*  Exported from  MasterCook  *
 
                      JOYCE'S STEAK AND MUSHROOM GRAVY
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Good round steak, trimmed &
                         -cut into serving portions
                         Flour
                         Salt and pepper
                         Cream of mushroom soup
                         Cooking oil or shortening
 
   Salt and pepper each side of the steak pieces. Roll
   thoroughly in flour, coating each side heavily. Fry in
   hot oil until each side is browned (steak doesn't have
   to be done...just brown). As each piece is browned,
   remove from the skillet and set aside. While the steak
   is frying, open the mushroom soup...at least 2
   cans..and put the soup in a bowl. Stir it up to smooth
   it...then gradually add equal amounts of water,
   keeping the mixture smooth. Transfer the steak into a
   large pot. Pour the mushroom soup mixture in with the
   steak. Bring to a boil, then cover and simmer for at
   least 1-2 hours or longer. You should be able to cut
   the steak with a fork, so the thicker the pieces, the
   longer you cook it. You may also add some milk and/or
   water, but not too much. The soup becomes the gravy,
   so let it boil own to gravy consistency. You can also
   put this in the oven to cook.
   
   Suggestions: Serve with buttery mashed potatoes, fresh
   green beans, and a salad.
   
   NOTE: Even people who ordinarily do not like mushrooms
   like this!
         In fact, if you don't tell them about the
   mushrooms, chances
         are they won't even know it....
    Taken From:  IT NEVER TURNS OUT THE SAME WAY COOKBOOK
   A Collection of Recipes from the Kitchen of Joyce &
   Clem Kohl
  
 
 
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