Ingredients:
4 -6 beef cube steaks, cut into 1 x 1 inch pieces
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 teaspoon kitchen bouquet browning sauce (optional)
2 (10 1/4 ounce) cans cream of mushroom soup, undiluted
1 1/2 cups water
2 (4 ounce) cans mushrooms, not drained ( I use “pieces and stems”)
Directions:
Brown the beef in the oil, being careful not to crowd the pan, until no longer pink.
You may need to do this in batches.
With all the meat back in the pan, add the garlic, worcestershire sauce and the browning sauce (if using).
Stir to coat the meat.
In a large bowl, mix until smooth, the cream of mushroom soup, the mushrooms and their liquid, and 1 1/2 cups of water.
Pour over the meat in the pan and stir to coat.
Cover, and simmer, stirring occasionally, for at least 1 hour, or until meat is tender.
The longer it cooks the more tender it becomes.
This may also be baked, covered, at 350 F for 1 hour (or longer).
Servings: 4-6
Time preparation: 20 min.
Time total: 80 min.