Smothered Steak

One of my coworkers and I were chatting during a lull at the

cash-out table during an auction a few months back.

She mentioned loving cubed steak.  I wrinkled my nose.

I hadn't had cubed steak since I was a little girl.

It was a staple at our house, fried in a skillet with gravy

made from the drippings.  I liked it fine then but hadn't 

thought about it since, much less had a craving for it.

But she insisted I try it how she fixes it, so I made a mental

list of what she did and tried it myself.

Delicious!  Moist, tender, full of flavor and very inexpensive.

It's hard to photograph comfort food. ha.

It doesn't usually look appetizing on the plate!

But I tried here, and hope you'll give this a shot.

Smothered Steak

Brown cubed steaks in a little olive oil, salt and pepper.

Just sear and brown...about 3 minutes each side on high heat.

Remove from skillet and with a little more olive oil,

brown fresh sliced mushrooms and onions.

Add salt, pepper and garlic, taking care not to burn the garlic.

Transfer veggies to a bowl and stir in one can undiluted

cream of golden-mushroom-with-garlic soup.

Place steaks back into skillet and spread veggie mixture

over the steaks.  Cover and bake 45 minutes at 350 degrees.

♥