Joyce's Steak And Mushroom Gravy

Good round steak, trimmed & -cut into serving portions Flour Salt and pepper Cream of mushroom soup Cooking oil or shortening

Salt and pepper each side of the steak pieces. Roll thoroughly in flour, coating each side heavily. Fry in hot oil until each side is browned (steak doesn't have to be done...just brown). As each piece is browned, remove from the skillet and set aside. While the steak is frying, open the mushroom soup...at least 2 cans..and put the soup in a bowl. Stir it up to smooth it...then gradually add equal amounts of water, keeping the mixture smooth. Transfer the steak into a large pot. Pour the mushroom soup mixture in with the steak. Bring to a boil, then cover and simmer for at least 1-2 hours or longer. You should be able to cut the steak with a fork, so the thicker the pieces, the longer you cook it. You may also add some milk and/or water, but not too much. The soup becomes the gravy, so let it boil own to gravy consistency. You can also put this in the oven to cook. Suggestions: Serve with buttery mashed potatoes, fresh green beans, and a salad. NOTE: Even people who ordinarily do not like mushrooms like this! In fact, if you don't tell them about the mushrooms, chances are they won't even know it.... Taken From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl