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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Stove top cooking at it's best. Very tasty and filling, almost like a veggie stew served with the steak. I think this would work an many different kinds of meats. I got this out of a magazine many years ago. Ingredients:
4 pork shoulder steaks, about 1/2-inch thick |
2 tablespoons oil |
1 small onion, chopped |
1 tablespoon flour |
10 1/2 ounces cream of mushroom soup |
10 ounces sliced mushrooms |
8 small new potatoes, peeled (1 lb.) |
4 medium carrots, thick sliced (2 cups) |
1 teaspoon salt |
1/2 teaspoon rosemary |
1/4 teaspoon pepper |
Directions:
1. Large skillet, medium heat.
2. Cook onion in the oil; push to one side.
3. Trim extra fat from steaks.
4. Coat with flour.
5. Brown well on both sides in skillet.
6. Stir in undiluted soup.
7. Add mushrooms and their juices.
8. Add rest of the ingredients.
9. Cover and simmer 1 hour or until meat and veggies are tender.
10. Serve and enjoy.
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