Petite Sirloin
Eileen Ellis Hinckley
My aunt, Margaret Moyes, shared this recipe with me and it has been one that people seem to like a lot.
4-6 petite sirloin steaks (Can by round steak but it's good to pound it flatter before dipping it in the flour)
About 4 Tbsp. oil (Added as needed to brown steaks)
1 can cream of mushroom soup
1 pkg. Lipton onion soup (can use less, I also sometimes add extra onion flakes)
1 small can mushrooms with liquid
About ½ cup flour
Dip steaks (I sometimes cut them into smaller portions) in flour and then put in pan with enough heated oil to brown meat on both sides. Put meat in baking pan. Mix mushrooms, cream of mushroom soup, and Lipton onion soup and pour over meat mixture. Cover with foil and cook at 300 degrees for 3 hours. (This is good served with rice or potatoes. If you want extra sauce for rice, just double the amount of cream of mushroom soup and mushrooms and add extra onion.)
My aunt, Margaret Moyes, shared this recipe with me and it has been one that people seem to like a lot.
4-6 petite sirloin steaks (Can by round steak but it's good to pound it flatter before dipping it in the flour)
About 4 Tbsp. oil (Added as needed to brown steaks)
1 can cream of mushroom soup
1 pkg. Lipton onion soup (can use less, I also sometimes add extra onion flakes)
1 small can mushrooms with liquid
About ½ cup flour
Dip steaks (I sometimes cut them into smaller portions) in flour and then put in pan with enough heated oil to brown meat on both sides. Put meat in baking pan. Mix mushrooms, cream of mushroom soup, and Lipton onion soup and pour over meat mixture. Cover with foil and cook at 300 degrees for 3 hours. (This is good served with rice or potatoes. If you want extra sauce for rice, just double the amount of cream of mushroom soup and mushrooms and add extra onion.)
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