| Recipe: |
1 lb. cubed steak (tenderized steaks)
flour for dusting
salt
pepper
olive oil
1 big onion, chopped
about 6 oz mushrooms, sliced
1 14 oz can diced tomatoes
1 can condensed cream of mushroom soup
Preheat oven to 350 F.
Cut steaks into roughly 2"x2" pieces. Put flour (about 1/3 cup) in shallow bowl. Heat some olive oil in a large skillet over medium-high. Salt and pepper one side of steaks. Put in flour, salted/peppered side down. Salt tops and flip over. Put in skillet and fry until meat begins to brown nicely, flip and brown other side. Move to baking dish (large enough to hold meat in a single layer with a little space between pieces)... meat won't be cooked through at this point. When meat is done, add onions to skillet and start to saute, adding a little more oil if necessary. Add mushrooms and continue sauteing. Add tomatoes and mushroom soup. When warm and bubbly, pour over meat. Cover with foil and bake for 15 minutes. Remove foil and bake 15 minutes more.
To make it extra-comfort-foody, throw potatoes in the oven when you first turn it on. |