Smothered Steak With Mushroom Gravy

This came from the Luby's 50th Anniversary cookbook.

• Ready In: 22 mins
• Serves: 6

Ingredients

• Steaks

• 3⁄4 cup all-purpose flour
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 30  ounces  cube steaks
• 2  tablespoons  vegetable oil

• Gravy

• 2  cups beef broth or 2  cups  beef bouillon
• 1 (10 3/4ounce) can  condensed cream of mushroom soup
• 1⁄3 cup all-purpose flour
• 1⁄4 cup water
• 1⁄3 cup  red Burgundy wine
• 1  cup  thinly sliced mushroom
• 1  tablespoon butter or 1  tablespoon margarine
• 2  teaspoons Kitchen Bouquet
•  salt, to taste
•  pepper, to taste
•  minced garlic

Directions

1. For steaks, in shallow bowl, mix flour, salt, and pepper.
2. Coat meat with flour mixture, shaking off excess.
3. Heat oil in large skillet over medium heat.
4. Add meat and cook on both sides until almost cooked through and no red juices appear. Remove from heat and set aside.
5. For gravy, in large saucepan, bring broth and soup to a boil.
6. In small bowl, mix flour and water until flour is completely dissolved.
7. Add to gravy, stirring constantly.
8. Continue cooking, stirring frequently, until mixture thickens.
9. Stir in wine.
10. In small skillet, cook mushrooms in butter 3 to 4 minutes.
11. Add to gravy with browning sauce and seasonings.
12. Heat oven to 350°F
13. Place meat in a shallow baking pan large enough to hold a single layer.
14. Top with half the gravy. Cover with foil.
15. Bake 12 minutes.
16. Serve with remaining gravy.