This is one of my favorite creations yet. It’s SO good and the steak comes out tender and swimming in this awesome, creamy, mushroom gravy! I always use organic, MSG-free products in my recipes whenever possible. I absolutely adore Amy’s semi-condensed soups in place of the old standby, Campbell’s. They’re generally much lower in sodium, and are more nutritious all around. That’s just my two cents. If you’ve always used Campbell’s and love it, just ignore me 🙂
~ preheat oven to 350 degrees F. ~
serves 4 to 6
3 lb. round steak, OR 3 lb. tenderloin steaks
1 cup all-purpose flour
1 teaspoon sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons freshly ground black pepper
1/2 cup organic, grass fed, unsalted butter (Kerrygold ROCKS)
2 medium onions, sliced
1 can cream of mushroom soup (I used Amy’s)
1/4 cup fresh, chopped parsely
Pour flour into a large, shallow bowl. Add salt, onion powder, garlic powder and pepper. Press steak into flour mixture, turning several times so all sides are coated well.
Melt butter in a large, heavy dutch oven. Once hot, add the steak/steaks and brown well on both sides (If you are using several steaks instead on one big one, you’ll want to do this in batches.)
Once meat is browned, add the sliced onions. Add the mushroom soup plus 1 soup can of water.
Sprinkle parsley and a little extra pepper over top of everything. Cover Dutch oven and place it in preheated oven. Cook at 350 degrees F. for 2 hours or until very tender and bubbling. Serve with mashed potatoes or yams and with some of the gravy from the pot spooned over the top. A crisp, tossed salad makes a great accompaniment.