Prep 20 mins
Cook 1 hr
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.
- 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")
- 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).
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.