Happy Father's Day!! =)
Oh my!
That's about the only way I can describe this dish.
- 2 lbs. cubed steak (I had close to 2½ lbs)
- flour - about a cup or so
- salt and pepper
- ½ c. oil or so
- Two 10.5-oz cans of cream of mushroom soup (I had a little more meat, so I used one 26-oz. can)
- Two cans of water (or 1 large can)
You can mix the salt and pepper with the flour, but I just did the pepper. I can see it, and know about how much I put in. =) I didn't use a whole lot - just a little.
Salt both sides of the meat then bread both sides with the flour.
Cook on medium heat about 4-8 minutes each side, depending on how many you have in the pan and if your pan fits your burner, how hot your oil is, and how thick your steaks are. (I cooked mine about 7-8 minutes in a large, full pan -- they were around 1/2 - 3/4 inches thick.)
These will not be tender yet, and will not be totally cooked through.
►►Cooking the meat the night before saves a lot of time in the mornings if you're going to church, etc.
►When meat is browned, place in crockpot.
►If there are any burned clumps of flour, etc, in the pan, scrape and remove those.
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►►If need to cook the night before, put the meat in another container, put a lid on your pan and put it in the fridge, then reheat in the morning.
Don't add the soups yet. They will heat quicker at room temperature the next morning.
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►Pour can(s) of cream of mushroom soup into the pan along with the still-hot drippings from the meat.
Add can(s) of water. (I tend to forget this!) Mix thoroughly with whisk and heat for a few minutes.
►Pour soup mixture over the cubed steaks in the crockpot.
Cook on high for 6 hours, or on high for 1 hour and low 9-10 hours.
Serve with mashed potatoes and biscuits.
Cut with a fork.
Yummy!
Update:
I saw this video on facebook that showed that after browning it on both sides, you could add the soups then cook it on low in the pan, covered, for 45 min - 1 hour.
sMiLeS,
