Good gravy

Minute Steak With Mushroom Gravy
Southern Living Annual Recipes 2005 Copyright 2004

1 (10 3/4-ounce) can reduced-fat cream of mushroom soup
1/2 cup buttermilk
1/4 cup water
1/4 teaspoon red pepper
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 to 1 1/2 pounds cubed sirloin steaks
1/2 cup all-purpose flour
2 tablespoons canola oil
1 (8-ounce) package sliced fresh mushrooms
1/2 teaspoon dried thyme

Whisk together soup and next 3 ingredients until smooth; set aside.

Sprinkle 1 teaspoon salt and 1 teaspoon pepper evenly over steaks. Stir together remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and flour in a shallow dish. Dredge steaks in flour mixture.

Fry steaks in hot oil in a large skillet over medium-high heat 2 minutes on each side. Remove steaks, reserving drippings in skillet. Add mushrooms and thyme, and sauté 3 to 4 minutes or until lightly browned.

Stir reserved soup mixture into mushroom mixture in skillet; cook 1 minute, stirring to loosen particles from bottom of skillet. Bring to a boil, and return steaks to skillet. Cover, reduce heat, and simmer 15 to 20 minutes or until done.

Yield:Makes 4 to 6 servings
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I made this on Sunday for Monday and I wasn't all that excited about it when I made it. It was just one of those rare times when my appetite was low. On Monday night I enjoyed it more than I thought I would. It wasn't a 'wow' but it was good and satisfying, especially the gravy. I wish I had made mashed potatoes but I went with crescent rolls.

I appreciate the suggestions I was given when I complained about the instant potatoes last week. I like the idea of making them and freezing them. I love Bob Evans prepared mashed potatoes and the frozen versions but they're more expensive options. If anyone is interested the instant potatoes Costco had were Honest Earth (they were Paradise Valley but they were rebranded). I had the baby reds. Best instant potatoes I ever had.

Question of the Day: Rolls in a can, yay or nay?