Recipe by cyndig
My DH threw this together one night when I didn't feel like cooking and we LOVED it!! We serve it often with mashed potatoes and corn. We have even substituted pork chops or shoulder steaks for the beef.
Top Review by Sandylee
The gravy in this recipe was just delicious. I wouldn't have guessed it was a spruced up can of cream of mushroom soup. The only difference I made was using Gravy Master in place of Kitchen Bouquet....but I think they are close to being the same. I didn't measure the garlic, I just used one huge clove put thru a garlic press. Without thinking, I cut those steaks in one inch squares when it would have been easier to brown first and then cut into small pieces. I am saving this recipe for the QUICK & TASTY GRAVY......you can be sure I will follow this up with an Onion Mushroom Gravy...with a few large sliced onions and maybe a bit of ketchup added for another flavor experience.
- 4 -6 beef cube steaks, cut into 1 x 1 inch pieces
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kitchen bouquet browning sauce (optional)
- 2 (10 1/4 ounce) cans cream of mushroom soup, undiluted
- 1 1⁄2 cups water
- 2 (4 ounce) cans mushrooms, not drained (I use "pieces and stems")
Directions See How It's Made
- Brown the beef in the oil, being careful not to crowd the pan, until no longer pink.
- You may need to do this in batches.
- With all the meat back in the pan, add the garlic, worcestershire sauce and the browning sauce (if using).
- Stir to coat the meat.
- In a large bowl, mix until smooth, the cream of mushroom soup, the mushrooms and their liquid, and 1½ cups of water.
- Pour over the meat in the pan and stir to coat.
- Cover, and simmer, stirring occasionally, for at least 1 hour, or until meat is tender.
- The longer it cooks the more tender it becomes.
- This may also be baked, covered, at 350°F for 1 hour (or longer).