Ingredients:
1 (10 3/4 ounce) cans cream of mushroom soup ( reduced fat is ok)
1/2 cup buttermilk
1/4 cup water
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 -1 1/2 lb cubed sirloin steaks
1/2 cup all-purpose flour
2 tablespoons canola oil
1 (8 ounce) packages sliced fresh mushrooms
1/2 teaspoon dried thyme
Directions:
In a bowl, whisk together the first 4 ingredients; set aside.
Sprinkle 1 teaspoon salt and 1 teaspoon pepper over steaks.
In a shallow dish, stir together the remaining salt and pepper, and flour; dredge steaks in flour mixture.
In a large skillet, let the oil get hot over medium-high heat; fry steaks 2 minutes on each side.
Remove steaks, reserving drippings in skillet.
Add mushrooms and thyme to skillet; stir/saute 3-4 minutes or until lightly browned.
Stir soup mixture into mushroom mixture; cook 1 minute, stirring to loosen particles from the bottom of skillet.
Bring to a boil and return steaks to skillet.
Cover, lower heat, and simmer 15-20 minutes or until done.
Servings: 4-6
Time preparation: 15 min.
Time total: 44 min.