ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Minute Steak With Mushroom Gravy

Prep time 10 mins
Cook time 29 mins
Yield Makes 4 to 6 servings

Ingredients

  • 1 (10 3/4-ounce) can reduced-fat cream of mushroom soup
  • 1/2 cup buttermilk
  • 1/4 cup water
  • 1/4 teaspoon red pepper
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 1 to 1 1/2 pounds cubed sirloin steaks
  • 1/2 cup all-purpose flour
  • 2 tablespoons canola oil
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1/2 teaspoon dried thyme

How to Make It

  1. Whisk together soup and next 3 ingredients until smooth; set aside.

  2. Sprinkle 1 teaspoon salt and 1 teaspoon pepper evenly over steaks. Stir together remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and flour in a shallow dish. Dredge steaks in flour mixture.

  3. Fry steaks in hot oil in a large skillet over medium-high heat 2 minutes on each side. Remove steaks, reserving drippings in skillet. Add mushrooms and thyme, and sauté 3 to 4 minutes or until lightly browned.

  4. Stir reserved soup mixture into mushroom mixture in skillet; cook 1 minute, stirring to loosen particles from bottom of skillet. Bring to a boil, and return steaks to skillet. Cover, reduce heat, and simmer 15 to 20 minutes or until done.