Beef Steak in Mushroom Gravy
6 tablespoons all-purpose flour
1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
4 (4-oz.) lean minute or cube steaks
1 (10 3/4-oz.) can lower fat or ½ fat cream of Mushroom Soup
1/2 cup canned sliced mushrooms, drained
1 3/4 cups (one 14 1/2-oz.) can low sodium Beef Broth
In a small bowl, combine flour, onion flakes, and parsley flakes, then coat steaks on both sides in by dredging in the flour mixture.
Spray a large skillet with non-stick cooking spray, add the steaks and cook until lightly browned, approximately 3 minutes on each side.
In a large bowl, combine the mushroom soup, mushrooms, beef broth, and any remaining flour mixture. Pour soup mixture evenly over steaks. Bring mixture to a boil. Lower heat, cover, and simmer for 20 to 25 minutes or until steaks are tender. When serving, evenly spoon gravy over steaks.
Serves 4 -
per serving 240 Calories, Fat 8g; Fiber 1 g; WW Points: 5
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury
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