You are|Are|Again} looking for idea recipes baked steaks in mushroom gravy that are delicious? How to make it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious baked steaks in mushroom gravy should have had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of baked steaks in mushroom gravy, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare baked steaks in mushroom gravy good wherever you are, because as long as you know the trick, this dish is can be dish special.

Ingredients and seasonings must exist in prepare

1. Prepare 6 cubed steaks (or thin beef steaks tenderized with meat hammer)
2. Prepare 1-2 cups Flour for dusting, or as needed
3. Prepare Vegetable or Canola Oil for frying (have at least 1/2 cup)
4. Prepare 1 pack fresh mushrooms, sliced
5. Prepare 1/2 cup all-purpose flour for the gravy
6. Prepare to taste Salt & pepper
7. Prepare 4-6 cups water

Melt butter in a skillet over medium heat; add steaks and brown on both sides. Pour soup mixture over steaks; cover with aluminum foil. Sprinkle both sides of steaks with pepper and salt. Remove steaks from skillet; cover to keep warm.

How to cook Baked Steaks in Mushroom Gravy:

1. Pour out some white or wheat flour in a dish and flour each cubed steak.
2. In a large frying pan, add enough oil to fill up to about 1/4 inch (6-7 mm). Heat oil and fry steaks until brown on one side…
3. Then flip and brown on the other side.
4. Remove steaks from oil (do not discard oil!) and place in an oven-safe dish or crock pot/slow cooker. If you'll be cooking them on the stove top, set aside on a plate for now.
5. Drain most of the oil from the frying pan into a separate cup or bowl, but leave enough to saute mushrooms. Saute mushrooms for a few minutes until they are softened.
6. Transfer mushrooms from frying pan into the oven dish or crock pot (set aside with steaks if cooking on stove top)
7. Pour in enough of the oil left over from cooking so you have about 1/8 inch (3 mm)
8. Add 5-6 Tbsp white flour to pan, along with a few sprinkles of salt and pepper.
9. Whisk in and cook on medium until it starts to slightly brown.
10. Add 4 cups water and bring to a full boil. It should start to thicken a little but it'll still be runny. My mom ended up adding another 1-2 cups after that for a total of 5-6 cups. Let simmer for around 5-10 minutes.
11. Pour the gravy into the slow-cooker/crock pot or your oven dish. If using the stove-top, just add the steaks and mushrooms back into the gravy.
12. FOR CROCK-POT/SLOW COOKER: Cover with lid and cook on high for 2-3 hours.
13. FOR OVEN: Preheat to 350°F/180°C. Cover oven dish with lid (or foil) and bake for about 2 hours (could be a little more or less,so check for tenderness periodically!)
14. FOR STOVE TOP: Simmer on low until steaks are tender. Keep an eye on it after an hour or so, to make sure that not too much of the water evaporates and that they don't get tough.
15. We cooked it in a slow cooker for about 3 hours, and this is what it looks like! Taste the gravy and add more salt and pepper if needed.
16. This dish never goes without serving with mashed potatoes! Pour some mushroom gravy over both the potatoes and the steak, serve and enjoy!
17. Done and ready to serve!

Pour gravy mix into small bowl. Remove steaks, reserving drippings in skillet. Bring to a boil and return steaks to skillet. Reduce heat to medium and melt butter in the skillet. Slowly and gradually add in the beef broth (or stock), while stirring.

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