Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

Stove top cooking at it's best. Very tasty and filling, almost like a veggie stew served with the steak. I think this would work an many different kinds of meats. I got this out of a magazine many years ago.

Ingredients Nutrition

  • 4 pork shoulder steaks, about 1/2-inch thick
  • 2 tablespoons oil
  • 1 small onion, chopped
  • 1 tablespoon flour
  • 10 12 ounces cream of mushroom soup
  • 10 ounces sliced mushrooms
  • 8 small new potatoes, peeled (1 lb.)
  • 4 medium carrots, thick sliced (2 cups)
  • 1 teaspoon salt
  • 12 teaspoon rosemary
  • 14 teaspoon pepper

Directions

  1. Large skillet, medium heat.
  2. Cook onion in the oil; push to one side.
  3. Trim extra fat from steaks.
  4. Coat with flour.
  5. Brown well on both sides in skillet.
  6. Stir in undiluted soup.
  7. Add mushrooms and their juices.
  8. Add rest of the ingredients.
  9. Cover and simmer 1 hour or until meat and veggies are tender.
  10. Serve and enjoy.

Reviews

(2)
Most Helpful

This is one of our favorite recipes. I did not brown the pork, but put in pot with 2 cans chicken broth, 2 c. fine cabbage instead of potatoes, although sometimes potatoes too. I added 1 can drained green beans and 1 T. minced garlic. Added the rest except no salt. SO tasty! Actually I added my own homemade dry cream soup mix instead of cr/mushroom, but good both ways. And EASY!

Marzy March 08, 2008

This was good! I used 2 cans of soup and it turned out perfect. I also only had russet potatoes and baby carrots. I loved the addition of rosemary. The meat did turn out tender like you said. Very quick and inexpensive meal to make. Instead of cooking it on my stove top I used my electric skillet. Thanks- i'll be using this quite often especially when it's chilly outside.

Shani Banani April 18, 2008

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