"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Steak, Mushroom and Onion Smothered Recipe

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This recipe for Steak, Mushroom and Onion Smothered, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pierre LaMontagne


4 tablespoons margarine, divided
4 beef cube steaks (~4 oz each)
12 oz mushrooms, sliced (~4 cups)
1 large onion, cut into thin wedges
2 tablespoons flour
1 1/2 cups milk
1/2 cup A.1. steak sauce
3 cups cooked white rice

Melt 2 tablespoons margarine in a large skillet with medium-high heat.
Add the steaks; cook 2-5 minutes on each side (depending on thickness) or until cooked to desired level.
Remove them from the skillet; cover them to keep them warm.
Reduce the heat to medium-low; add the mushrooms and onions to the skillet along with 2 tablespoons margarine; cook and stir until tender.
Stir in the flour until well blended, stirring constantly.
Stir in the milk gradually, stirring constantly. Bring to a boil.
Stir in the steak sauce; spoon this over the steaks.
Serve with the rice.




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