Minute Steak and Mushroom Sauce
Ready In: 45 mins
Serves: 4
Ingredients
- 4 minute steaks (if you don't see this cut of meat, ask the butcher)
- oil, for frying
- salt
- self-rising flour, for dredging
- 2 (10 ounce) cans cream of mushroom soup
- 1 (10 ounce) can milk
- 1 (4 ounce) can mushrooms or 1⁄2 lb fresh mushrooms, sliced
- 1 tablespoon butter
Directions
- Slice mushrooms (if using fresh) and saute in butter until tender.
- If using a can, drain well.
- Set aside.
- In a large skillet, heat oil.
- Salt minute steaks and dredge in flour.
- Fry until breading is brown.
- **Make sure when frying you leave the meat long enough for the breading to fry until it sets, as it will fall off if not fried long enough.
- This is what makes it GOOOOD!
- When the meat is fried, place on paper towels to drain excess oil.
- Place in a 2 quart casserole dish and keep warm.
- Leave 2 tablespoons of oil in the skillet and remove the rest.
- Add cream of mushroom soup, milk, and mushrooms, stirring constantly.
- Let soup simmer on med-low heat until throughly heated.
- Pour over warm meat and serve.
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