Ingredients
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2 lbs round steaks, cut into serving pieces and pounded thin
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1/2 cup flour, for dusting steaks
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1 medium onion, cut in quarters and sliced
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1 teaspoon salt
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1 teaspoon pepper
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3 tablespoons vegetable oil
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2 (10 3/4 ounce) cans cream of mushroom soup
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1 (10 3/4 ounce) can condensed beef broth
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8 ounces sliced fresh mushrooms
Instructions
- Put flour, salt, and pepper in large ziploc baggie.
- Add pounded steak pieces and shake well.
- Do not remove from bag.
- In large dutch oven, heat oil over medium high heat until shimmering.
- Shake baggie to recoat steak pieces, shake each piece to remove excess flour, and add to skillet.
- Fry until browned on each side, approximately 2 minutes per side.
- (This will have to be done in batches. Remove each browned piece to a plate.).
- Add onions to dutch oven, cover and cook for one minute.
- Add soup and broth, stir well, add steak pieces, cover, and place in 325 oven for 90 minutes.
- If using mushrooms, add after 60 minutes and replace in oven.
- This makes a lot of gravy that doesn't usually have to be thickened and is wonderful on boiled or mashed potatoes.