Mushroom Steak

Here is another easy meal from Mom's recipe box. It might take a little too long to make on a weeknight, but it is delicious and filling. The ingredients are few and easy to come by. I bet this meal would be good using chicken instead of steak, but that is a test for another night.

For this dinner, I used egg noodles, but other types of noodles or rice could be nice. This recipe is a simpler variation of beef stroganoff, which is why I like egg noodles with it. Of the two recipes, I prefer the beef stroganoff, which uses fresh mushrooms. But when fresh mushrooms are not readily available, this recipe will do.

Mushroom Steak

• 1/4 cup flour
• dash of pepper to taste
• 1.5 pounds round steak
• 2 Tbsp. butter
• 1 can cream of mushroom soup
• 1/2 soup can of water
• cooked noodles or rice

Cut the steak into inch cubes. Combine flour and pepper, then pound into steak with a meat hammer or edge of a heavy saucer. In a large skillet, melt the butter, then brown the steak on all sides. Add the soup and water. Cover and cook over low heat for 45 minutes, stirring occasionally. Serve over rice or noodles. Enjoy!