Minute Steak With Mushroom Gravy |
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Prep Time: 10 Minutes Cook Time: 29 Minutes |
Ready In: 39 Minutes Servings: 1 |
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Ingredients:
1 (10 3/4-ounce) can reduced-fat cream of mushroom soup |
1/2 cup buttermilk |
1/4 cup water |
1/4 teaspoon red pepper |
1 1/2 teaspoons salt |
1 1/2 teaspoons black pepper |
1 to 1 1/2 pounds cubed sirloin steaks |
1/2 cup all-purpose flour |
2 tablespoons canola oil |
1 (8-ounce) package sliced fresh mushrooms |
1/2 teaspoon dried thyme |
Directions:
1. Whisk together soup and next 3 ingredients until smooth; set aside.
2. Sprinkle 1 teaspoon salt and 1 teaspoon pepper evenly over steaks. Stir together remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and flour in a shallow dish. Dredge steaks in flour mixture.
3. Fry steaks in hot oil in a large skillet over medium-high heat 2 minutes on each side. Remove steaks, reserving drippings in skillet. Add mushrooms and thyme, and sauté 3 to 4 minutes or until lightly browned.
4. Stir reserved soup mixture into mushroom mixture in skillet; cook 1 minute, stirring to loosen particles from bottom of skillet. Bring to a boil, and return steaks to skillet. Cover, reduce heat, and simmer 15 to 20 minutes or until done.
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