"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Smothered Steak Recipe

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This recipe for Smothered Steak, by , is from Our Family and Friends Cookbook - 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darla Tanner
Added: Monday, January 7, 2008


4 to 6 Tenderized Cube Steaks
Cream of Mushroom Soup
1 beef bouillon cube
1 onion, sliced
1 lb mushrooms, sliced
1 Tbs oil
4-5 Tbs. Flour

Take cube steaks and lightly salt and pepper each. Lightly dredge in flour. Add 1 Tbs of oil in skillet and lightly brown the steaks. Remove the steaks from skillet. Drain any oil from skillet. Mix a can of mushroom soup with a cup or so of hot water mixed with granulated beef bullion. Place the steaks back in the skillet.

Cover with 1 sliced onion and a pound of sliced mushrooms. Pour the soup/bullion over the top of the steaks. Add a little more seasoning like ground summer savory, garlic powder, salt or pepper.

Cover it and simmer on low for about 30-35 minutes.

Serve with mash potatoes/rice/egg noodles.




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