Susan Spess Shay

Still playing make believe.


Gotta Try This!

Smothered Snake.

Okay, it’s not really snake. It’s round steak.

Not to be confused with Switzerland Steak. (That’s what Brother J called Swiss Steak.)   

One of my kids didn’t just like Smothered Steak, he loved it. If I said, “What do you want for sup–” he’d interrupt, “Smothered Steak!”

He usually requested it at least once a week. Naturally, I had to tease him a little, so I called it “Smothered Snake”. LOL. 

Here’s what you need:

Heavy oven-proof skillet (cast iron)
2-3 T oil (I like Canola)
round steak
2-3 cans Mushroom Soup

This is one of those recipes you can easily adjust for more or fewer people.

Heat oil in pan. Salt and pepper steak on each side. (To taste.) Brown the steak the hot oil. Two or three minutes. Or four or five. Whatever it takes to make it, well, browned. 😉

Turn off the fire but leave the skillet on the burner.

(Here’s the part that makes it yummy good.) Take the steak out of the pan. Pour the soup in the pan and stir until you get all the yummy-stuck-to-the-bottom-of-the-pan goodies incorporated in the soup. (It usually turns from that light soup color to a richer color.)

Return the steak to the pan with the soup and make sure it’s covered on all sides. (In other words, smothered.)

Put in the oven at 375 degrees for an hour and serve.

The soup turns into a gravy-ish substance that’s delicious on rice or potatoes or bread or just scooped up with your spoon and enjoyed.

 If you’ve ever put cold steak in a pan and poured mushroom soup on top, then baked, try it this way just once.  And let me know if you can tell the difference.

If you’re looking for more great recipes, check out . Marilyn’s are great!!!

 Also check out  Today’s her Foodie Friday and she has some darn good food!