| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Shelf life, Shelf1 | 1 | servings |
INGREDIENTS
| 3 | lb | Cut Round Steak; (3 to 5) |
| Cooking Oil | ||
| 1/2 | c | Flour |
| 2 | 10 3/4 ounce Cream of Mushroom Soup | |
| 1 | pk | Portabella Mushrooms; sliced |
| 2 | c | Milk |
| Salt and Pepper to taste |
INSTRUCTIONS
Trim all fat from meat and cut into 3 inch square pieces. Prepare skillet with scant amount of cooking oil. Dredge meat in flour and brown on both sides. Pour one can cream of mushroom soup in a Dutch Oven. Arrange meat over soup. Pour remaining soup over meat and add mushrooms, milk and seasonings. Cover and bake at 300 degrees for 2 hours. VARIATION: Add 3 sliced onions and 2 large chopped potatoes in Step 2. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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