Prep 5 mins
Cook 10 mins
This is a meat and potato dish in one! Of course since it is out of my kitchen, it has to have gravy! Enjoy and tell me what you think.
- extra virgin olive oil
- 4 petite steaks (A tender cut of beef shoulder)
- 3⁄4 ounce dry hidden valley ranch dressing mix (3/4 of a 1 oz packet)
- 1 (13 1/3 ounce) box potato flakes (I used Idaho Spuds-you will not use the whole box)
- 2 tablespoons chopped fresh parsley
- 1 (10 3/4 ounce) can beefy mushroom soup (campbell's)
- water (to thin gravy- as you like)
- In a 12" non-stick skillet, turn heat to high and put in Extra Virgin Olive Oil, two to three turns of the pan, to coat bottom.
- While oil is heating, prepare steaks by first sprinkling both sides lightly with ranch mix.
- Follow this with a heavy coating of potato flakes on both sides, then rubbing/patting to make the mix stick to the meat better.
- When pan is hot, place steaks in oil (should sizzle when you put in skillet) leave for 3-4 minutes undisturbed.
- Flip and leave undisturbed for 1-2 minutes or until seared and outside is brown.
- Add: remaining Ranch mix, 1/4 to 1/3 cup of potato flakes, Campbell's Beefy Mushroom soup, and 1/4 soup can of water to skillet and turn heat to medium.
- Scrap bottom of pan with wooden spoon to get pan drippings and stir mixture together.
- Add Parsley and stir til mixture is thick. This will create a chucky gravy, which I like, but you can add water if you want a thinner gravy.
- The meat will be medium well at this point so you can adjust the cooking time to your taste, if you want well done, leave it in the pan with gravy for a little longer but add more water so gravy doesn't burn. Beware if you overdo it the meat will be tough and chewy.