Tender Steak-n-Mushroom Gravy over Garden Noodles
This is an easy recipe to make. If you don't have a pressure cooker.....bummer....but I bet you could make it in a crock pot too!
4 -chuck mock steak (size of palm and 1/2 inch thick)
1tbls olive oil
1/2 packet of Lipton Onion Soup
2 round slices of onion diced
1 1/2 cup slices fresh mushrooms
1/8 cup fresh parsley, plus 2 tbl fresh parsley
salt and pepper
1 1/2 cup beef broth
1 can of cream of mushroom soup
1/4 cup Cabernet Sauv.
tri-colored garden noodles
-In oil, brown steaks on both sides in the pressure cooker.
-Add onions, onion soup mix, fresh mushrooms, not too much salt if any, lil pepper, beef broth, and wine. bring to boil.
-Once boiling, secure pressure cooker lid.
-Once the lid has air locked, and the the top is rocking, Cook at steady rocker (about med heat) for 15 min.
-Turn off burner, and let pressure cooker sit. Let it de-pressurize on it's own.
-While depressurizing, cook the tri-colored noodles.
-Once noodles are drained, mix in 1/8 cup parsley and put lid on noodles to keep heat in.
- Once pressure cooker is ready to open, open it up and carefully remove and set aside the 4 meat pieces. I say CAREFULLY because they are so tender they will want to fall apart!
- Promptly, over med/high heat, mix in 1 can of cream of mushroom soup......BUT first taste the mixture without....it is yummy as is if you want to cut fat, and don't mind it being soupy instead of gravy like.
-Mix in the soup and heat through.
Serve gravy mixture over noodles, placing tender meat on top of the gravy.....
Garnish the meat with remaining 2 tbls parsley.
I serves with garlic toast. Also easy to put together :)