Saturday, April 11, 2009

Tender Steak-n-Mushroom Gravy over Garden Noodles

Tender Steak-n-Mushroom Gravy over Garden Noodles

Tender Steak-n-Mushroom Gravy over Garden Noodles

This is an easy recipe to make. If you don't have a pressure cooker.....bummer....but I bet you could make it in a crock pot too!


4 -chuck mock steak (size of palm and 1/2 inch thick)

1tbls olive oil

1/2 packet of Lipton Onion Soup

2 round slices of onion diced

1 1/2 cup slices fresh mushrooms

1/8 cup fresh parsley, plus 2 tbl fresh parsley

salt and pepper

1 1/2 cup beef broth

1 can of cream of mushroom soup

1/4 cup Cabernet Sauv.

tri-colored garden noodles


-In oil, brown steaks on both sides in the pressure cooker.

-Add onions, onion soup mix, fresh mushrooms, not too much salt if any, lil pepper, beef broth, and wine. bring to boil.

-Once boiling, secure pressure cooker lid.

-Once the lid has air locked, and the the top is rocking, Cook at steady rocker (about med heat) for 15 min.

-Turn off burner, and let pressure cooker sit. Let it de-pressurize on it's own.

-While depressurizing, cook the tri-colored noodles.

-Once noodles are drained, mix in 1/8 cup parsley and put lid on noodles to keep heat in.

- Once pressure cooker is ready to open, open it up and carefully remove and set aside the 4 meat pieces. I say CAREFULLY because they are so tender they will want to fall apart!

- Promptly, over med/high heat, mix in 1 can of cream of mushroom soup......BUT first taste the mixture is yummy as is if you want to cut fat, and don't mind it being soupy instead of gravy like.

-Mix in the soup and heat through.

Serve gravy mixture over noodles, placing tender meat on top of the gravy.....

Garnish the meat with remaining 2 tbls parsley.

I serves with garlic toast. Also easy to put together :)

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