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.
Susan Spess Shay 