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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Delicious quick dinner. This was my favorite dish that my mom made as a little girl. We still make it once a week and it is great leftover! You can double it and it is great for company.Only two pots to clean! I included a lowfat variation you can make with chicken; its yummy too! Ingredients:
1 round steak, sliced into strips |
1 small onion, sliced (rings or chopped) |
1 can cream of mushroom soup (i like the fat free) |
1 can mushroom stems and pieces, undrained |
1/2 cup cooking sherry (i like a little more) |
1 tablespoon garlic powder (i like more) |
1/2 teaspoon garlic salt (maybe more to taste) |
1 1/2 cups cooked instant rice |
1 tablespoon cooking oil |
Directions:
1. Cook steak strips and onion in cooking oil in large skillet on medium- med high heat.
2. When steak and onions are done add soup and mushrooms (undrained) stirring.
3. When it looks less chunky and more soup-like add your sherry garlic and garlic salt.
4. Stir and simmer for about 5-10 minutes.
5. For even more tender meat, simmer a little longer on low.
6. If it starts to thicken too much you can add a little water (depending on how thick you like your sauce.) Serve sauce over rice.
7. Great with a salad and some garlic bread!
8. For lowfat variation: Use chicken breasts.
9. Boil them.
10. Cut into chunks and add to sauce and onions.
11. Use 98% fat free soup (can't taste the difference) delicious.
12. You can even add a little lowfat sour cream and you have a Chicken Pareasean (can't spell it) dish!
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