Created by: Papa_D "RIP" Forever in our Kitchen
Created on November 26, 2011
"I have made this for years with many changes along the way and here is what I have for now. Simple quick meal. For a extra depth in flavor use CAVENDER'S All Purpose Greek Seasoning instead of salt and pepper."
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Prep Time: 15mPT15M
Cook Time: 1hPT1H
I thought this was very good. I used baby portabella mushrooms and chicken broth since I realized at the last minute that I didn't have any beef. I also served it with leftover LoMein noodles. Although the noodles are typically used in Asian dishes,.... Read more
- 2 pounds beef cube steaks (4 steaks)
- 1 small onion, chopped
- 6 ounces sliced mushrooms
- 1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
- 16 ounces beef broth
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Flour (for dredging)
- 1 teaspoon salt
- 1 teaspoon black pepper
What You Will Need
No special items needed.
Salt and pepper, or use CAVENDER'S All Purpose Greek Seasoning to both sides of steaks and dredge in flour.
In a large skillet on medium high heat melt butter and olive oil, stir in mushrooms and onion and sauté until tender, transfer to plate, brown steaks on both sides and then transfer to plate with onions and mushrooms.
Pour beef broth into skillet and stir to deglaze then add golden mushroom soup and stir to combine. Add steaks, onions and mushrooms, bring to a boil, cover and reduce heat. Simmer for about one hour.
Note: 2 tablespoons each corn starch and water can be stirred in at the last to make thicker gravy. Serve with mashed potatoes, rice or egg noodles.
- Serving Size: 1 (492.9 g)
- Calories 1127.7
- Total Fat - 85.7 g
- Saturated Fat - 28.4 g
- Cholesterol - 306.6 mg
- Sodium - 748.6 mg
- Total Carbohydrate - 9.1 g
- Dietary Fiber - 2.8 g
- Sugars - 3.6 g
- Protein - 75.5 g
- Calcium - 174.4 mg
- Iron - 5.3 mg
- Vitamin C - 8.1 mg
- Thiamin - 1.6 mg