Souped up steaks (or poultry)
The cream sauce adds some calories, so when serving, cut back on the sauce a bit, but its a very satisfying meal.
1 head garlic, cloves separated, peeled
2 quarts Water
2 teaspoons Salt
1 pinch Pepper
4 Parsley sprigs
3 tablespoons Olive oil
3 Egg yolks
4 tablespoons Olive oil
(all above items, or 3 cans condensed cream of mushroom soup, heated and thinned slightly with milk)
4 medium boneless steaks or breasts/thighs & legs
1 Large or 2 medium onions, sliced
1 cup grated swiss
Croutons, uncooked stuffing mix, or small toasted bread chunks
Veggitable(s) of your choice, steamed
Deep dish baking pan
Place the garlic through olive oil (#1) sprigs in a saucepan and boil slowly for 30 minutes.
Beat the egg yolks in a large bowl until they're thick and sticky. One teaspoon at a time, beat in the olive oil as if making a mayonnaise.
Beat a ladle-full of hot soup into the egg mixture in small amounts. Gradually strain in the rest, beating, and pressing the juice out of the garlic.
(Or use the Cream of Mushroom soup)
Preheat oven to 425°F (220°C)
Oil the baking dish.
Place steaks or poultry in the dish, being sure they are not overlapped.
Cover the meat with slices of onions.
Pour soup over everything, completely covering , and at least 1/2 inch over the top of the steaks.
Cover completely with the croutons, stuffing mix or toasted bread.
Bake for 30 minutes, or until meat is fully cooked. (Meat will be so tender and juicy)
Serve over rice, topped with grated swiss (or mozzarella), and with a side of veggies