Salsberry Steak...my way
minute/cubed steaks
salt/pepper to taste
1-2 can Campbell's "Golden" Mushroom soup, depending on how many people you are cooking for
potatoes
optional...carrots, green beans, whatever you want really
Buy enough minute/cubed steaks to feed family, I usually fix 4 at a time. Brown them in a skillet, I prefer an electic one. We like our meat well done, so time may vary depending on your tastes. Salt/pepper the steaks as you usually would, or like you'd salt/pepper a hamburger. When the steaks are browned, empty contents of soup on top of each steak. Add water to cover the steaks, then stir a little to get some of the soup mixed. It won't all mix at first because the water won't be boiling. Leave a little soup on top of each steak. Cover and let cook boiling low on about 275 degrees for however long you like them, I usually cook mine about 2 to 2 1/2 hours, stirring about every 15 mintues or so. I also turn the meat over when I stir it. When you turn your steaks over the first time, say on the first 15 minute stir, the rest of the soup will mix in. Cut potatoes into pieces, I like mine small. Add them to the mix and you may need to add a little more water. The potatoes will need to boil some to get done, so I like to put them in about 1 to 1 1/2 hours before it's done. They seem to cook better and soak up more of the flavors. You can add other ingredients like carrots or green beans or whatever, I just don't. Make sure you cook on a low boil so the soup doesn't burn. If needed, add more water. I keep mine covered with water until the potatoes are done, then I start letting the water cook out. I make sure there is a little soup when it's done. If you've ever had gravy, you'll know what I mean, if you don't, then you better find a gravy recipe and make some, you don't know what you're missing...
