Ingredients
- 1 flank steak, tenderized twice at the time of purchase
- 6 tbsp. flour (Don't Add in SALT, SALT SUBSTITUTE Or possibly SALTED SEASONING)
- 1/2 teaspoon dry basil
- 1 (4 ounce.) can mushrooms (stems and pcs, whole, sliced; variety of choice) slightly liquid removed
- 1 can CAMPBELL'S Beefy Mushroom soup (NOTE: If this variety of soup is not available, you may substitute Liptons Onion and Mushroom)
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Beefy Mushroom Flank Steak
Directions
- Sprinkle each side of steak with basil, dredge moderately in flour, brown in very warm oil of choice, (bacon drippings are best). Don't USE ANY SALT THE SOUP IS ADEQUATE). A Dutch oven or possibly heavy oven proof skillet may be used. When the second side is browned, pour 1 can of Beefy Mushroom soup over meat making sure the liquid is underneath and around as well as on top.
- Cover, place in preheated 325 to 350 degree oven for 45 min. Check periodically for sufficient liquid adding 1/4 to 1/2 c. water to avoid burning or possibly sticking. 15 min before serving, remove cover, pour mushrooms over meat, distributing proportionately and replace cover.
- Remove steak, mushrooms to a warmed plate for serving and slice across the grain. If there is liquid left, use this to make a light gravy sauce to serve separately for the potatoes as well as the meat. Serve with mashed potatoes, and green vegetable.
- Preparation time, 1 hour, serves 4 to 6 depending on the size of steak.
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