Baked Steak - Kings Cookery

Ingredients

1 1/2 lb round steak, *see Note 1

salt and pepper, to taste

1 tbsp vegetable oil, divided

1 medium onion, sliced into rings

8 ounce cartons fresh mushrooms, sliced

1 cup white wine

10 3/4 ounce cans cream of mushroom soup

Directions

CUT steak into serving size pieces; SPRINKLE with salt and pepper to taste.

In Dutch oven (*see note 2), HEAT half of oil over medium heat; ADD onions rings and sliced mushrooms; COOK, STIRRING, until tender, about five minutes; REMOVE vegetables, SET aside.

ADD remaining oil to Dutch oven; BROWN steak pieces on both sides.

Thoroughly MIX wine and soup; POUR mixture over steak; TOP with reserved onion rings and mushroom slices.

COVER tightly; BAKE at 325° until tender, about two hours.

DRAIN off liquid; RESERVE for gravy.

Serve steak pieces with pan drippings/gravy on the side.

1. Recipe works well with any type of steak that needs tenderizing during cooking, such as cubed steak. 2. Instead of a Dutch oven, may use a large iron skillet with lid.

From Cotton Country Cookbook

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 762 Calories; 48g Fat (61.0% calories from fat); 40g Protein; 29g Carbohydrate; 2g Dietary Fiber; 107mg Cholesterol; 2864mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 6 1/2 Fat.