Week 3, Recipe 2: Round Steak with Potatoes

NOTES

• This makes a really yummy gravy to pour over meat and mashed potatoes. It pairs well with green beans or peas.
• Instead of mashed potatoes, you could serve the meat and gravy with egg noodles.
• My mom's recipe


INGREDIENTS
• 1-2 lbs round steak (depending on your family size)
• 1/3 c. flour
• 3 tbsp shortening or oil
• 1 envelope dry onion soup mix
• 1 c. water
• 2 cans cream of mushroom soup
• 3-5 large russet potatoes (depending of family size)
• Any combination of milk, butter, and/or sour cream to mix with potatoes (I usually use mostly milk, a few tbsp of sour cream and a tbsp or so of butter)
• Salt and pepper to taste

DIRECTIONS1. Peel and cube potatoes then place in a large saucepan and cover with water. Bring to a boil and reduce heat; cover and cook for 10-15 minutes or until tender.
2. Meanwhile, cut meat into serving-size portions (if needed), flour and brown in oil or shortening (just a minute or so on both sides).
3. Place meat in a rectangular baking dish with sides and sprinkle onion soup mix over meat.
4. In a small bowl, mix water and mushroom soup together and pour over browned meat.
5. Cover and bake at 350 degrees for 1 1/2 hours.
6. Several minutes before meat is done, mash potatoes in a large pot using a hand-held potato masher or a ricer. Turn heat on medium high and add milk, stirring until you reach the desired consistency. Add several dollops of butter and/or sour cream if desired and stir until well incorporated/melted. Season to taste with salt and pepper.
7. Serve gravy over meat and mashed potatoes.