Post by Granny Smith on Apr 13, 2008 16:58:00 GMT -5
Bear Steak
contributed by riverwalk
1 1/2 lbs. bear steak
1 1/2 tbsp. vegetable oil
2 large onions, cut into 1/2" slices, rings
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 (4 oz.) can sliced mushrooms
drain & reserve liquid
1/2 cup dry sherry
1 1/2 tsp. garlic salt
3 cups hot cooked rice
Cut steak into thin strips. In a large skillet (oven-proof, if desired), brown meat in oil, using high heat. Add onions. Saute until tender crisp.
Blend soup, sherry, liquid from mushrooms, and garlic salt. Pour over steak. Add mushrooms.
Reduce heat; cover and simmer 1 hour or until steak is tender. (Or cover and bake at 350 degrees.)
Serve over beds of fluffy rice.
Makes 6 servings
contributed by riverwalk
1 1/2 lbs. bear steak
1 1/2 tbsp. vegetable oil
2 large onions, cut into 1/2" slices, rings
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 (4 oz.) can sliced mushrooms
drain & reserve liquid
1/2 cup dry sherry
1 1/2 tsp. garlic salt
3 cups hot cooked rice
Cut steak into thin strips. In a large skillet (oven-proof, if desired), brown meat in oil, using high heat. Add onions. Saute until tender crisp.
Blend soup, sherry, liquid from mushrooms, and garlic salt. Pour over steak. Add mushrooms.
Reduce heat; cover and simmer 1 hour or until steak is tender. (Or cover and bake at 350 degrees.)
Serve over beds of fluffy rice.
Makes 6 servings