

I like to put a little "browning and seasoning" sauce in the gravy to darken it up some. It looks nicer, but doesn't really change the taste. You can find this in little bottles in the spice area of the grocery store.

French cut green beans go really well with this dish, even though I didn't think green beans went with anything when I was a kid.

 

 

 

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